Lactic acid, bacteria evaporation

In today s automated process, the water is a poor source of inoculum and light steepwater has a low population of bacteria. Conversion of sugar to lactic acid is not complete at the time steepwater is drawn off for evaporation, but is more complete than expected from observed populations of organisms. A higher population would... 

The first step in the conventional recovery processes is heating the fermentation beer to 80—100 °C and increasing the pH to 10 to kill the bacteria, coagulate proteins, and maintain calcium lactate s solubility in the beer. The crude calcium lactate solution is then filtered, decolorized with activated carbon, and concentrated by evaporation. Lactic acid is recovered by addition of sulfuric acid and then further purified by one of the following routes (O Fig. 1.11) ... 

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