Sản Xuất Axit Lactic cho Bảo Quản Thực Phẩm

Chất bảo quản tự nhiên thúc đẩy cuộc cách mạng thực phẩm lên men

Food Processing & Preservation Global Industrial Scale $3.0 billion

Tổng quan

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.

Quy trình hóa học

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.

C₆H₁₂O₆ →[Lactobacillus] 2CH₃CH(OH)COOH (homofermentative pathway, theoretical yield 100%)

Nguyên liệu thô

  • 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)

Sản phẩm cuối

  • L-(+)-Lactic acid (C₃H₆O₃) — Food preservative, PLA monomer, pharmaceutical (Food-grade 80-88% concentration, >99% optical purity)
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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.

Lưu ý an toàn

Đổi mới gần đây

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.

Quy mô sản xuất

1200000

tấn/năm

$3.0 billion

giá trị thị trường

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Frequently Asked Questions

What industry uses Sản Xuất Axit Lactic cho Bảo Quản Thực Phẩm?
Sản Xuất Axit Lactic cho Bảo Quản Thực Phẩm is used in the food processing & preservation sector at global industrial scale scale.
What process is involved in Sản Xuất Axit Lactic cho Bảo Quản Thực Phẩm?
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 treatm
What is the economic significance of Sản Xuất Axit Lactic cho Bảo Quản Thực Phẩm?
Sản Xuất Axit Lactic cho Bảo Quản Thực Phẩm has a market value of $3.0 billion and annual production of 1,200,000 tons.
What is the environmental impact of Sản Xuất Axit Lactic cho Bảo Quản Thực Phẩm?
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
What raw materials are used in Sản Xuất Axit Lactic cho Bảo Quản Thực Phẩm?
The main raw materials include: Glucose or sucrose, Lactobacillus delbrueckii, Calcium hydroxide (Ca(OH)₂).