The study looked at how temperature and time affect lactic acid production from kitchen waste fermentation. The best results were seen at 35 ℃ after 120 hours, with the highest lactic acid yield and purity. Lactic acid made up most of the organic carbon in the liquid. The type of lactic acid changed over time, with L-lactic acid being the main form at first, but then decreasing at 35 ℃ and 55 ℃ while increasing at 45 ℃.