Recent research has revealed a new way of producing lactic acid from agricultural materials. This breakthrough could have a major impact on the sustainability of agricultural production. Lactic acid is a naturally occurring organic acid found in milk and other dairy products. It is used in a wide range of food products, including ice cream, yogurt, cheese, pickles, and breads. It is also used in cosmetics, pharmaceuticals, and even as a fuel source. The production of lactic acid has traditionally been derived from corn-based fermentation, but this new method uses agricultural residues such as wheat straw, corn stover, and sugar beet pulp to produce lactic acid. This provides a more sustainable, renewable source of lactic acid and could be a major step forward in reducing the environmental impact of agricultural production.

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source: Phys.org