LACTIC ACID (LAKTİK ASİT)

CAS No. : 50-21-5

EC No. : 200-018-0

 

Lactic acid is fully commercially available and largely (90%) produced by bacteria through anaerobic fermentation of sugars. 

It can also be commercially produced by chemical synthesis. 

The chemical production pathway gives an optical inactive racemic mixture (with the same quantity of L and D isomers), while the anaerobic fermentation pathway mostly yieldsone of the two stereoisomers, depending on the microorganism chosen. 

The biotechnological option is widely available due to its renewable origin. 

Lactic acid can be produced via fermentation of sugars from different biomass, such as: starch crops, sugar crops, lignocellulosic materials and also from whey (a residue from cheese production). 

The bulk of world production is based on homoplastic fermentation of sugars (from starch or sugar crops) where lactic acid is produced as sole product. 

Conventional production systems require the addition of calcium hydroxide to control the fermentation pH. 

This procedure results in calcium lactate as final product. 

Several steps are required to ultimately obtain and purify lactic acid: filtration, acidification, carbon adsorption, evaporation, esterification, hydrolysis and distillation. 

The conventional process is associated with high costs (due to the complex purification procedure) and poor environmental performance due to the production of large amounts of chemical effluents (e.g. calcium sulphate). 

New separation technologies are being developed, such as bipolar electrodialysis with promising results.

Lactic acid, the most fundamental natural ingredient in the dairy industry

In dairy products, lactic acid is one of the most common ingredients. 

Its purpose is generally as an acid regulator and in terms of flavouring. 

The slightly sour taste observed in yogurts, cheeses and other milk products is generally the result of fermentation from lactic acid. 

The signature flavour of sourdough bread is also a result of lactic acid during the baking process. 

With the addition of this versatile supplement, the product can be acidified with ease to reach proper pH levels, while leaving the natural flavours undisturbed. 

2-hydroxypropanoic acid

DL-Lactic acid

50-21-5

2-hydroxypropionic acid

Molecular Weight

90.08 g/mol

Lactic Acid, DL- is the racemic isomer of lactic acid, the biologically active isoform in humans. 

Lactic acid or lactate is produced during fermentation from pyruvate by lactate dehydrogenase. 

This reaction, in addition to producing lactic acid, also produces nicotinamide adenine dinucleotide (NAD) that is then used in glycolysis to produce energy source adenosine triphosphate (ATP).

NCI Thesaurus (NCIt)

Lactic acid appears as a colorless to yellow odorless syrupy liquid. Corrosive to metals and tissue. Used to make cultured dairy products, as a food preservative, and to make chemicals.

A normal intermediate in the fermentation (oxidation, metabolism) of sugar. 

The concentrated form is used internally to prevent gastrointestinal fermentation. 

Sodium lactate is the sodium salt of lactic acid, and has a mild saline taste. 

It is produced by fermentation of a sugar source, such as corn or beets, and then, by neutralizing the resulting lactic acid to create a compound having the formula NaC3H5O3. 

Lactic acid was one of active ingredients in Phexxi, a non-hormonal contraceptive agent that was approved by the FDA on May 2020.

2-hydroxypropanoic acid

Lactic acid

2 Hydroxypropanoic Acid

2 Hydroxypropionic Acid

2-Hydroxypropanoic Acid

2-Hydroxypropionic Acid

Ammonium Lactate

D Lactic Acid

D-Lactic Acid

L Lactic Acid

L-Lactic Acid

Lactate

Lactate, Ammonium

Lactic Acid

Propanoic Acid, 2-Hydroxy-, (2R)-

Propanoic Acid, 2-Hydroxy-, (2S)-

Sarcolactic Acid

2-hydroxypropanoic acid

DL-Lactic acid

50-21-5

2-hydroxypropionic acid

Milk acid

Polylactic acid

lactate

Ethylidenelactic acid

Lactovagan

Tonsillosan

Racemic lactic acid

Propanoic acid, 2-hydroxy-

Ordinary lactic acid

Milchsaeure

Acidum lacticum

Kyselina mlecna

DL-Milchsaeure

Lactic acid USP

1-Hydroxyethanecarboxylic acid

Aethylidenmilchsaeure

alpha-Hydroxypropionic acid

Lacticacid

Lactic acid (natural)

