Paper Details

PJB-2010-440

EFFICACY OF FOOD GRADE LACTIC ACID PRODUCED THROUGH BACTERIAL FERMENTATION

ZULFIQAR ALI1*, FAQIR MUHAMMAD ANJUM2, SAEED AKHTAR3 TAHIR ZAHOOR2 AND MUHAMMAD RIAZ3
Abstract

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The efficacy studies for lactic acid were conducted using rats to observe the toxicity of food grade lactic acid, produced in laboratory through fermentation process. The Sprague-Dawley rats were used for the evaluation of food grade lactic acid and was given in the feed to five groups of rats (A-E) at the dose of 0

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