Fermentative production of optically pure lactic acid has roused interest among researchers
in recent years due to its high potential for applications in a wide range of fields. More …

Lactic acid was discovered in 1780 by CW Scheele in sour milk, and in 1881 Fermi obtained
lactic acid by fermentation, resulting in its industrial production. The yearly world lactic acid …

Cheese whey wastewater (CWW) is a strong organic and saline effluent whose
characterization and treatment have not been sufficiently addressed. CWW composition is …

Cheese whey is simultaneously an effluent with nutritional value and a strong organic and
saline content. Cheese whey management has been focused in the development of …

Biotransformation of organic wastes into value-added products is gaining interest owing to
waste management issues, exhaustion of fossil fuels and the demand for biodegradable …

Lactic acid, an organic acid produced by numerous microorganisms, has many applications
in the food, chemical, pharmaceutical, and polymer industries, with novel applications being …

Parameters affecting the fermentative lactic acid (LA) production are summarized and
discussed: microorganism, carbon-and nitrogen-source, fermentation mode, pH, and …

Sažetak Lactic acid is widely used in the food, cosmetic, pharmaceutical, and chemical
industries and has received increased attention for use as a monomer for the production of …

The concept of utilizing excess biomass or wastes from agricultural and agro-industrial
residues to produce energy, feeds or foods, and other useful products is not necessarily …

Whey is the by-product of cheese or casein production, it is of relative importance in the dai‐
ry industry due to the large volumes produced and the nutritional composition. Worldwide …