FEMA No. 2611

26100-51-6

Kyselina 2-hydroxypropanova

Milchsaure [German]

Propionic acid, 2-hydroxy-

598-82-3

(RS)-2-Hydroxypropionsaeure

CCRIS 2951

HSDB 800

(+-)-2-Hydroxypropanoic acid

FEMA Number 2611

Kyselina mlecna [Czech]

propanoic acid, hydroxy-

SY-83

DL- lactic acid

Propel

NSC 367919

AI3-03130

Purac FCC 80

Purac FCC 88

Kyselina 2-hydroxypropanova [Czech]

EINECS 200-018-0

EINECS 209-954-4

MFCD00004520

EPA Pesticide Chemical Code 128929

BRN 5238667

(R)-2-Hydroxy-propionic acid;H-D-Lac-OH

CHEBI:78320

Poly(lactic acid)

C3H6O3

NSC-367919

NCGC00090972-01

2-hydroxy-propionic acid

DL-Lactic acid, 90%

E 270

DSSTox_CID_3192

(+/-)-Lactic acid

alpha-Hydroxypropanoic acid

C01432

DSSTox_RID_76915

DSSTox_GSID_23192

Milchsaure

Polactide

Lacticum acidum

D(-)-lactic acid

Cheongin samrakhan

UNII-3B8D35Y7S4

CAS-50-21-5

Cheongin Haewoohwan

Cheongin Haejanghwan

Lactic acid [JAN]

Lactic acid [USP:JAN]

lactasol

Propanoic acid, 2-hydroxy-, homopolymer

1-Hydroxyethane 1-carboxylic acid

Biolac

Whey

Acid lactic (ro)

Acide lactique (fr)

Acido lattico (it)

Aċidu lattiku (mt)

Kwas mlekowy (pl)

Kyselina mliečna (sk)

Kyselina mléčná (cs)

Lactic acid (no)

Maitohappo (fi)

Melkzuur (nl)

Milchsäure (de)

Mjölksyra (sv)

Mlečna kislina (sl)

Mliječna kiselina (hr)

Mælkesyre (da)

Pieno rūgštis (lt)

Pienskābe (lv)

Piimhape (et)

Tejsav (hu)

Ácido láctico (es)

Ácido láctico (pt)

Γαλακτικό οξύ (el)

Млечна киселина (bg)

CAS names

Propanoic acid, 2-hydroxy-

IUPAC names

2- Hydroxy propanoic acid

2-HYDROXY-PROPANOIC ACID

2-hydroxy-propanoic acid

2-Hydroxypropanoic Acid

2-Hydroxypropanoic acid

2-hydroxypropanoic acid

2-Hydroxypropionic acid

2-hydroxypropionic acid

D-LACTIC ACID

DL-Lactic Acid

dl-lactic acid

LACTIC ACID

Lactic Acid

Lactic acid

lactic acid

Lactic acid

lactic acid

Milchsäure

Propanoic acid, 2-hydroxy-

Propanoic acid,2-hydroxy-

Tejsav

Lactic Acid Derivatives as Food AdditivesLactic acid is surely important in the food industry. 

On the other hand, severaldifferent additives are chemically derived from lactic acid

actic acid (chemically, alpha or 2-Hydroxypropionic acid) takes roles in metabolic processes in the body; in red blood and in skeletal muscle tissues as a product of glucose and glycogen metabolism. 

Lactic acid is an "alpha hydroxy acid: which has a hydroxyl group on the carbon atom next to the acid group. 

