Investigating of lactic acid production from beet molasses by Bacillus subtilis bacteria

Lactic acid is a chiral alpha hydroxy acid that is one of the products of sugar metabolism in human cells and its chemical formula is "C3H6O3". Muscle cells and red blood cells are processed based on this important substance. At body pH, lactic acid exists in its ionic form, lactate. Lactic acid is created in the human body as one of the side products of sugar metabolism, in case of lack of oxygen supply to the body. Glycolysis in the presence of glucose takes place in ten stages of enzymatic reaction, in the last stage, in case of anaerobic conditions, lactate is produced by the reduction of pyruvate. Lactate and other non-sugar substances such as glycerol and pyruvate can be converted into glucose, which is called gluconeogenesis in the body. Lactic acid plays an anaerobic role. The most important industrial method to produce lactic acid is the use of sugar beet molasses in the fermentation process. Sugar beet molasses is used as a source of carbon and nitrogen, and different bacterial and fungal strains are used in continuous or non-continuous processes. Also, Bacillus subtilis is the name of a species of the genus Bacillus. In this study, lactic optimization of sugar beet molasses acid production by Bacillus subtilis bacteria was studied.