BIOTECHNOLOGICAL SIGNIFICANCE OF LACTIC ACID PRODUCTION FROM BEET MOLASSES IN ENSURING FOOD SECURITY
DOI:
https://doi.org/10.37547/Keywords:
Biotechnology, food security, lactic acid, fermentation, molasses, calcium lactate.Abstract
This article explores the role of biotechnological methods in addressing food security challenges, specifically focusing on the production of lactic acid from sugar industry by-products, namely molasses. The study analyzes the impact of fermentation conditions on product yield and evaluates the preservative properties of the resulting lactic acid for the food industry.
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