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Lactic Acid Fermentation and Muscle Cramps
Muscle contraction

During the 1990s, the lactic acid hypothesis was created to explain why people experienced burning or muscle cramps that occurred during and after intense exercise. A lack of oxygen inside of the muscle cells resulted in lactic acid fermentation. This is due to the cell needing oxygen as a terminal electron acceptor to produce ATP. Without oxygen present, the cells needed to create energy through a different method. Lactic acid, or lactate and H+ were created as a byproduct. This buildup of lactic acid causes a burning sensation inside of the muscle cells, causing leg cramps and discomfort.

Current research has suggested that acidosis isn't the main cause of muscle cramps, but instead is due to a lack of potassium inside the muscles, leading to contractions of the muscles under high stress. Another change to the lactic acid hypothesis is that when sodium lactate is inside of the body, there is a higher period of exhaustion in the host after a period of exercise.

Benefits for the Lactose Intolerant
Lactose intolerance

In small amounts, lactic acid is good for the human body by providing energy and substrates while it moves through the cycle. In lactose intolerant people, the fermentation of lactose to lactic acid has been shown in small studies to help lactose intolerant people. The process of fermentation limits the amount of lactose available.With the amount of lactose lowered, there is less build up inside of the body, reducing bloating. Success of lactic fermentation was most evident in yogurt cultures. Further studies are being conducted on other milk produces like acidophilius milk.

Major Species of Lactose Fermenting Bacteria
Enterobacteriaceae

Some major bacterial strains identified as being to ferment lactose are Escherichia, Citrobacter, Enterobacter and Klebsiella . All four of these groups fall underneath the genus of Enterobacteriaceae. These four species are able to be separated from each other by using biochemical testing. In order to determine between the species, simple biological tests are readily avavilble besides whole sequence genomics Common tests can be H2S production, motility and citrate utilization, indol, methyl red and Voges-Proskauer tests.

In vegetables
Silage

Lactic acid bacteria (LAB) already exists as part of the natural flora in most vegetables. Lettuce and cabbage were examined to determine the types of lactic acid bacteria that exist in the leaves. Different types of LAB will produce different types of silage fermentation, which is the fermentation of the leafy foliage. Silage fermentation is an anaerobic reaction that reduces sugars to fermentation byproducts like lactic acid.

Physiological
Lactic acid fermentation is important to muscle cell physiology. When muscle cells are undergoing intense activity, like sprinting, they need energy quickly. There is only enough ATP stored in muscles cells to last a few seconds of sprinting. The cells then default to fermenting lactic acid, since they are in an anaerobic environment. Through lactic acid fermentation, muscle cells are able to produce ATP and NAD+ to continue glycolysis, even under strenuous activity.

The vaginal environment is heavily influenced by lactic acid producing bacteria. Lactobacilli spp. that live in the vaginal canal assist in pH control. If the pH in the vagina becomes too basic, more lactic acid will be produced to lower the pH back to a more acidic level. Lactic acid producing bacteria also act as a protective barrier against possible pathogens such as bacterial vaginosis and vaginitis species, different fungi, and protozoa through the production of hydrogen peroxide, and antibacterial compounds. It is unclear if further use of lactic acid, through fermentation, in the vaginal canal is present