Lactic Acid Production
Lactic Acid Production - Related Videos
03:24
Revival and Growth of Lactic Acid Bacteria
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2025
Source: Ayivi, R. et al., The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective. J. Vis. Exp. (2022)This video demonstrates the method for recovering cold-stressed lactic acid bacteria from a frozen glycerol stock, restoring bacterial viability through anaerobic incubation, and isolating active colonies for culture expansion.
11:28
High-Throughput Screening of L-Lactic Acid-Hyperproducing Bacillus coagulans Mutants Using an Automated Droplet Microfluidic Platform
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2026
This protocol presents a standard high-throughput screening workflow for industrial microorganisms. It involves constructing a mutant library via ARTP mutagenesis, performing positive droplet screening with automated microfluidics, and subsequently verifying the results. The workflow’s reliability was validated by screening high-yield B. coagulans strains.
01:25
Production of Organic Acids
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2026
Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...
13:46
A Facile and Eco-friendly Route to Fabricate Poly(Lactic Acid) Scaffolds with Graded Pore Size
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Cited by 18 •
2016
In this work, poly(lactic acid)/polyethylene glycol (PLA/PEG) scaffolds were prepared by using a combination of melt mixing and selective leaching. The method herein discussed permitted to develop three-layer scaffolds by highly controlling both porosity and pore size. The mechanical properties were also evaluated in a physiological environment.
04:40
The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
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Cited by 6 •
2022
The quality control assessment of lactic acid bacteria (LAB) cultures has been confirmed as an effective way to enhance the viability and functionality of LAB strains for fermentation procedures. To buttress this assertion, we developed a protocol that elucidates how LAB cultures are activated and cultivated for fermentation and bioprocessing procedures.
FAQs
NAD+ regeneration keeps glycolysis operating when oxygen availability limits mitochondrial respiration. During the pathway, glucose is converted to pyruvate, and lactate dehydrogenase reduces pyruvate to lactate while restoring NAD+. This restoration allows glycolysis to continue generating ATP, making the process important for short-term energy supply in active muscle.
When oxygen availability is limited, mitochondrial respiration cannot fully support the cell’s energy demand, so pyruvate is redirected toward lactate formation. This pathway helps maintain glycolysis and provides short-term ATP production. Its importance is therefore greatest during periods of active muscle use when immediate energy support is required.
In cells, lactate formation supports energy metabolism by recycling NAD+ after glycolysis produces pyruvate. In microbial cultures, bacteria ferment carbohydrates and generate acidic products, including lactic acid. Both settings use carbohydrate breakdown, but the biological context differs: one supports short-term cellular energy, while the other supports fermentation-based products.
A microbial process begins with carbohydrate availability and a suitable bacterial culture. The microorganisms ferment the carbohydrates, producing acidic products that include lactic acid. At the biological level, carbohydrate breakdown leads to pyruvate, followed by its conversion to lactate. This sequence connects cellular metabolism with fermentation used in biotechnology and manufacturing.
Microbial lactic acid production supports food fermentation, biotechnology, and industrial manufacturing. In these settings, bacterial cultures convert carbohydrates into acidic products that can serve useful production goals. The process is especially relevant where controlled fermentation is used to generate biologically produced materials or contribute to food-related processes.
Lactate formation indicates that glycolysis is being sustained under conditions where oxygen availability limits mitochondrial respiration. The immediate outcome is continued ATP production through glycolysis, rather than complete reliance on mitochondrial energy metabolism. In microbial systems, carbohydrate fermentation instead results in acidic products, linking metabolism to food, biotechnology, and industrial research.