microbial fermentation of lactic acid

Microbial fermentation using corn, wheat and other starch as raw material, the amylase and Lactic acid Starch is saccharification, fermentation and then there will be sugar into L-lactic acid. Lactic acid bacteria are different The enzyme containing different metabolic pathways and the formation of the final product is different. Terms from metabolites, Lactic acid bacteria fermentation of sugar can be divided into the same type of lactic acid fermentation and lactic fermentation categories. Fine Fermentation or anaerobic micro-aerobic fermentation of bacteria of the same type is generally through glycolysis pathway, iso Type fermentation gluconate 6-phosphate pathway and potassium lactate way two kinds. Rhizopus genus aerobic fermentation shaped Fermentation, but the way the bacterial fermentation of different shaped, through glycolysis, fermentation Lactic acid. Usually the same type produced by fermentation lactic acid metabolic end product, by-products rarely, transfer Of the rate, generally above 80%, while the shaped final product produced by fermentation lactic acid, the There ethanol, acetic acid, carbon dioxide, by-products are more, the conversion rate is low, generally 50%.