| 摘要 |
The production of L-lactic acid is based on that principles, that the micro-organism related to the family called Rhizopus is cultivated with the use of the sub-mersous procedure, while the micro-organism strain closed to the Rhizopus arrhizus CCM 8109 is suitable for these purposes and the above mentioned cultivation is provided at the temperature of 28 up to 48 Celsius degrees, in the environment with pH value of 3,0 up to 7,0 containing 6 up to 25 weight percent of saccharide substrate, however an increase and a decrease of the temperature and pH value closed to the fermentation medium can be provided based on the step by step principle.
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