| Message: | L-Lactic acid is a common final product of the metabolism of a wide variety of living organisms, including lactic acid bacteria. L-Lactate in wine is also formed during the malolactic fermentation ("second fermentation"). The content of L-lactate in beer indicates the presence of Lactobacilli in production. The stereo-specific measurement of the lactate forms is of high interest e. g. in the manufacturing of sour milk products in order to assess the activity of microorganisms. The content of L-lactate in liquid whole egg or in egg powder gives good information about the hygienic situation of the products. Commercial lactic acid may not contain the stereo-isomeric forms in the ratio 1:1. Free Llactic acid in the presence of water/moisture tends to form the dimer lactyl-lactate which does not react in the enzymatic determination; therefore, this material cannot be used for the production of standard solutions.
https://www.creativebiomart.net/l-lactic-acid-assay-kit-466734.htm |
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