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LACTIC ACID



Lactic Acid
Lactic acid is an organic acid generated by microbial fermentation. Several studies have tested a 2% concentration of lactic acid as a sanitizer, either by itself or in combination with a surface-active agent. 
Lactic acid–based sanitizers interfere with cell membrane permeability and cell functions such as nutrient transport. 
These sanitizers are very promising and research is ongoing regarding their uses. 
For example, in a recent study, ten commercially available sanitizers were tested for their effectiveness against Listeria monocytogenes on high-density polyethylene cutting boards. 
Of all the products tested, which included QACs and sodium hypochlorite, a lactic-based sanitizer was the most effective against biofilm cells.



Lactic acid is used since 1990s as a fine chemical (production 60 000–80 000 tons yr−1). A major share (25 000 tons yr−1) is used as additive in the food industry. 
The second main application is as building block for green polymers, solvents, and plasticizers. 
Lactic acid is chemically produced by hydrocyanation (Figure 1) followed by hydrolysis of the cyanohydrin. 
The main drawbacks are the manipulation of hydrogen cyanide (HCN), the production of (NH4)2SO4 (1 eq), and the complex purification steps to obtain food-grade lactic acid because the racemic acid is obtained. 
To overcome these difficulties, the anaerobic fermentation from carbohydrates using Lactobacillus delbrueckii is a good alternative because only (S)-lactic acid is obtained in only one step. 
The fermentation is performed at 50 °C over 2–8 days with a yield of 85–95% and the product concentration is 100 g l−1. 
The isolation of (S)-lactic acid from biomass is easy using conventional methodologies

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