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Lactic Acid Fermentation in the Food Industry: Applications, Process & Future Potential

By PMG Engineering ·

Introduction to Lactic Acid Fermentation

To survive and thrive, all organisms must extract energy from a source. While plants and animals rely on respiration, bacteria and yeasts often utilize fermentation—an anaerobic process—to generate energy. Among various types, lactic acid fermentation stands out, particularly in the food industry, where it is widely used for biopreservation and product development.

What is Lactic Acid Fermentation

Lactic Acid Bacteria (LAB) such as Lactococcus, Lactobacillus, Enterococcus, and Streptococcus play a pivotal role in the preservation and production of fermented foods. These microorganisms convert hexose sugars (six-carbon sugars) into lactic acid, imparting a unique flavor and aroma to food products.

Key Benefits:

  • Inexpensive and fuel-efficient
  • Requires minimal heating
  • Offers natural preservation
  • Adds desirable sensory qualities to food

LABs are essential for fermented dairy, meat, cereal, and vegetable products, acting as starter cultures in food manufacturing plants. Their rapid pH reduction capability also prevents spoilage by inhibiting undesirable microbes.

 

Biopreservation of Foods using Lactic Acid Fermentation

Biopreservation is a natural method to extend shelf life and enhance food safety using LAB and their antimicrobial compounds.

Common Biopreservation Methods:

  • Adding LAB strains that outcompete spoilage organisms
  • Using purified antimicrobial compounds like bacteriocins
  • Introducing fermentation broths or LAB concentrates
  • Applying mesophilic LAB to mitigate temperature abuse

LABs produce lactic acid, acetic acid, hydrogen peroxide, diacetyl, and reuterin, creating an inhospitable environment for harmful bacteria. This makes them ideal for:

  • Dairy and cereal-based products
  • Vacuum-packed raw meats
  • Chilled seafood
  • Processed meats post-heat treatment

Industrial Production of Lactic Acid

Lactic acid holds a dominant position in various sectors including:

  • Food & beverages (85% of usage)
  • Pharmaceuticals
  • Textiles
  • Bioplastics (PLA)
  • Cosmetics

First isolated in 1780 by Carl Wilhelm Scheele and commercialized in 1881, lactic acid is now globally recognized as GRAS (Generally Recognized As Safe), making it ideal for food use.

 

Lactic Acid Fermentation Process

Lactic acid can be produced by:

  • Fermenting sugar-based hydrolysates
  • Directly converting starch or cellulose using amylolytic LAB
  • Simultaneous saccharification and fermentation for efficiency

This process is used in:

  • Submerged fermentation
  • Solid-state fermentation
  • Zero-waste production systems using agricultural biomass

 

Future of Lactic Acid Fermentation

With growing demand for biodegradable plastics like PLA (Polylactic Acid), lactic acid fermentation is now a cornerstone of sustainable industrial practices.

Trends & Innovations:

  • Replacing fossil-fuel-based production with renewable biomass
  • Using simultaneous saccharification and fermentation to reduce cost
  • Leveraging thermotolerant LAB strains to optimize process efficiency
  • Supporting zero-emission food manufacturing systems

PLA is used in:

  • Eco-friendly packaging
  • Medical sutures and bone grafts
  • Biodegradable containers

Conclusion

Lactic acid fermentation stands at the intersection of traditional food preservation and modern industrial innovation. Its ability to naturally extend shelf life, enhance flavor, and contribute to food safety makes it indispensable in food processing and food manufacturing. Beyond its role in the food industry, the versatility of lactic acid in pharmaceuticals, bioplastics, and cosmetics highlights its growing industrial relevance.

For forward-looking food businesses, adopting fermentation-based solutions offers a sustainable path to reduce waste, minimize synthetic additives, and future-proof operations in alignment with global environmental goals. As demand for eco-friendly, efficient, and safe food production grows, investing in technologies and strategies based on lactic acid fermentation can provide a competitive edge.