If the hydroxy group is on the second carbon next to the acid group, it is called beta-hydroxy acid. 

Lactic acid is converted in vivo to pyruvic acid (an alpha keto acid) which occurs as an intermediate product in carbohydrate and protein metabolism in the body. 

Lactic acid occurs as two optical isomers since the central carbon atom is bound to four different groups; a dextro and a levo form ( or an inactive racemic mixture of the two); only the levo form takes part in animal metabolism. Lactic acid is present  in sour milk and dairy products such as cheese, yogurt, and  koumiss, leban, wines.  

Lactic acid causes tooth decay since lactic acid bacteria operates in the mouth. 

Although it can be prepared by chemical synthesis, production of lactic acid by fermentation of glucose and other sugar substances in the presence of alkaline such as lime or calcium carbonate is a less expensive method. 

The six-carbon glucose molecule is broken down to two molecules of the three-carbon compounds (lactic acid), during this anaerobic condition. 

Synthetic lactic acid is used commercially in tanning leather and dyeing wool; as a flavouring agent and preservative in food processing and carbonated beverages; and as a raw material in making plastics, solvents, inks, and lacquers; as a catalyst in numerous chemical processes. 

Lactic Acid is available as aqueous solutions of various concentrations, usually 22 - 85 percent (pure lactic acid is a colourless, crystalline substance.) 

Some examples of lactates (salts or esters of lactic acid) are:

Ammonium Lactate (NH4C3H5O3, CAS RN: 515-98-0): clear to yellow, syrupy liquid used in in electroplating, in finishing leather and as humectant for food, pharmaceutical, and cosmetics.

Butyl Lactate (CH3CHOHCOOC4H9, CAS RN:138-22-7): a clear liquid: nontoxic, miscible with many solvents; used as a solvent for varnish, lacquers, resins and gums, used in making paints, inks, dry cleaning fluid, flavoring and as a chemical intermediate.

Calcium Lactate Pentahydrate [Ca(C3H5O3)2·5H2O, CAS RN: 814-80-2] : white crystals; soluble in water; used as a calcium source; administered orally in the treatment of calcium deficiency; as a blood coagulant.

Ethyl Lactate   (CH3CHOHCOOC2H5, CAS RN: 97-64-3): clear liquid with mild odur; boiling point 154 C; miscible with alcohols, ketones, esters, and hydrocarbons as well as with water; used in pharmaceutical preparations, feed additive, as a flavoring ( odor description: sweet butter, coconut, fruity, creamy dairy, butterscotch) and as a solvent for cellulose compounds such as nitrocellulose, cellulose acetate, and cellulose ethers.

Magnesium Lactate Trihydrate [Mg(C3H5O3)2·3H2O, CAS RN: 18917-93-6 ]: white crystals with bitter taste; soluble in water, slightly soluble in alcohol; used in medicine and as an electrolyte replenisher.

Manganese Lactate Trihydrate [Mn(C3H5O3)2·3H2O]: pale red crystals; insoluble in water and alcohol; used in medicine.

Mercuric Lactate [Hg(C3H5O3)2]: poisonous white powder that decomposes when heated; soluble in water; used in medicine.

Methyl Lactate (CH3CHCHCOOCH3): clear liquid with mild odur; boiling point 145 C; miscible with alcohols, ketones, esters, and hydrocarbons as well as with water; used in pharmaceutical preparations, feed additive, as a flavoring and as a solvent for cellulose compounds such as nitrocellulose, cellulose acetate, and cellulose ethers.

Sodium Lactate (CH3CHOHCOONa, CAS RN: 72-17-3) clear to yellow, hygroscopic syrupy liquid; soluble in water; melting point 17 C; used in medicine, in antifreeze, and hygroscopic agent and as a corrosion inhibitor.

Zinc Lactate (Zn(C3H5O3)2·2H2O, CAS RN: 16039-53-5): white crystals; used as an additive in toothpaste and food; preparation of drugs.

