L-Lactic acid, also known as ( )-lactic acid and milk acid, exists in small quantities in the blood and muscle fluid of animals, including humans. Vigorous activity increases the amount of L-lactic acid in these fluids. In 1780, C. W. Scheele isolated the acid from fermented milk and purified it. In 1856, L. Pasteur discovered that Lactobacillus bacteria produce L-lactic acid, and this became the basis for the first commercial manufacturing plant to produce the acid (1895).
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