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C acid, Itaconic acid, Lactic acid, Propionic acid, Pyruvic acid, Succinic acid Contents U SA NE M SC PL O E C EO H AP LS TE S R S 1. Introduction 2. Citric Acid 2.1 Historical Development 2.2 Fermentation Basics 2.3 Fermentation Processes 2.3.1 Production with A. niger 2.3.2 Production with Yeasts 2.4 Product Recovery 3. Lactic Acid 3.1 Historical Development 3.2 Fermentation Basics 3.3 Fermentation Processes 3.3.1 Raw Materials 3.3.2 Process Parameters 3.3.3 Process Configurations 3.4 Pr.

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Lactic acid fermentation is a metabolic process by which glucose or other six-carbon sugars (also, disaccharides of six-carbon sugars, e.g. sucrose or lactose) are converted into cellular energy and the metabolite lactate, which is lactic acid in solution.

Lactic acid fermentation is a type of anaerobic respiration (or fermentation) that breaks down sugars to produce energy in the form of ATP. It is called anaerobic because it occurs in the absence of oxygen. Lactic acid is generated as a byproduct of this reaction, which is what gives this type of fermentation its name.

Lactic acid is an organic compound produced via fermentation by different microorganisms that are able to use different carbohydrate sources. Lactic acid bacteria are the main bacteria used to produce lactic acid and among these, Lactobacillus spp. have been showing interesting fermentation capacities.

The yield of lactic acid after the fermentation stage is 90–95 wt% based on the initial sugar or starch concentration. Rate of fermentation depends mainly on the parameters such as pH, temperature, initial substrate concentration and concentration of nitrogenous nutrients (Zhou et al., 2003).

Lactic acid fermentation has two steps: glycolysis and NADH regeneration. During glycolysis, one glucose molecule is converted to two pyruvate molecules, producing two net ATP and two NADH.

Lactic acid is produced industrially by bacterial fermentation of carbohydrates, or by chemical synthesis from acetaldehyde. As of 2009, lactic acid was produced predominantly (70–90%) by fermentation.

Lactobacillus (a bacterium) is used for commercial production of lactic acid. It is produced industrially by bacterial fermentation of carbohydrates (sugar, starch) or by chemical synthesis from acetaldehyde. Was this answer helpful?

Lactic acid fermentation is used in several commercial products for food preservation, decontamination, and as a flavoring agent. A lactic-acid fermenting bacteria or yeast is used in products such as pickles, fermented fish, kimchi, sour beer, and yogurt.

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© Copyright 1997-2025
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Form Packages
Adoption
Bankruptcy
Contractors
Divorce
Home Sales
Employment
Identity Theft
Incorporation
Landlord Tenant
Living Trust
Name Change
Personal Planning
Small Business
Wills & Estates
Packages A-Z
Form Categories
Affidavits
Bankruptcy
Bill of Sale
Corporate - LLC
Divorce
Employment
Identity Theft
Internet Technology
Landlord Tenant
Living Wills
Name Change
Power of Attorney
Real Estate
Small Estates
Wills
All Forms
Forms A-Z
Form Library
Customer Service
Terms of Service
DMCA Policy
About Us
Blog
Affiliates
Contact Us
Privacy Notice
Delete My Account
Site Map
All Forms
Search all Forms
Industries
Forms in Spanish
Localized Forms
Legal Guides
Real Estate Handbook
All Guides
Prepared for You
Notarize
Incorporation services
Our Customers
For Consumers
For Small Business
For Attorneys
Our Sites
US Legal Forms
USLegal
FormsPass
pdfFiller
signNow
airSlate workflows
DocHub
Instapage
Social Media
Call us now toll free:
1-877-389-0141
As seen in:
  • USA Today logo picture
  • CBC News logo picture
  • LA Times logo picture
  • The Washington Post logo picture
  • AP logo picture
  • Forbes logo picture
© Copyright 1997-2025
airSlate Legal Forms, Inc.
3720 Flowood Dr, Flowood, Mississippi 39232