Currently, lactic acid for producing polylactate is obtained via fermentation of corn starch (after saccharification), and sugars from beets or sugarcane, practices that are usually questioned because they are in direct competition with their application as foods. One approach to remediate this concern...
Equine gastric ulcers are common in the nonglandular (NG) region and volatile fatty acids (VFAs), byproducts of carbohydrate fermentation by resident gastric bacteria, have been implicated. Lactic acid (LA), also produced by bacteria, may cause ulcers....
between 2017 and 2025, reaching a total of 9.8 billion USD by 2025 [4]. There are two ways to produce LA: chemical synthesis and microbial fermentation, as shown in Fig.1. Chemical synthesis has a racemic mixture (DL-lactic acid), and it is hard to control the physical properties of P...
A major driver responsible for significant growth in lactic acid market size is its extensive application in the production of fermented foods. Lactic bacterium is widely used as a starter culture for the production of fermented foods due to its ease of fermentation and several other functional ...
Chiral lactic acids are prepared by fermentation, whereas in synthetic way racemic mixture results (LA + DA), via CH3C(= O)H + HCN. Synthesis involves thus lactonitrile with further hydrolysis to racemic lactic acid [5,8,9]. The following bacteria: Lactococcus lactis LL0018 and Lactobaci...
2.Analyzing Fermentation: Fermentation is an anaerobic process that occurs when oxygen is not available. It involves the conversion of carbohydrates, such as glucose, into energy. One of the byproducts of this process is lactic acid, especially in muscle cells during intense exercise. ...
However, during microbial fermentation for lactic acid production, a neutralizing agent (calcium) is added to neutralize acids, and in the later process, chemical reactions create byproducts (calcium sulfate), which need to be removed. This has been identified as an obstacle ...
Recent trends showed that lactic acid production through fermentation is advantageous over chemical due to the environmental concerns of the modern world. The eco-friendly processing and fermentable capability of many of the agricultural and agro-industrial based raw materials or by-products respectively ...
scPLA has been fabricated by melt extrusion of PLLA/PDLA using nano-amphiphilic chitosan (modified chitosan, MCH) which has been synthesized by grafting chitosan with oligomeric PLA via insitu polycondensation of L-lactic acid that possibly increases the molecular surface area and transforms it into...
Emerging research has demonstrated better immune-boosting effects of fermented soy protein isolates (F-SPI) by functional bacteria than those of SPI alone18. Therefore, bacterial fermentation of protein sources may exert more beneficial effects than the source before fermentation. Lactic acid bacteria (...