Discover What Drink Has Lactic Acid: Your Guide to Fermented Beverages

December 12, 2025 •

4 min read

Lactic acid, which was first discovered in sour milk, plays a crucial role in the fermentation process of a wide variety of foods and beverages. It is responsible for the characteristic tangy flavor and acts as a natural preservative, inhibiting the growth of harmful microorganisms.

Quick Summary

Lactic acid is present in numerous drinks, primarily fermented ones such as kefir, kombucha, buttermilk, and certain sour beers. Some soft drinks and juices may also contain added lactic acid for flavor and preservation.

Key Points

Kefir and Buttermilk: Dairy-based fermented drinks like kefir, buttermilk, and certain yogurt beverages are rich in naturally occurring lactic acid.
Kombucha: This fermented tea contains both acetic and lactic acid, derived from its symbiotic culture of bacteria and yeast.
Sour Beer: Styles like Lambics get their characteristic tartness from lactic acid produced by specific bacteria during fermentation.
Probiotics: Lactic acid bacteria in these fermented drinks act as probiotics, promoting a healthy gut microbiome.
Added Lactic Acid: Lactic acid is also used as an additive in some fruit juices and sodas for flavor and preservation, but these lack probiotic benefits.
Fermented Juices: Lacto-fermentation can be applied to fruit and vegetable juices to create probiotic, effervescent sodas.

Dairy-Based Lactic Acid Drinks

Many well-known fermented dairy products contain lactic acid, produced when lactic acid bacteria (LAB) ferment the lactose in milk. This process not only gives the drinks their signature tangy taste but also enhances their probiotic properties.

Kefir

Kefir is a fermented milk drink made with kefir grains, which are a symbiotic culture of bacteria and yeasts (SCOBY). The grains ferment the milk, resulting in a slightly effervescent beverage rich in lactic acid and probiotics. Kefir has a tart, tangy flavor and a creamy consistency. It is also high in protein, calcium, and B vitamins.

Buttermilk and Other Cultured Milks

Traditional buttermilk, the liquid left over after churning butter, naturally contains lactic acid due to bacterial fermentation. However, most modern buttermilk is cultured, made by adding a bacterial culture to pasteurized milk. Cultured milk drinks, like the popular Japanese beverage Yakult or Calpis, are also created by fermenting milk with specific strains of LAB.

Yogurt Drinks

Yogurt is produced through the lactic acid fermentation of milk, typically using starter cultures like Lactobacillus bulgaricus and Streptococcus thermophilus. These bacteria create the lactic acid that thickens the milk and gives yogurt its tart flavor. Many drinkable yogurts and lassis contain this same tangy, probiotic-rich lactic acid.

Fermented Tea and Other Beverages

Lacto-fermentation is not exclusive to dairy. Lactic acid bacteria are also key players in creating various fermented tea and vegetable-based drinks.

Kombucha

Kombucha is a fermented tea beverage made using a SCOBY, which includes yeasts and bacteria, including lactic acid bacteria. While acetic acid is the most prominent acid, kombucha also contains varying levels of lactic acid. The fermentation of sweetened tea creates a slightly carbonated, tart drink with numerous health benefits.

Sour Beer

Some types of beer, specifically sour beers, are intentionally fermented with lactic acid bacteria to create a tart or acidic flavor profile. Belgian Lambics and Berliner Weisses are classic examples of sour beers that get their signature tang from lactic acid. Brewers use naturally occurring bacteria or add specific strains to produce this effect.

Fermented Juices and Sodas

Lacto-fermentation can also be used to create effervescent, probiotic-rich juices and sodas. Recipes for lacto-fermented watermelon or raspberry soda and turnip juice exist, which use a starter culture like whey or ginger bug to ferment the fruit and vegetable sugars into lactic acid. This process produces a bubbly, slightly sour beverage with beneficial bacteria.

Added Lactic Acid

Beyond natural fermentation, lactic acid is also widely used in the food industry as an additive for preservation and flavoring.

Soft Drinks and Fruit Juices

Lactic acid is added to some soft drinks, fruit juices, and carbonated beverages to act as an acidity regulator and enhance flavor. This helps balance sweetness and contributes a slight tartness. Unlike fermented drinks, these products do not typically contain live probiotic cultures unless specifically added.

