ReviewFoods (Basel, Switzerland)2023
Microbial Fermentation Processes of Lactic Acid: Challenges, Solutions, and Future Prospects.
Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
22 citing papers in PubMed.
- Microbial synthesis and degradation of bio-based biodegradable plastics.Nature reviews. Microbiology · 2026Review
- Postbiotic Metabolites: Therapeutic Potential, Industrial Applications, Market Dynamics, and Regulatory Frameworks.Probiotics and antimicrobial proteins · 2026Review
- Comparative Analysis of Antimicrobial and α-Amylase Inhibitory Activities and GC-MS-based Metabolic Profiling of Cow Milk Fermented by Lactic Acid Bacteria.Probiotics and antimicrobial proteins · 2026Article
- Physicochemical Evolution, Biotransformation Behavior and Metabolomic Profiling of Hawthorn Pulp Co-Fermented byFoods (Basel, Switzerland) · 2026Article
- Engineering artificial microbial consortia for efficient lactic acid fermentation from undetoxified hydrolysates: from induced niche succession in a dual Bacillus coagulans consortium to Pseudomonas putida-assisted system reinforcement.Biotechnology for biofuels and bioproducts · 2026Article
- Probiotics and Fermented Foods in Human Nutrition.Molecules (Basel, Switzerland) · 2026Review
- Valorization of barley bagasse for lactic acid production using an enzymatic cocktail produced by Aspergillus brasiliensis.Archives of microbiology · 2026Article
- Investigation of the Carbon Catabolite Repression Mechanism in L-Lactic Acid Fermentation from Mixed Sugars byMicroorganisms · 2026Article
- Lactic acid fermentation using Rhizopus spp.: current insights and future prospects.Bioresources and bioprocessing · 2025Review
- Long-term adaptive laboratory evolution of Saccharomyces cerevisiae for high-titer lactic acid production at low pH.Microbial cell factories · 2025Article
- Lactic Acid Production from Sugarcane Bagasse Hydrolysates byACS omega · 2025Article
- Sustainable lactic acid production from agricultural waste: a review of current techniques, challenges and future directions.Bioresources and bioprocessing · 2025Review
- Exploring the Synthesis of Lactic Acid from Sugarcane Molasses Collected in Côte d'Ivoire UsingBioengineering (Basel, Switzerland) · 2025Article
- The Role of Whey in Functional Microorganism Growth and Metabolite Generation: A Biotechnological Perspective.Foods (Basel, Switzerland) · 2025Review
- Lactic Acid Bacteria: An Inexhaustible Source of Scientific Knowledge and Food Innovation.Foods (Basel, Switzerland) · 2025Article
- Review
- Synthesis of alcohols: streamlined C1 to CChemical science · 2024Article
- Harnessing the dual nature of Bacillus (Weizmannia) coagulans for sustainable production of biomaterials and development of functional food.Microbial biotechnology · 2024Review
- Just around the Corner: Advances in the Optimization of Yeasts and Filamentous Fungi for Lactic Acid Production.Journal of fungi (Basel, Switzerland) · 2024Review
- Biotechnological lactic acid production from low-cost renewable sourcesBiotechnologia · 2024Review
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
The demand for lactic acid and lactic acid-derived products in the food, pharmaceutical, and cosmetic industries is increasing year by year. In recent decades, the synthesis of lactic acid by microbials has gained much attention from scientists due to the superior optical purity of the product, its low production costs, and its higher production efficiency compared to chemical synthesis. Microbial fermentation involves the selection of feedstock, strains, and fermentation modes. Each step can potentially affect the yield and purity of the final product. Therefore, there are still many critical challenges in lactic acid production. The costs of feedstocks and energy; the inhibition of substrates and end-product; the sensitivity to the inhibitory compounds released during pretreatment; and the lower optical purity are the main obstacles hindering the fermentation of lactic acid. This review highlights the limitations and challenges of applying microbial fermentation in lactic acid production. In addition, corresponding solutions to these difficulties are summarized in order to provide some guidance for the industrial production of lactic acid.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.