104 results about "Lactic acid fermentation" patented technology

The invention relates to the technical field of microbial fermentation feeds, in particular to a method for producing a protein feed through solid-state fermentation of distiller's grains based on Trichoderma harzianum pretreatment. According to the method, the vinasse is pretreated by the crude enzyme prepared from trichoderma harzianum, and the formula and fermentation conditions of an enzyme production culture medium are optimized, so that the filter paper enzyme activity of cellulase is remarkably improved. By adding the surfactant into a fermentation system and optimizing the variety of the surfactant, the yield of the fermented monosaccharide is improved, and the problem of musty taste in a traditional fermented product is solved while the degradation efficiency of lignocellulose is improved. Furthermore, a synchronous saccharification and fermentation process is adopted, vinasse is fermented through compounded saccharomycetes and crude enzyme liquid, the trichoderma harzianum fermented protein feed is prepared and obtained, digestion and absorption of animals are easier, lactic acid fermentation is conducted on the trichoderma harzianum fermented protein feed again through lactobacillus fermentum, the flavor of the feed is improved, the bitter taste of the feed is reduced, and the sour taste is improved. The method realizes efficient utilization of vinasse resources.

The invention consists essentially of a method for lactic acid fermentation of fresh algae, which can be natural or inoculated under pH control and advantageously under anaerobic conditions, and which makes it possible to produce both ready-to-eat algae in the form of vegetables and fermentation juices that can be drunk directly by animals or mixed with animal feed. After pH stabilization, the obtained algae and fermentation juice are separated.

The invention belongs to the technical field of functional condiments, and provides a functional minced garlic sauce based on fermentation engineering and a preparation method thereof.According to the functional minced garlic sauce based on fermentation engineering and the preparation method thereof, the design that a lactic acid fermentation minced garlic matrix is combined with a double-layer structure functional microcapsule dispersion phase is adopted, and an inner core layer is composed of a clathrate compound formed by gamma cyclodextrin and allicin; an outer shell is formed by compounding protein and high-methoxyl pectin under a specific pH condition and is subjected to calcium ion cross-linking stabilization, and an immobilized gamma-glutamyltransferase conversion and a lactobacillus plantarum and lactobacillus rhamnosus co-fermentation process are adopted; the microcapsule has the advantages that the content of S-allyl L-cysteine is larger than or equal to 220 mg / kg, the particle size D50 of the microcapsule is 5-10 micrometers, and the viable bacterium stability is good under the low-salt condition, the technical problems that allicin retention and stability of minced garlic seasoning products are insufficient, and functional ingredient enrichment and viable bacterium stability are difficult to consider under the low-salt condition are solved, and the technical effects that the content of S-allyl L-cysteine is larger than or equal to 220 mg / kg and the particle size D50 of the microcapsule is 5-10 micrometers are achieved. And the method has a wide industrial application value.

A novel autophagy activator is provided. An autophagy activator, a hyaluronic acid production promoter, and an antioxidant, each of which contains a lactic acid fermentation product obtained by fermenting a raw material derived from a tea tree with lactic acid bacteria.

The invention relates to the technical field of traditional fermented food processing, and discloses flavor-improved fish tea and a low-salt fermentation preparation method thereof.The preparation method comprises the steps that pretreated freshwater fish blocks and steamed rice are mixed, aspergillus oryzae is inoculated for aerobic culture, and fish tea koji is prepared; then mixing with a low-salt seasoning group, inoculating lactobacillus plantarum and other safe and basic flavor bacteria, and carrying out anaerobic lactic acid fermentation; adding dormant-state saccharomyces cerevisiae spore particles, carrying out pressure difference activation treatment, and continuously carrying out yeast aroma-producing fermentation; and finally, after-ripening and sterilizing to obtain a finished product. Through the synergistic effect of fish tea koji pre-enzymolysis, functional bacterial system sequential inoculation and differential pressure activated yeast, high biological safety under the low-salt condition is achieved, the flavor layering sense and the taste fullness of the product are remarkably improved, and the accuracy and stability of the fermentation process are improved.

The present invention relates to a method of adding an isocitrate lyase specific inhibitor to a lactic acid fermentation process to block the production of succinic acid as a byproduct of fermentation. The specific inhibitor includes a combination of one or more of glycolic acid methyl ester, malonic acid dimethyl ester, hydroxymalonic acid diethyl ester, 3-nitropropionic acid ethyl ester, mercuric chloride, or 5,5'-dithiobis(2-nitrobenzoic acid) to effectively reduce the amount of succinic acid in the lactic acid.

