Lactic acid

Description

What is lactic acid

Lactic acid is a type of organic acid that can be found both in the human body and in nature. The history of this acid goes back to 1780, when the Swedish pharmacist and chemist, Carl Wilhelm Scheel, removed this substance from sour milk.
This acid is white in its solid state and becomes a colorless solution when dissolved in water. This substance is present in fermented products such as yogurt, kefir, barley water, wine, bread yeast, etc.
In our human body, this substance is secreted in the body when we reach a lack of oxygen due to intense sports activity.

Lactic acid is an organic acid with the molecular formula CH3CH(OH)COOH. This acid is white in solid form, dissolves in water and forms a colorless solution in solution.

What is the use of lactic acid

. Food industry:

It is mainly used for flavoring and adjusting the pH of food products

Pharmaceutical industry:

It is an important pharmaceutical intermediate that is used to produce erythromycin liquids.

Cosmetics industry:

it can nourish the skin, maintain skin moisture, adjust PH, acne and…

Pesticide Industry:

The high biological activity of soil and non-toxic products can be used in the production of new pesticides and environmental protection.

 Tobacco industry:

It can improve the quality of tobacco and maintain the humidity of tobacco.

Other industries:

In addition to the above goals, this chemical is used for the production of biodegradable plastics, polylactic acid, and green solvents such as methyl lactate and ethyl lactate.

How is lactic acid formed?

During intense exercise, there may not be enough oxygen available to complete the process, so a substance called lactate is created. Your body can convert this lactate into energy without using oxygen (anaerobic respiration), but this lactate, or lactic acid, can build up in your bloodstream faster than you can burn it off.

Milk sugar lactose through fermentation by lactic acid-like bacteria. Apart from converting milk into lactic acid, LAB also improves its nutritional quality by increasing its vitamin B12 content. Lactic acid bacteria are a type of microorganism that can ferment carbohydrates to produce this chemical and are currently widely used in the fermented food industry.

In recent years, with the great role of lactic acid bacteria in the food industry and the performance of probiotics, their microbial metabolic characteristics have also attracted more attention. Lactic acid bacteria can degrade macromolecular substances in food, including the breakdown of indigestible polysaccharides and the conversion of undesirable flavoring substances.

Metabolic engineering refers to the use of synthetic biology and systems biology methods to improve the use of existing biosynthetic metabolic pathways or create new biosynthetic pathways. In the food industry, the main goal of applying metabolic engineering strategies in lactic acid bacteria is to increase the production of specific metabolites of lactic acid bacteria (such as exopolysaccharides, sugar alcohol compounds, vitamins and bacteriostatic peptides, etc.).

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