Recent advancements in lactic acid production - a review

Food Res Int. 2018 May:107:763-770. doi: 10.1016/j.foodres.2018.01.001. Epub 2018 Jan 4.

¹ Department of Material and Bioprocess Engineering, School of Chemical Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil.
² Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil. Electronic address: mousavi@fea.unicamp.br.
³ Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain.
⁴ QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
⁵ Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil. Electronic address: and@unicamp.br.
⁶ Fasa University, College of Agriculture, Food Science and Technology Department, Fasa, Iran.

No abstract available

Keywords: Engineered microorganisms; Fermentation; Lactic acid; Large-scale.

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