The invention relates to the technical field of organic waste resource utilization, and discloses a method for co-production of lactic acid and crude grease by using perishable garbage, and the method comprises the following steps: step a, preparing the perishable garbage into slurry; b, feeding the slurry into an electrochemical reactor for electrochemical treatment; c, carrying out acidification treatment on the generated fatty acid salt to recover crude oil; and step d, carrying out lactic acid fermentation on the residual liquid rich in the small molecular sugar after the crude oil is recovered to obtain the lactic acid. The anode region and the cathode region which are separated by the ion selective diaphragm are arranged in the electrochemical reactor, and acid and alkali are respectively generated in situ in the two regions by utilizing water electrolysis and are directly used for hydrolysis of polysaccharide and saponification of grease, so that chemical reagents such as sulfuric acid and caustic soda do not need to be additionally added; the introduction of extra impurity ions such as sulfate radicals and sodium ions into the system is avoided, the load of subsequent product separation and wastewater treatment is reduced, and the process flow is simplified.

The application discloses a fermented fruit juice with the effect of reducing high uric acid and a preparation method thereof, and comprises the following steps: step one, obtaining fruit wine after fruit juice fermentation, and obtaining de-alcohol fruit juice by removing alcohol from the fruit wine; step two, inoculating lactic acid bacteria into the de-alcohol fruit juice to perform lactic acid fermentation, and obtaining the fermented fruit juice; the lactic acid bacteria comprises lactobacillus helveticus CICC6064 and / or lactobacillus paracasei CICC20292. The fruit juice prepared by the fermentation process disclosed in the application not only retains the metabolic products of the yeast fermentation except for alcohol, but also increases the biomass and improves the content of apple polyphenol monomers through lactic acid bacteria fermentation, so that the fermented apple juice has the effects of rich taste and nutrition and reducing high uric acid, and has the innovation in the field of functional development of ordinary fruit juice.

The invention provides a composition with vaginal bacteriostasis, the composition comprises chlorhexidine acetate, a Chinese herbal medicine preparation, lactic acid and a lactobacillus fermentation product, the Chinese herbal medicine preparation comprises cortex phellodendri, fructus cnidii, radix sophorae flavescentis and radix stemonae, and the pH value of the composition is 3.8-4.5. The invention also provides a lotion containing the composition and having a vaginal bacteriostasis effect and a preparation method of the lotion, besides the traditional bacteriostasis component chlorhexidine acetate, the traditional Chinese medicine bacteriostasis component, lactic acid and a lactobacillus fermentation product are also added, and all the components have a synergistic effect on vaginal bacteriostasis after being combined, so that the composition has a good effect on vaginal bacteriostasis. The pH value of the lotion is adjusted to 3.8-4.5 by the added lactic acid, so that the normal acidity of the vaginal cavity is not damaged, the growth of vaginal bacillus is facilitated, the lotion does not contain sugar substances such as chitosan and glucose, the growth and reproduction of pathogenic bacteria and trichomonas vaginalis are not facilitated, and the lotion has a special antibacterial function while the biological characteristics of the vaginal cavity are maintained.

This invention belongs to the field of vinegar brewing technology, and provides a multi-strain co-fermentation selenium-enriched active probiotic functional vinegar and its preparation method. Jujube enzymatic hydrolysate, malt juice, and ultrafine powder of Astragalus-Codonopsis compound traditional Chinese medicine are mixed in a certain proportion, and sodium selenite is added. Alcoholic fermentation is carried out using Saccharomyces cerevisiae CGMCC 34906. After alcoholic fermentation, acetic acid and lactic acid fermentation is carried out using a compound inoculum of Lactobacillus plantarum and Acetobacter pasteurization. After fermentation, the mixture is centrifuged, filtered, sterilized, post-ripened, blended, and sterilized. Active selenium-enriched Lactobacillus plantarum microcapsules are added, resulting in a double enhancement of selenium enrichment and active probiotics, yielding a selenium-enriched active probiotic functional vinegar. The vinegar is reddish-brown in color and has a complex aroma of jujube and malt fermentation, along with the aroma of traditional Chinese medicine. It has a mellow and pure sour taste with a long aftertaste. The flavor is rich and pleasant; total selenium ≥ 0.10 mg / L, and the number of viable lactic acid bacteria ≥ 10. 7 CFU / mL, polysaccharides ≥60.00 mg / 100 mL, saponins ≥2.50 mg / 100 mL.