This Brief explores the importance of lactic acid and fermentation in the modern food industry. 

Although it is usually associated with milk and dairy products, lactic acid can also be found in many other fermented food products, including confectionery products, jams, frozen desserts, and pickled vegetables. 

In this work, the authors explain how lactic acid is produced from lactose by Lactobacillus and Streptococcus cultures, and they also emphasise its important role as pH regulator and preservative, helping to the inhibition of microbial growth in fermented foods. 

The Brief discusses a wide range of lactic acid’s applications as a natural additive, curing or gelling agent, flavour, food carrier, solvent, and discoloration inhibitor, among others. 

The most important category of lactic acid derivatives with possible foodapplications is certainly the group of ‘lactic and fatty acid esters of glycerol’,according to the GSFA. This group of fatty esters may be used in many foodproductions with three main purposes (Codex Alimentarius Commission 1995):

(a) Emulsification(b) Sequestration(c) Stabilisation.

The use of lactic esters as emulsifying and surface active agents is well known.Mono- and diglycerides esterified with lactic acid are powerful emulsifiers. 

A goodexample can be stearyl-2-lactylate, obtained from stearic acid and lactic acid inalkaline solution (Belitz et al. 2009). 

Obtained lactylates are mainly represented bycalcium or sodium stearyl-2-lactylate, depending on the used alkaline agent (cal-cium or sodium hydroxide).

Because of the chemical relationship with lactic acid, these compounds are recommended with these objectives in some of food categories already shown forlactic acid, including pasteurised cream (plain); sterilised creams; fresh pastas,noodles and similar foods; salt substitutes Interestingly, a maximum limit of 5000 gper kg is recommended when speaking of the category 13.2 ‘complementary foodsfor infants and young children’; a different and non-GMP limited values have beendecided for lactic acid also in this ambit. 

All remaining food categories do not showsimilar limitations (Codex Alimentarius Commission 1995).

Lactic acid bacteria (LAB) are heterogenous group of bacteria which plays a significant role in a variety of fermentation processes. 

They ferment food carbohydrates and produce lactic acid as the main product of fermentation. In addition, degradation of proteins and lipids and production of various alcohols, aldehydes, acids, esters and sulphur compounds contribute to the specific flavour development in different fermented food products.

The main application of LAB is as starter cultures, with an enormous variety of fermented dairy (ie. cheese, yoghurt, fermented milks), meat, fish, fruit, vegetable and cereal products. Besides, they contribute to the flavour, texture and nutritional value of the fermented foods, and thus they are used as adjunct cultures. 

Acceleration of cheese maturation, enhancement of yoghurt texture with the production of exo polysaccharides and control of secondary fermentations in the production of wine are some examples. The production of bacteriocins and antifungal compounds has lead to the application of bio-protective cultures in certain foods. 

Moreover, the well-documented health-promoting properties of certain LAB have lead to the addition of selected strains, in combination with bifidobacteria, as probiotic cultures with various applications in food industry.

Keywords: lactic acid bacteria, applications, fermented foods

Introduction

Lactic acid bacteria (LAB) play an important role in food, agricultural, and clinical applications. 

The general description of the bacteria included in the group is gram-positive, nonsporing, nonrespiring cocci or rods, which produce lactic acid as the major end product during the fermentation of carbohydrates.

The common agreement is that there is a core group consisting of four genera; Lactobacillus, Leuconostoc, Pediococcus and Streptococcus. 

Recent taxonomic revisions have proposed several new genera and the remaining group now comprises the following: Aerococcus, Alloiococcus, Carnobacterium, Dolosigranulum, Enterococcus, Globicatella, Lactococcus, Oenococcus, Tetragenococcus, Vagococcus, and Weissella.

