TECHNOLOGY FOCUS - ORGANIC CHEMISTRY - Preferred process: Acidification is effected by inoculating plant juice with a culture of lactic acid producing microorganisms and fermenting until the pH is less than 4.5. Acidification is effected by adding at least one inorganic or organic acid to give pH less than 4.5, preferably less than 4.0. The acidified and deproteinized juice is stored under aerobic conditions at less than 20 (preferably less than 15)degreesC until it is used as the fermentation medium.The acidified and deproteinized juice is concentrated e.g. by vacuum evaporation, e.g. to lactic acid concentration of at least 15% (w/v) e.g. 20-30%. The juice, optionally in concentrated form is used as a fermentation medium for production of lactic acid by adding carbohydrates to the acidified juice to give a desired lactic acid concentration. The acidified and deproteinized juice comprising lactic acid is sterilized and then inoculated with acetic acid producing bacteria to convert lactic acid to acetic acid.Acidification and further fermentation are effected without addition of additives other than carbohydrate sources to the fermentation medium. Acidified and deproteinized juice having a lactic acid concentration of at least 2% (w/v) is sterilized and then combined with a carbohydrate source and nitrogen source e.g. ammonia and inoculated with aminoacid producing bacteria to produce aminoacids. A fermentation broth containing L-lysine and organic acids is concentrated by e.g. vacuum evaporated to a lysine feed concentrate or lysine lactate feed concentrate for use as animal feed.The microorganisms used for acidifying the juice are homofermentative, mesophilic lactic acid bacteria with a growth optimum of 30-50degreesC or homofermentative, thermophilic bacteria with a growth optimum of 50-70degreesC.The fermentation product comprises organics, aminoacids, feed additives containing both lactic acid and aminoacid, enzymes, proteins and peptides or yeasts, moulds and other fungi as well as bacteria. EXAMPLE - Green juice from clover containing 39.84 g/l fermentable sugar was heated to 40degreesC and inoculated with a 5% inoculum (50 ml/l fermentation medium) of L. delbrueckii to give a very high yield of lactic acid of 39.84 g/l.