A Study on Lactic Acid Fermentation Properties and Applications
Keywords:
Lactic Acid, lactic acid bacteria, applications, fermentation foods, FermentationAbstract
In 1780 C.W. Scheele found lactic acid in sour milk, which resulted in its industrial
production in 1881 and Fermi received lactic acid through fermentation. The annual world
production of lactic acid is forecast to reach 259,000 tonnes by 2012. Lactic acid is an
organic acid that is naturally produced and can be used in a wide range of industries such
as cosmetics, pharmaceutics, chemical, food and medical industries, most recently. The
sugars derived from renewable resources can be fermentation, which makes it an
ecologically friendly product which has been attracting great interest in recent years.