Their importance is associated mainly with their safe metabolic activity while growing in foods utilising available sugar for the production of organic acids and other metabolites. Their common occurrence in foods along with their long-lived uses contributes to their natural acceptance as GRAS (Generally Recognised as Safe) for human consumption.3 The EFSA’s ‘Panel on Biological Hazards (BIOHAZ)’ has concluded that for the fermenting bacteria associated with food, whether resistant to antibiotics or not - with the possible exception of enterococci - there is no evidence for any clinical problem.4 However, they can act as a reservoir for transferable resistance genes. Strains with genes transferable in such a way could inter the food chain and increase the probability of a transfer to food associated intestinal pathogenic organisms.

The three main pathways which are involved in the manufacture and development of flavour in fermented food products are as follows:

1) glycolysis (fermentation of sugars)

2) lipolysis (degradation of fat) and 

3) proteolysis (degradation of proteins)

1,5−9 Lactate is the main product generated from the metabolism of carbohydrates and a fraction of the intermediate pyruvate can alternatively be converted to diacetyl, acetoin, acetaldehyde or acetic acid (some of which can be important for typical yogurt flavours). 

The contribution of LAB to lipolysis is relatively little, but proteolysis is the key biochemical pathway for the development of flavour in fermented foods.

Degradation of such components can be further converted to various alcohols, aldehydes, acids, esters and sulphur compounds for specific flavour development in fermented food products.

The genetics of the LAB have been reviewed12−18 and complete genome sequences of a great number of LAB have been published19 since 2001, when the first genome of LAB (Lactococcus lactis ssp. lactis IL1403) was sequenced and published.

Applications of LAB

Starter cultures for fermented foods

Fermented foods are produced through fermentation of certain sugars by LAB and the origins of them are lost in antiquity. 

The most commonly LAB used as starter cultures in food fermentations are shown in Table 1. It is well-known that the greatest proportion of them belong to the category of dairy products, namely cheese, yoghurt, fermented milks, while fermented meat products, fish products, pickled vegetables and olives and a great variety of cereal products are manufactured, nowadays, using starter cultures. These products, were produced in the past through back slopping and the resulting product characteristics depended on the best-adapted strains dominance, whereas, the earliest productions of them were based on the spontaneous fermentation, resulting from the development of the microflora naturally present in the raw material and its environment. Today, the majority of fermented foods are manufactured with the addition of selected, well defined, starter cultures with well characterized traits, specific for each individual product. For a detailed classification of starter cultures see.21−23

Adjunct cultures

Secondary cultures, or adjunct cultures or adjuncts, are defined as any cultures that are deliberately added at some point of the manufacture of fermented foods, but whose primary role is not acid production. 

Adjunct cultures are used in cheese manufacture to balance some of the biodiversity removed by pasteurisation, improved hygiene and the addition of defined-strain starter culture.

These are mainly non-starter LAB which have a significant impact on flavour and accelerate the maturation process.

Extracellular polysaccharides (EPSs) are produced by a variety of bacteria and are present as capsular polysaccharides bound to the cell surface, or are released into the growth medium.

These polymers play a major role in the production of yogurt, cheese, fermented cream and milk-based desserts where they contribute to texture, mouth-feel, taste perception and stability of the final products. 

In addition, it has been suggested that these EPSs or fermented milks containing these EPSs are active as prebiotics, cholesterol-lowering and immunomodulants. 

EPS-producing strains of Streptococcus thermophilus and Lactobacillus delbreuckii ssp. bulgaricus have been shown to enhance the texture and viscosity of yogurt and to reduce syneresis.

For the production of wine, LAB are involved in the malolactic fermentation, that is a secondary fermentation, which involves the conversion of L-malate to L-lactate and CO2 via malate decarboxylase, also known as the malolactic enzyme, resulting in a reduction of wine acidity, providing microbiological stabilization and modifications of wine aroma.

Bio-protective cultures

Certain LAB have been found to produce bacteriocins, namely, polypeptides synthesized ribosomally by bacteria that can have a bacteriocidal or bacteriostatic effect on other bacteria.

