The fermentation method used by animals and certain bacteria, like those in yogurt, is lactic acid fermentation. This type of fermentation is used routinely in mammalian red blood cells and in skeletal muscle that has an insufficient oxygen supply to allow aerobic respiration to continue (that is, in muscles used to the point of fatigue). Alcohol Fermentation: Fermentation of grape juice into wine produces CO2 as a byproduct. Fermentation tanks have valves so that the pressure inside the tanks created by the carbon dioxide produced can be released. Another familiar fermentation process is alcohol fermentation that produces ethanol, an alcohol (because of this, this kind of fermentation is also sometimes known as ethanol fermentation). There are two main reactions in alcohol fermentation. Other Types of Fermentation. Other fermentation methods occur in bacteria. Many prokaryotes are facultative anaerobic. This means that they can switch between aerobic respiration and fermentation, depending on the availability of oxygen. Certain prokaryotes, like Clostridia, are obligate anaerobes. Obligate anaerobes live and grow in the absence of molecular oxygen. Oxygen is a poison to these microorganisms and kills them on exposure.