The invention discloses a method for improving lactic acid production by fermentation of kitchen garbage through coupling of micro-aeration and microbial directional inoculation, and belongs to the technical field of kitchen garbage treatment. The method for producing lactic acid by fermenting the kitchen garbage comprises the following steps: 1) pretreating the kitchen garbage to obtain slurry; 2) performing high-temperature sterilization treatment on the slurry; (3) transferring the sterilized slurry into a reactor, controlling the aeration intensity and the aeration load, and inoculating a Holtermannia saccardoi spore suspension to carry out secondary pretreatment; and 4) adding a mixed bacterial agent into the slurry subjected to secondary pretreatment, and fermenting to obtain lactic acid. The invention develops a process of firstly performing aeration and fungus pretreatment and then inoculating efficient functional bacteria for fermentation, solves the problems of poor stability and low efficiency caused by dependence on natural flora in the existing fermentation process, and realizes high efficiency and stabilization of lactic acid fermentation of the kitchen garbage.

The present invention relates to a method for preparing a fermented guava leaf composition having antioxidant efficacy superior to that of conventional guava leaves by using lactic acid bacteria fermentation in a guava leaf extract. The present invention has an excellent effect of providing: the method for preparing a guava leaf composition fermented with lactic acid bacteria, in which lactic acid bacteria of Leuconostoc mesenteroides (MGE 3138), Lactobacillus plantarum (MGE 3143), and Leuconostoc citrium Cares-1 are inoculated into a guava leaf extract and fermented; and a food composition having improved antioxidant efficacy and palatability by using the composition.

The invention discloses a lactobacillus plantarum LF001, the preservation number of the lactobacillus plantarum LF001 is GDMCC No.67171, and the lactobacillus plantarum LF001 integrates the functions of a high-efficiency fermentation agent and a high-efficiency biological preservative into a whole. According to the method, conventional lactic acid fermentation can be completed, the novel performance of high-yield antibacterial peptide can be achieved, broad-spectrum pathogenic bacteria and putrefying bacteria can be actively and effectively inhibited, the preservative and fresh-keeping effect which can only be achieved by common lactic acid bacteria and chemical preservatives / exogenous bacteriocin in the past can be achieved by using a single LF001 strain, the process is simplified, the cost is reduced, and the method is suitable for industrial production. And real'no chemical addition 'is realized.

The present invention discloses an enteric Weizmannella coagulans strain RS804 and its application. The present invention provides an enteric Weizmannella coagulans strain RS804 that can efficiently utilize sugar beet sucrose. The strain has certain heat and acid resistance, good polysaccharide hydrolase activities such as cellulase, xylanase and amylase, and can produce L-lactic acid by saccharification and fermentation. In addition, the enteric Weizmannella coagulans strain RS804 can also metabolize and produce a certain amount of bacteriocin, which can effectively inhibit strains with certain competitiveness such as Priesteria gigantea and Bacillus subtilis, and help prevent and control fermentation contamination. The enteric Weizmannella coagulans strain RS804 disclosed in the present invention is of great significance for reducing the production cost of L-lactic acid fermentation and increasing the yield of L-lactic acid.

The invention belongs to the technical field of biological fermentation, and particularly relates to a method for co-producing L-lactic acid and xylitol based on lignocellulose fermentation. The method comprises the following specific steps: carrying out enzyme hydrolysis on lignin-removed lignocellulose obtained by pretreating lignocellulose with alkali ammonia; l-lactic acid fermentation liquor obtained by fermenting the hydrolysate is subjected to lactic acid removal treatment, and L-lactic acid and lactic acid removal fermentation liquor are obtained; and carrying out xylitol fermentation on the lactic acid-removed fermentation liquor to obtain the xylitol. According to the method, through alkali ammonia pretreatment, the cellulose content is remarkably increased, the lignin removal rate is increased, the pretreated substrate does not need to be washed and dried, and use of chemical reagents is reduced; meanwhile, the hydrolysate is low in toxicity, detoxification treatment is not needed, and first-stage L-lactic acid fermentation can be directly carried out. The lactic acid-removed fermentation liquor can be directly used for xylitol fermentation, and the co-production fermentation index is stable. The method starts with low dosage of chemical reagents and reduction of operation units, and has remarkable economic benefits.

