Lactic acid can be prepared by fermentation of carbohydrates with microorganisms. The carbohydrates most commonly employed for this purpose are sugar molasses or hydrolysis products of starch. During the fermentation, there are formed, in addition to lactic acid, a large number of by-products which are often diflicult to separate from the desired product and which necessitate costly purifying operations. Since lactic acid is employed to a large extent in the foodstuffs and pharmaceutical industries, and these uses require lactic acid of very high purity, the lactic acid must either be prepared from particularly pure carbohydrates such as refined sugar or be extensively purified before use.