Polylactic acid is mainly obtained by the fermentation

2004 BOTELHO T and other published patent WO 2004 057008-A1, reported a confectionery packaging material for preparation of Sodium lactate acid is mainly obtained by the fermentation method, examples of specific methods reported as follows: the culture medium (451) (including whey, milk protein and other nutrients, such as salts and cysteine​​) and heated to 70 ℃ for 45 minutes and then cooled to 45 ℃. Adding Lactobacillus potassium lactate  (9 g) and Flavourzyme (RTM) (A) (26.5 g). Batch fermentation 9 hours, additional whey, lactose and Flavourzyme (RTM) of fresh broth. PH was adjusted to 5.75 with ammonia gas, bio-density control at 7-8%, the fermentation process continuous aeration, aeration rate of 1 liter / min. During the 34 days of fermentation period dilution rate 0.15-0.3 / hour. Lactate solution in the effluent of 4% dilution rate of 0.3 / h under the yield was 12 g / liter. Hour. Lactic acid effluent and a chelating ion exchange resin separation and then after two successive electrodialysis recovery of 85-90%.