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Que es el acido suasua?

Porque dices que el tema del acido lactico es muy complicado de desarrollar? Es una fermentacion muy estudiada recientemente.

Que tiene que ver lo de las industrias carnicas? La produccion de acido lactico en el musculo es un tema completamente diferente a la produccion industrial por fermentacion con lactobacillus.

Referencias:
http://www.nrel.gov/docs/gen/fy01/NN0017.pdf
http://en.wikipedia.org/wiki/Lactic_acid

"
Lactic acid is a commercially viable product. It is used in such things as: meat
and poultry preservation, cosmetics, oral and health care products and baked goods. One
way to produced lactic acid is through the fermentation of sugar from the microorganism
Lactobacillus. Under optimal conditions of 370C and with the sugar glucose present
Lactobacillus will convert glucose to lactic acid with one hundred percent yield."

Nowadays, lactic acid is used as a monomer for producing polylactic acid (PLA) which later has application as biodegradable plastic. This kind of plastic is a good option for substituting conventional plastic produced from petroleum oil because of low emission of carbon dioxide that can contribute to global warming. The commonly used process in producing lactic acid is via fermentation, and later to obtain the polylactic acid, the polymerization process follows.

[edit] Lactic acid in foods

Lactic acid is primarily found in sour milk products, such as: koumiss, leban, yogurt, kefir and some cottage cheeses. The casein in fermented milk is coagulated (curdled) by lactic acid.

Although it can be fermented from lactose (milk sugar), most commercially used lactic acid is derived by using bacteria such as Bacillus acidilacti, Lactobacillus delbueckii or Lactobacillus bulgaricus to ferment carbohydrates from nondairy sources such as cornstarch, potatoes and molasses. Thus, although it is commonly known as "milk acid", vegan products can contain lactic acid as an ingredient.

Lactic acid may also be found in various processed foods, usually either as a pH adjusting ingredient, or as a preservative (either as antioxidant or for control of pathogenic micro-organisms). It may also be used as a fermentation booster in rye and sourdough breads.[3]

Lactic acid is also present in wheat beers, especially lambic, due to the activity of Pediococcus damnosus.[4]

Lactic acid is widely used for inhibiting pathogenic bacteria like E.coli, Salmonella, Campylobacter and Listeria on animal carcasses like beef, pork and poultry during the slaughtering process.

Potassium lactate, sodium lactate and calcium lactate are the neutralized salts of lactic acid. Potassium lactate is used in many fresh and cooked meat products for shelf life control, color preservation and reduction of sodium content. Sodium lactate has a mild saline taste and is therefore suitable for flavour enhancement in meat products as well. Sodium lactate is being produced as liquids as well as powders. Calcium lactate is popular for fortification and improved texture in emulsified meat products like frankfurters.[5]

[edit] See also