L (+) lactic acid fermentation and its product polymerization
Pradip K. Roychoudhury
Keywords: bioprocesses, fermentation, L (+) lactic acid, Lactobacillus sp., polymerization.
Lactic acid has been
first introduced to us as early as 1780 as a sour component of milk.
Ever since we have found its applications in food, pharmaceutical,
cosmetic industries etc. Now there are emerging uses as a potential
feedstock for the biodegradable polymer industry. The microorganisms
being used for lactic acid fermentation, the raw materials reported,
the various novel fermentation processes and its processing methods
have been reviewed. The properties and applications of lactic acid,
its derivatives and polymer have been discussed. The various routes
to polymerization and the companies presently involved in lactic acid
production have been covered.
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