Where does lactofermentation end and alcoholic fermentation begin?

[takadi]

and visa versa? I would say that salinity levels determine this, but yogurt doesn't require a certain salinity level. However yogurt does require for the milk to be scalded and kept at a steady temperature, so could it be temperature or perhaps a deactivation or denaturing of certain molecules? Is it sugar levels? It seems that foods with high levels of sugars like fruits are fermented for alcohol and things like vegetables with relatively low levels of sugars are used for pickling. Since they the bacteria in both fermentation processes use the same fuel source, what exactly determines whether a certain anaerobic environment is favorable towards lactofermentation or alcoholic fermentation? Is it possible to lacto ferment things that are traditionally alcoholically fermented like fruit or malts? Is it possible to alcoholically ferment things that are traditionally lacto-fermented like vegetables?