The aim of this work was to utilize Cashew apple juice as a cheap substrate for the production of Lactic acid and to optimize the parameters to improve the yield. The cultures employed for Lactic acid production were isolated from different sources like Idly batter, Curd and Fruit wastes. Among the different isolates employed, the isolate LAB-I (L. casei) produced maximum (24.4 ± 0.52 g/L) quantity of Lactic acid. Parameter optimization was also done employing Cashew Apple Juice from yellow variety and 5 best isolates. The maximum production of Lactic Acid was observed when the pH of the fermentation media was 6.5, optimum temperature was 38°C and the incubation time was 3 days. Ammonium sulphate incorporation led to increase in the yield of Lactic Acid.