Origin of lactic acid
Examples from the Web for lactic acid
Consequently, when lactic-acid fermentation is once developed a comparatively large amount of HCl is required to arrest it.On Digestive Proteolysis|R. H. Chittenden
Lactose6 is attacked by the lactic-acid bacteria and by them is changed to lactic acid.The Book of Cheese|Charles Thom and Walter Warner Fisk
Under these conditions the lactic-acid type continues in the ascendancy as usual.
Where acid is developed as a result of the growth of the lactic-acid bacteria, the gas-producing species do not readily thrive.
Storch has described a lactic-acid form in a sample of tallowy butter that was able to produce this disagreeable odor.