Disclosed is a recombinant acid-tolerant yeast having improved lactic acid production ability and a method for producing lactic acid using the same. When lactic acid is produced using the recombinant acid-tolerant yeast according to the present invention, not only can a significantly smaller amount of neutralizing agent be used to perform lactic acid fermentation with a similar lactic acid production ability to bacterial fermentation, but also the production of by-products, ethanol and glycerol, can be reduced. Accordingly, fermentation costs can be greatly reduced, and the costs of subsequent purification processes can also be reduced.

The invention discloses a method for improving the fermentation stability of straw mixed sugar, and belongs to the technical field of lactic acid fermentation. The invention discloses a method for improving the fermentation stability of straw mixed sugar. The method comprises the following steps: pretreating plant straws to obtain heald fibers; carrying out enzymolysis on the heald fibers by utilizing cellulose compound enzyme to obtain enzymatic hydrolysate; filtering the enzymatic hydrolysate to obtain plant-based straw sugar; the straw sugar and the finished product sugar are compounded into compound straw sugar; the compound straw sugar is used as a fermentation carbon source for fermentation production of lactic acid. The prepared compound mixed sugar can reduce the utilization preference of the strain on a fermentation carbon source, effectively improves the utilization rate of the strain on the mixed sugar prepared from different types of crop straws in the fermentation process, improves the lactic acid yield under the same initial sugar concentration, and further reduces the lactic acid fermentation cost.

The invention relates to the technical field of food, in particular to high-lactic-acid-content high-salt liquid-state soy sauce and a preparation method thereof. According to the method, a high-salt liquid-state soy sauce fermentation process is combined, and a lactic acid fermentation stage is separated from starter propagation fermentation and soy sauce mash fermentation processes, so that an independent lactic acid fermentation process is formed. The lactic acid bacteria are utilized to perform dominant / pure fermentation (step fermentation / lactic acid solid material flowing) under proper conditions to efficiently accumulate lactic acid, so that the lactic acid content in the soy sauce can be effectively increased, and complex interaction between the lactic acid bacteria and other microorganisms in the fermentation process can be reduced / avoided, thereby optimizing the fermentation process and improving the production efficiency. The stability and controllability of the quality of the soy sauce are improved. The innovation of the invention lies in that the independent and targeted lactic acid fermentation step provides a new idea for optimizing the fermentation process of the high-salt liquid-state soy sauce.

The invention relates to the field of waste treatment and recycling, and discloses a kitchen waste directional acetic acid fermentation device and method with lactic acid as an intermediate, the kitchen waste directional acetic acid fermentation device comprises an acetic acid fermentation chamber, a lactic acid fermentation chamber is arranged in the acetic acid fermentation chamber, the top of the lactic acid fermentation chamber is provided with a lactic acid fermentation chamber water inlet, and the side wall of the lactic acid fermentation chamber is provided with a permeable membrane; lactic acid generated in the lactic acid fermentation chamber can enter the acetic acid fermentation chamber through the permeable membrane, an acetic acid fermentation chamber product water outlet is formed in the bottom of the acetic acid fermentation chamber, and the acetic acid fermentation chamber is further connected with a circulation system used for circulating liquid in the acetic acid fermentation chamber. The method can solve the problem that the kitchen waste is difficult to directionally recover, realizes directional acetic acid resource recovery of complex organic matters, and has multiple advantages of economy, environmental protection, resource reutilization and the like.

To provide means for solving skin irritation, inflammation, and pain caused by cytotoxicity when applying a skin external preparation containing an extract of rose petals.SOLUTION: The problem is solved by using a skin external preparation containing a fermented product obtained by fermenting a hybrid tea rose petal extract with lactic acid bacteria.EFFECT: According to the present invention, a fermented product and a skin external preparation that maintain the effects of a rose petal extract before fermentation and that have low cytotoxicity are provided. This makes it possible to incorporate a high proportion of a lactic acid bacteria-fermented product of a rose petal extract that maintains the effects of the rose petal extract, and it is possible to exhibit a higher effect than the conventional one. Furthermore, even people with sensitive skin and infants can use a formulation containing a lactic acid bacteria-fermented product of a rose petal extract that maintains the effects of the rose petal extract.SELECTED DRAWING: None