Reference

1.    https://www.ncbi.nlm.nih.gov/books/NBK234703/

2.    https://link.springer.com/article/10.1007/BF00399508

3.    https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7566098/

4.    https://www.sciencedirect.com/science/article/abs/pii/S0734975007000961

5.    https://www.sciencedirect.com/science/article/abs/pii/S0734975008001067

6.    https://www.sciencedirect.com/science/article/abs/pii/S0740002012001943

7.    https://scielo.conicyt.cl/scielo.php?pid=S071734582004000200008&script=sci_arttext&tlng=e

8.    https://www.researchgate.net/publication/318094535_Lactic_Acid_in_the_Food_Industry

9.    https://medcraveonline.com/JBMOA/lactic-acid-bacteria-their-applications-in-foods.html

Frequently asked
Which bacteria are used as starter cultures for lactic acid fermentation, and what do they actually do?
Lactic Acid Bacteria (LAB) such as Lactococcus, Lactobacillus, Enterococcus and Streptococcus serve as starter cultures in food manufacturing plants. They convert hexose sugars (six-carbon sugars) into lactic acid, giving fermented products their characteristic flavour and aroma. Their rapid pH reduction also prevents spoilage by inhibiting undesirable microbes, which is why LAB are essential to fermented dairy, meat, cereal and vegetable products.
Why would we choose lactic acid fermentation over other preservation routes in a food plant?
Lactic acid fermentation is inexpensive and fuel-efficient, requires minimal heating, offers natural preservation and adds desirable sensory qualities to food. Because Lactic Acid Bacteria drop pH rapidly, they suppress undesirable microbes without heavy thermal processing. For food businesses this means longer shelf life, fewer synthetic additives and lower energy demand compared with preservation approaches that rely on intensive heating.
How is biopreservation with LAB applied in practice?
Biopreservation uses Lactic Acid Bacteria and their antimicrobial compounds to extend shelf life and improve food safety. Common methods include adding LAB strains that outcompete spoilage organisms, using purified antimicrobial compounds such as bacteriocins, introducing fermentation broths or LAB concentrates, and applying mesophilic LAB to mitigate temperature abuse in the cold chain.
Which product categories benefit most from LAB biopreservation?
LAB biopreservation suits dairy and cereal-based products, vacuum-packed raw meats, chilled seafood, and processed meats after heat treatment. In these applications the Lactic Acid Bacteria produce lactic acid, acetic acid, hydrogen peroxide, diacetyl and reuterin, creating an environment inhospitable to harmful bacteria and thereby supporting both shelf life and food safety.
Is lactic acid accepted as safe for food use, and how much of the market is food related?
Lactic acid is globally recognised as GRAS (Generally Recognized As Safe), making it suitable for food use. Food and beverages account for about 85% of lactic acid usage, with the remainder going to pharmaceuticals, textiles, bioplastics (PLA) and cosmetics. Lactic acid was first isolated in 1780 by Carl Wilhelm Scheele and commercialised in 1881.
What production routes exist for industrial lactic acid, and how can we cut cost?
Industrial lactic acid can be produced by fermenting sugar-based hydrolysates, by directly converting starch or cellulose using amylolytic LAB, or by simultaneous saccharification and fermentation for efficiency. These routes are run as submerged fermentation, solid-state fermentation, or zero-waste production systems using agricultural biomass. Cost reduction comes from simultaneous saccharification and fermentation and from thermotolerant LAB strains that optimise process efficiency.
CITE THIS

PMG Engineering. (2022). Lactic Acid Fermentation in the Food Industry: Applications, Process & Future Potential. PMG Engineering. https://pmg.engineering/Article/142/lactic-acid-fermentation-in-the-food-industry-applications-process-future-potential/

https://pmg.engineering/Article/142/lactic-acid-fermentation-in-the-food-industry-applications-process-future-potential/