| Message: | D-Lactic acid is a natural product formed by lactic acid bacteria, such as Lactobacillus lactis, Lactobacillus bulgaricus and Leuconostoc cremoris. Thus, the stereospecific measurement of the D-lactate form is of high interest in the manufacturing of many foods and beverages in order to assess the activity of these microorganisms. For instance, D-lactic acid is found in fermented milk products as a result of the action of beneficial microorganisms. Therefore, the quality of milk, meat and fruit juice can be established by measurement of the D- lactic acid content. In contrast, the production of D-lactic acid can indicate wine spoilage by lactic acid bacteria (wine industry). Dlactic acid is also a raw material in the production of compounds such as polylactides and biologically degradable polymers (chemical industry).
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