The invention discloses a method for improving the malic acid-lactic acid fermentation performance of Oenococcus oeni SD-2a in red wine, and belongs to the technical field of wine brewing. According to the method disclosed by the invention, after an alcoholic fermentation stage of the red wine is finished, filtration and sterilization are carried out, proline and Oenococcus oeni SD-2a are added, and then malic acid-lactic acid fermentation is carried out. The invention finds that the stress effect of high-concentration alcohol on Oenococcus oeni SD-2a can be reduced by adding proline in the malic acid-lactic acid fermentation stage after the alcoholic fermentation stage in the wine is ended; the fermentation effect is promoted, so that the aroma complexity of the wine is improved; the antioxidant activity of the grape wine is improved by the proline; phenolic compounds in the wine are protected, and finally the quality of the wine is remarkably improved.

Provided is a technique for enhancing the viscosity of a vegetable viscous food or beverage. The present technology provides an enzyme agent for producing a vegetable viscous food and drink, the enzyme agent containing an alpha-amylase and a cellulase. The enzyme agent for manufacturing vegetable viscous foods and drinks according to the present technology can be used as an enzyme agent for manufacturing vegetable fermented foods and drinks or as an enzyme agent for manufacturing vegetable lactic acid fermented foods and drinks. Also provided is a viscosity enhancer for a vegetable viscous food and drink, the viscosity enhancer containing an alpha-amylase and a cellulase. The present technology further provides a method for producing a vegetable viscous food or beverage, which comprises a step for causing an alpha-amylase and a cellulase to act on a vegetable raw material, and a method for enhancing the viscosity of a vegetable viscous food or beverage.

The present disclosure discloses a processing method of lactic acid fermented food, including: performing a first mixing step by combining food raw materials with sodium chloride to create a first mixture; performing a second mixing treatment on the first mixture and a food acid to obtain a second mixture; performing a fermentation treatment on the second mixture using lactobacillus to obtain the lactic acid fermented food, wherein a content of the sodium chloride ranges from 5% to 7% by mass based on the mass of the food raw materials; a pH value of the second mixture is lower than or equal to 3.8; and the lactobacillus includes Lactobacillus plantarum and / or Lactobacillus curvatus. The method of the present disclosure has low initial salinity, low gas production and short fermentation period and is beneficial to large-scale production.

The invention relates to methods of inhibiting hair growth in a subject, the method comprises administering an inhibitor of lactic acid fermentation to the subject, wherein the inhibitor is selected from the group consisting of pyruvate dehydrogenase kinase inhibitor, desoxyrhapontigenin, a phosphofructokinases inhibitor, a thioredoxin-1 inhibitor, L- Asparaginase, a GLUT1 inhibitor, a glutaminase C inhibitor, a hexokinase inhibitor and an mTORCI and mTORC2 inhibitor. Also provided herein are compositions for inhibiting hair growth and methods of screening for inhibitors of hair growth.

This invention relates to a method for preparing polylactic acid (PLA) by straw fermentation coupled with lactide ring-opening polymerization, belonging to the field of biomass resource utilization and bio-based polymer materials technology. To address the problems of high energy consumption and low sugar conversion rate in existing PLA preparation methods using crop straw, this invention provides a method for preparing PLA by straw fermentation coupled with lactide ring-opening polymerization. The method involves crushing the straw, pre-treating it with dilute acid coupled with steam explosion, washing and drying it, adding a complex cellulase and Lactobacillus pentosus LB-1 seed culture, and simultaneously saccharifying and fermenting under controlled temperature and pH to obtain a lactic acid fermentation broth. The fermentation broth undergoes multi-stage filtration, ion exchange, and concentration to obtain refined lactic acid, which is then prepolymerized, depolymerized, and distilled to obtain L-lactide. After purification, an initiator and antioxidant are added, and ring-opening polymerization, extraction, and drying are performed under nitrogen protection to obtain pure PLA. This invention features efficient and low-energy straw pretreatment, high sugar-acid conversion rate during fermentation, precise purification, stable polymerization, and low cost, making it a green and economical method using straw as raw material.

