Optimization and Application of Lactic Acid Fermentation Process via Online Analysis Method

Lactic acid, a vital organic acid with widespread applications in the food, pharmaceutical, cosmetic, and biomaterial industries, is the focus of our study. Lactobacillus casei, a key strain for lactic acid production, is influenced by environmental factors during fermentation, particularly pH, which significantly affects lactic acid accumulation and cell growth. Our study optimizes the fermentation process of Lactobacillus casei to investigate the impact of different pH conditions on lactic acid yield.