Unraveling the Mystery Behind Lactic Acid

Lactic acid is a simple organic acid that plays a vital biochemical role in several physiological processes. Chemically known as 2-hydroxypropanoic acid, it is a 3-carbon hydroxyl acid that is produced as a major byproduct of anaerobic respiration in muscles during vigorous exercise.

Lactic Acid is also produced by certain food-grade bacteria during fermentation. Lactobacillus, streptococcus, and pediococcus species commonly found in dairy products covert sugars like lactose and galactose into lactic acid through homolactic fermentation. This gives yogurt, cheese, kimchi, and sauerkraut their distinctive tangy taste.

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