Lactic acid fermentation

Fermentation of Sodium lactate is the main way of lactic acid bacteria, adjust the pH value of about 5, for about 50 or 60dm; C Fermentation three to five days to give the crude acid.
Fermentation of raw materials is generally corn, rice, sweet potatoes and other starch material (also alfalfa, Calcium lactate and other raw materials, research has raised kitchen garbage and recycling fish waste production of lactic acid). Lactic acid fermentation lactic acid production stage to many, but not acid-producing higher-quality and more, mainly Rhizopus and other lactobacilli strains. The fermentation of different strains of different ways, can be divided into the same type of fermentation and shaped fermentation, the actual presence of microorganisms as other physiological activities, may not be simply a certain kind of fermentation pathway.
Fermentation of the same type of fermentation and shaped fermentation.