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1) Lactic acid is produced through the fermentation of sucrose by lactic acid bacteria. The fermentation process keeps the pH constant through the addition of lime and yields over 90% lactic acid that is 97% the L(+) isomer. 2) Most lactic acid is used in the food industry for products like confectionaries, beverages, pickles, and more. Other products produced include calcium lactate and sodium lactate. 3) Citric acid production began with extraction from lemon juice but is now produced through fungal fer

Author

raquel

Language

EN