The invention relates to the technical field of resource utilization of agricultural wastes, in particular to a method for producing lactic acid by fermenting agricultural wastes. According to the invention, pig manure and molasses are used as fermentation raw materials, are subjected to enzymolysis pretreatment and then are subjected to semi-continuous fermentation, and the organic load is controlled in the fermentation process. Wherein the pig manure and the molasses are compounded to play a positive role in promoting lactic acid fermentation production, and the cellulase and the acid protease are used for enzymolysis pretreatment, so that the release of soluble organic matters in the fermentation raw materials can be effectively improved, and sufficient materials are provided for subsequent lactic acid production; the organic load control in the fermentation process significantly improves the organic matter concentration in the fermentation system and controls the organic matter concentration in a range suitable for lactic acid fermentation production, thereby effectively improving the fermentation efficiency and lactic acid yield. The method has the advantages of simplicity in operation, easiness in implementation, stability and high efficiency, and has better application value in production of lactic acid by anaerobic fermentation of agricultural wastes.

The invention discloses a novel biological flocculant and application thereof in lactic acid fermentation chassis cell recovery, and belongs to the field of fermentation engineering, chemical separation or new chemical materials. The invention discloses a flocculating agent GapWZ derived from fungus fermentation liquor. The main component of the flocculating agent is obtained by specially treating supernate obtained by selenium-enriched fermentation of ganoderma applanatum YL108. The preparation method comprises the following steps: adding cationic etherified starch into lactic acid fermentation liquor of bacillus coagulans and recombinant escherichia coli, stirring and mixing, and adding the fungal flocculant GappWZ. After the lactic acid fermentation liquor is treated, a small amount of eggshell powder is used as a filter aid to realize solid-liquid separation and recover cells by using a plate and frame filtration method, special filter aids such as diatomite and perlite are not used, and the feeding or edible value of the lactic acid fermentation liquor residues can be greatly improved while the solid-liquid separation is performed by using the plate and frame filtration.

The present application relates to a kind of lignocellulose efficient pretreatment method, lignocellulose is loaded into stirred tank, after adding calcium bisulfite stirring uniformly, it is sent to reactor by feeder.Low-pressure steam is introduced to carry out steam explosion, and material is separated by cyclone separator and is sent to hydrolysis kettle for hydrolysis.After steam is sprayed, it is recycled by steam return air duct, and is used for the heating of pipeline and hydrolysis kettle.The present application can significantly improve the pretreatment effect of lignocellulose using calcium bisulfite as accelerator: reaction temperature is low, energy is saved, and the generation of enzymatic hydrolysis and fermentation inhibitor is reduced;The solid content of pretreatment liquid is high, more conducive to large-scale production;And calcium bisulfite is converted into calcium sulfate precipitate after pretreatment, and additional detoxification treatment is not needed.Lignocellulose raw material pretreated using the method is used for simultaneous saccharification and fermentation to produce lactic acid, and the lactic acid concentration in fermentation broth can reach 98 g / L, and the lactic acid yield can reach 42.4 g / 100g lignocellulose.

The present invention provides a feed for farmed fish and shellfish that can be stored and fed at room temperature while using alcohol fermentation residues such as sake lees, and that can improve the taste of farmed fish and shellfish, as well as a method for producing the same. [Solution] The present invention provides a feed for farmed fish and shellfish used in aquaculture, which contains a lactic acid fermentation product obtained by fermenting alcohol fermentation residue with lactic acid bacteria. Such a feed for farmed fish and shellfish can be produced by fermenting a fermentation substrate containing protein and oil using a first fermentation liquid produced by fermenting alcohol fermentation residue with lactic acid bacteria.

The invention discloses an acetic acid inhibition culture medium and application thereof in lactic acid fermentation production. The acetic acid inhibition culture medium is prepared from 15-30 g / L of peptone, 5-10 g / L of yeast extract powder, 50-100 g / L of glucose, 1-2 mL / L of Tween, 1-2 g / L of ammonium citrate, 1-2 g / L of dipotassium phosphate, 0.2-0.4 g / L of magnesium sulfate, 0.1-0.2 g / L of ferrous sulfate, 0.1-0.2 g / L of copper sulfate, 0.05-0.2 g / L of manganese sulfate, 0.005-0.02 g / L of biotin and 0.005-0.02 g / L of riboflavin. The method has remarkable technical advantages in the aspects of inhibiting the generation of a byproduct acetic acid and improving the yield of lactic acid and the fermentation stability, can effectively overcome the defects in the prior art, and has relatively high economic value and popularization and application prospects.