L(-)-Malic Acid is obtained by fermentation and extraction from grain as raw material, and fermented malic acid has "natural" properties compared with chemically synthesized malic acid. Compared with citric acid, it has the advantages of soft acidity, long duration, special aroma, etc., and is a preferred acidulant in food and beverages. It is also widely used in the pharmaceutical industry to aid in the absorption of nutrients such as amino acids. In addition, it is also widely used in industrial cleaning agents, resin curing agents, plasticizers for synthetic materials, feed additives and other fields.