Producción de Ácido Láctico para la Conservación de Alimentos
Embed This Widget
Add the script tag and a data attribute to embed this widget.
Embed via iframe for maximum compatibility.
<iframe src="https://chemfyi.com/iframe/entity//" width="420" height="400" frameborder="0" style="border:0;border-radius:10px;max-width:100%" loading="lazy"></iframe>Paste this URL in WordPress, Medium, or any oEmbed-compatible platform.
https://chemfyi.com/entity//Add a dynamic SVG badge to your README or docs.
[](https://chemfyi.com/entity//)Use the native HTML custom element.
El conservante natural que impulsa la revolución de los alimentos fermentados
Descripción general
Lactic acid is produced commercially by fermentation of glucose or sucrose using Lactobacillus species, serving as a food preservative, acidulant, and the monomer for biodegradable polylactic acid (PLA) plastic. The fermentation process produces optically pure L-(+)-lactic acid or D-(-)-lactic acid depending on the bacterial strain, which is critical for PLA polymer properties. Traditional food applications include yogurt, sauerkraut, and pickled vegetables, while the growing PLA market drives new capacity.
Proceso químico
Lactobacillus delbrueckii or L. rhamnosus is fermented on glucose at 40-45 degrees C with continuous neutralization using Ca(OH)₂ or NaOH to maintain pH 5.5-6.0 for 2-4 days. The broth is filtered, acidified to convert calcium lactate back to free lactic acid, and purified by activated carbon treatment, ion exchange, and vacuum distillation or molecular distillation.
Materias primas
-
Glucose or sucrose — Corn wet milling or sugar refining (Carbon source)
-
Lactobacillus delbrueckii — Culture propagation (Fermenting organism)
-
Calcium hydroxide (Ca(OH)₂) — Lime kiln (pH control agent)
Productos finales
-
L-(+)-Lactic acid (C₃H₆O₃) — Food preservative, PLA monomer, pharmaceutical (Food-grade 80-88% concentration, >99% optical purity)
Environmental Impact
Fermentative lactic acid production from renewable sugars has a lower carbon footprint than chemical synthesis from petroleum-derived acetaldehyde. Calcium sulfate (gypsum) waste from the traditional recovery process is a disposal challenge. Newer electrodialysis and membrane-based recovery methods eliminate gypsum waste entirely.
Consideraciones de seguridad
- ⚠ Concentrated lactic acid (>80%) is corrosive to skin and eyes
- ⚠ Calcium hydroxide dust is caustic
- ⚠ Fermentation CO₂ release in enclosed spaces
- ⚠ Hot distillation equipment presents burn hazards
Innovaciones recientes
Direct electrodialysis recovery of lactic acid from fermentation broth eliminates the need for lime and sulfuric acid, reducing waste by 80%.
Engineered yeast strains tolerant to low pH enable fermentation without continuous neutralization, simplifying downstream processing.
Escala de producción
1200000
toneladas/año
$3.0 billion
valor de mercado
Más en Food Processing & Preservation
Fermentación de Etanol para Uso en Bebidas e Industria
Global Industrial Scale
Producción de Ácido Cítrico por Fermentación con Aspergillus niger
Global Industrial Scale
Producción de Ácido Fosfórico Grado Alimenticio
Global Industrial Scale
Producción de Glutamato Monosódico (GMS) por Fermentación
Global Industrial Scale
Producción Enzimática de Jarabe de Maíz de Alta Fructosa (JMAF)
Global Industrial Scale
Refinamiento y Cristalización del Azúcar
Global Industrial Scale
Síntesis Industrial de Vitamina C (Ácido Ascórbico)
Global Industrial Scale