Abstract: This invention relates to a process for producing lactic acid or its salts that can be performed easily, reduce complicated steps, and provide high lactic acid yield and high productivity, wherein said process comprising of the following steps: (a) cultivating thermotolerance Bacillus genus bacteria to obtain a seed culture; (b) increasing cell number of bacteria by inoculating the seed culture contained from step (a) into a fermenter containing an initial carbon source under an aerobic condition; (c) fermenting the seed culture obtained from step (b) in the fermenter under a microaerobic condition to obtain lactic acid or its salts; wherein the step (b) comprising at least one addition of the carbon source under any one of the following conditions, where are independent to each other, to increase a concentration of the carbon source: when the concentration of the carbon source in the fermenter reduces to 50 % or less comparing to the initial concentration.

Abstract: This invention relates to a process for producing lactic acid or its salts that can be performed easily, reduce complicated steps, and provide high lactic acid yield and high productivity, wherein said process comprising the following steps: (a) cultivating thermotolerance Bacillus genus bacteria to obtain a seed culture; (b) increasing cell number of bacteria by inoculating the seed culture obtained from step (a) into a fermenter containing an initial carbon source under an aerobic condition; (c) fermenting the seed culture obtained from step (b) in the fermenter under a microaerobic condition to obtain lactic acid or its salts; wherein the step (b) comprising at least one addition of the carbon source under any one of the following conditions, which are independent to each other, to increase a concentration of the carbon source: —when the concentration of carbon source in the fermenter reduces to 50% or less comparing to the initial concentration.

Abstract: This invention relates to a fermentation process for producing D-lactic acid or its salts. The said process comprises the following steps: cultivating of Sporolactobacillus laevolacticus bacteria strain by fermentation with sugarcane juice in order to obtain the seed culture; fermenting of the obtained seed culture in sugarcane juice, wherein the cultivation step is operated for the time that the final concentration of Sporolactobacillus laevolacticus strain in the cultivation step is in a range of 400 to 1,600 mg of dry cell per liter. The said process according to the invention can provide high productivity and yield of the D-lactic acid with a high optical purity. Moreover, the said process can be easily done and reduces the complicate steps.

Abstract: The present invention relates to a novel Bacillus aerolacticus BC-001 species and a method for producing lactic acid or its salts using said bacteria, wherein the novel bacteria species can produce L-lactic acid or its salts with high optical purity from carbohydrate carbon sources, including oligosaccharide, disaccharide and monosaccharide, wherein said bacteria can grow well under an aerobic condition, tolerate to high temperature in a range of 45 to 60° C.

Abstract: This invention relates to a process for producing lactic acid or its salts that can be performed easily, reduce complicated steps, and provide high lactic acid yield and high productivity, wherein said process comprising the following steps: (a) cultivating thermotolerance Bacillus genus bacteria to obtain a seed culture; (b) increasing cell number of bacteria by inoculating the seed culture obtained from step (a) into a fermenter containing an initial carbon source under an aerobic condition; (c) fermenting the seed culture obtained from step (b) in the fermenter under a microaerobic condition to obtain lactic acid or its salts; wherein the step (b) comprising at least one addition of the carbon source under any one of the following conditions, which are independent to each other, to increase a concentration of the carbon source: —when the concentration of carbon source in the fermenter reduces to 50% or less comparing to the initial concentration.