Comparison of Popular Lactic Acid Drinks


Feature	Kefir	Kombucha	Sour Beer (e.g., Lambic)	Cultured Buttermilk	Added-Lactic Acid Drinks (Juice/Soda)
Base Ingredient	Milk	Sweetened Tea	Malted Grains	Milk	Fruit Juice/Water
Fermentation Method	SCOBY (Kefir Grains)	SCOBY (Yeast & Bacteria)	Wild or Controlled Fermentation	Lactic Acid Bacteria	No Fermentation
Primary Acid	Lactic Acid	Acetic Acid (also lactic acid)	Lactic Acid	Lactic Acid	Added Lactic Acid
Flavor Profile	Tangy, slightly yeasty	Tangy, vinegary	Tart, acidic	Tart, slightly thick	Varies; balanced with sweetness
Probiotics	Yes, high concentration	Yes, varying levels	Often pasteurized; contains some	Yes	No (unless added separately)
Key Benefit	Probiotic, nutrient-rich	Digestion, antioxidants	Distinctive flavor	Baking, digestion	Shelf-life, acidity

What are the health benefits of lactic acid in drinks?

For naturally fermented drinks, the health benefits come primarily from the live lactic acid bacteria, which act as probiotics. These probiotics help maintain a healthy gut microbiome, which is essential for digestion, immune function, and overall well-being.

Improved Digestion: Probiotics can aid in nutrient absorption and help balance the intestinal flora.
Immune Support: A healthy gut microbiome is directly linked to a stronger immune system.
Enhanced Nutrient Profile: The fermentation process can enrich the drink with vitamins and other bioactive compounds.

It is important to note that the potential health benefits are primarily associated with the live cultures in fermented beverages and not from the chemically added lactic acid in processed soft drinks. While most people can safely enjoy fermented drinks, homemade products carry a small risk of contamination if not properly prepared.

Conclusion

From creamy kefir to bubbly kombucha and tart sour beers, a diverse range of drinks naturally contains lactic acid as a product of fermentation. This compound provides not only a signature tangy flavor but also, in the case of fermented beverages, live probiotic cultures that can benefit gut health. For those seeking to add fermented foods to their diet, exploring these different types of drinks offers a delicious and healthy starting point, provided they are prepared with proper hygiene. The use of lactic acid as a preservative in other processed drinks also highlights its versatility in the food industry, but without the accompanying probiotic benefits.

For more in-depth information on lactic acid and its role in food production, you can consult reliable sources on the topic.

Frequently Asked Questions

Yes, kombucha contains lactic acid. While it is more known for its acetic acid content, lactic acid bacteria are part of the symbiotic culture used in fermentation, contributing to the drink's complex, tart flavor profile.

The health benefits associated with lactic acid primarily come from the live probiotic bacteria in naturally fermented drinks. Lactic acid added as a food additive in soft drinks or juices does not offer the same probiotic advantage, though it is generally considered safe.

Many people with lactose intolerance can consume fermented dairy products like kefir and yogurt. During fermentation, lactic acid bacteria break down the lactose, making it easier to digest. Non-dairy fermented drinks like kombucha and fermented juices are also lactose-free.

Drinks with natural lactic acid often have a noticeably tangy or sour taste. You can also check the ingredient list for terms like 'fermented,' 'probiotic cultures,' or specific starter cultures like Lactobacillus. For processed drinks, look for 'lactic acid' or its E number (E270) on the ingredient label.

Both kefir and yogurt drinks contain lactic acid from bacterial fermentation. However, the specific strains of bacteria and yeast used often differ, leading to slight variations in flavor, consistency, and probiotic profile. Kefir is also often more effervescent due to yeast activity.

Not all fermented drinks are primarily high in lactic acid. While many contain it, other acids can be more dominant. For example, kombucha is higher in acetic acid, and alcoholic fermentation is responsible for a greater alcohol content in wine and beer.

Lactic acid and lactate are closely related but not identical. Lactic acid is the chemical compound, while lactate is the ionized form of the acid, which is the form that exists in the bloodstream and tissues. In food science, the terms are often used interchangeably to refer to the product of lactic acid bacteria fermentation.