* Lactic acid: This is the primary product and gives the process its name. It's a colorless, odorless organic acid that contributes to the sour taste of fermented foods.

* Energy (ATP): Lactic acid fermentation is an anaerobic process, meaning it doesn't require oxygen. It generates a small amount of ATP (adenosine triphosphate), which is the cell's primary energy currency.

Note: The exact amount of lactic acid produced can vary depending on factors like the type of bacteria involved, the starting material, and environmental conditions.