Microbial Fermentation Processes of Lactic Acid: Challenges, Solutions, and Future Prospects

Area of Science:

• Biotechnology
• Industrial Microbiology

Background:

• Lactic acid demand is rising across food, pharma, and cosmetic sectors.
• Microbial fermentation is preferred for lactic acid due to high optical purity, cost-effectiveness, and efficiency over chemical synthesis.
• Key steps in microbial fermentation include feedstock, strain, and mode selection, impacting yield and purity.

Purpose of the Study:

• To review the limitations and challenges in microbial fermentation for lactic acid production.
• To summarize potential solutions for overcoming these obstacles.
• To provide guidance for industrial-scale lactic acid fermentation.

Main Methods:

• Literature review of microbial fermentation processes for lactic acid production.
• Analysis of challenges including feedstock/energy costs, substrate/product inhibition, and sensitivity to inhibitory compounds.
• Identification and summarization of proposed solutions and strategies.

Main Results:

• Significant challenges persist in lactic acid fermentation, including economic factors and biological limitations.
• Feedstock costs, energy consumption, substrate and end-product inhibition, and sensitivity to pretreatment inhibitors are major hurdles.
• Lower optical purity remains a concern in some fermentation processes.

Conclusions:

• Addressing the identified challenges is crucial for optimizing industrial lactic acid production.
• Implementing effective strategies can enhance yield, purity, and cost-efficiency.
• This review offers insights to guide future research and industrial application of lactic acid fermentation.