Vol. 12, Issue 10 (2023)

Author(s):
Rao Pallavi and Meena Kamlesh K

Abstract:
Gelatinization and liquefaction are performed on natural source ingredients that are complicated in starch used to make lactic acid before they are using an enzyme; glucose is converted to lactic acid by the Lactobacillus bacteria. By removing the two-step process, bacteria having both lactic acid and amylolytic -producing traits will be able to convert starchy biomass directly to lactic acid. Sadly, only a very small number of Bacteria producing amylolytic lactic acid include robust ability to produce high substrate concentrations, lactic acid. The review examines a number of amylolytic lactic acid bacteria that are used in food processing and other industrial settings to produce lactic acid from biomass and other industrial application of α-amylase and amylolytic lactic acid bacteria.