Compare the fate of pyruvate in alcohol fermentation and in lactic acid fermentation

I believe During alcoholic fermentation; Pyruvate is reduced to ethanol in two steps which include; Pyruvate loses carbon dioxide and is converted to the two carbon compound which is oxidized into acetaldehyde. NADH is oxidized to NAD+ and acetaldehyde is reduced to ethanol. Many bacteria and yeast carry out alcohol fermentation under anaerobic conditions.
On the other hand, During lactic Acid fermentation Pyruvate is reduced to lactate, coupled by the oxidation of NADH to NAD+. This reaction is used in the production of commercially important products such as cheese and yogurt. When oxygen is scarce human cells switch to lactic acid fermentation from aerobic fermentation. Lactate accumulates, but it is gradually taken to the liver where it is converted back to pyruvate when oxygen becomes available.

A- a reduction in biodiversity

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