In general, bacteriocins lead to cell death by inhibiting cell wall biosynthesis or by disrupting the membrane through pore formation.

Bacteriocins are therefore important in food fermentations where they can prevent food spoilage or the inhibition of food pathogens. The best known bacteriocin is nisin, which has gained widespread application in the food industry and is used as a food additive in at least 50 countries, particularly in processed cheese, dairy products and canned foods.

Examples of useful bacteriocins produced by LAB are lacticin 314738−41 from lactococci, macedovicin from Streptococcus macedonicus ACA-DC 198,42,43 reuterin from Lactobacillus reuteri, sakacin M from Lactobacillus sake 14845 curvacin A, curvaticin L442 and lactocin AL705 from Lactobacillus curvatus LTH1174,46 pediocin PA-1/AcH from Pediococcus acidilactici,47 plantaricins (A, EF and JK) from Lactobacillus plantarum.

The above bacteriocins have proved effective in many food systems for the control of food spoilage or pathogenic bacteria.

Antifungal activities of LAB have been reported.48−50 In addition; LAB strains also have the ability to reduce fungal mycotoxins, either by producing anti-mycotoxinogenic metabolites, or by absorbing them.50

For LAB to be used as bio-protective starter cultures, they must possess a range of physical and biochemical characteristics, and most importantly, the ability to achieve growth and sufficient production of antimicrobial metabolites, which must be demonstrated in the specific food environment.

Probiotic culture

LAB are considered as a major group of probiotic bacteria; probiotic has been defined by Fuller as "a live microbial feed supplement which beneficially affects the host animal by improving its intestinal microbial balance". 

Salminen et al.54 proposed that probiotics are microbial cell preparations or components of microbial cells that have a beneficial effect on the health and well-being of the host. 

Commercial cultures used in food applications include mainly strains of Lactobacillus spp., Bifidobacterium spp. and Propionibacterium spp. Lactobacillus acidophilus, Lactobacillus casei, Lb. reuteri, Lactobacillus rhamnosus and Lb. plantarum are the most used LAB in functional foods containing probiotics.

Argentinean Fresco cheese, Cheddar and Gouda are some examples of applications of probiotic LAB, in combination with bifidobacteria, in cheeses.

The health-promoting effects of LAB are shown in Table 2. 

Apparently, these effects are species and strain specific, and the big challenge is the use of probiotic cultures composed of multiple species.

In addition, LAB, as part of gut microbiota ferment various substrates such as biogenic amines and allergenic compounds into short-chain fatty acids and other organic acids and gases.

In recent years, the genomes of several probiotic species have been sequenced, thus paving the way to the application of ‘omics’ technologies to the investigation of probiotic activities.

Moreover, although recombinant probiotics have been constructed, the industrial application of genetically engineered bacteria is still hampered by legal issues and by a rather negative general public opinion in the food sector.

Product

Genera of LAB1

Reference

Dairy products

Cheese (Mesophilic starter)

Lc. lactis ssp. lactis

22

Lc. lactis ssp. cremoris

Lc. lactis ssp. lactis var. diacetylactis

Leuc. mesenteroides ssp. cremoris

Cheese (Thermophilic starter)

S. thermoplillus

22

Lb. delbrueckii ssp. bulgaricus

Lb. helveticus

Lb. delbrueckii ssp. lactis

Cheese (Mixed starter)

Lc. lactis ssp. lactis

22

Lc. lactis ssp. cremoris

S. thermoplillus

Yogurt

Lb. delbrueckii ssp. bulgaricus,

S. thermophilus

22

Fermented milks

Lb. delbrueckii ssp. bulgaricus, S. thermophilus Lb. casei,

Lb. acidophilus, Lb. rhamnosus, Lb. johnsonii

22

Yakult

Lb. casei ssp. casei

22

Acidophilus milk

Lb. acidophilus

22

Butter and buttermilk

Lc. lactis ssp. lactis, Lc. lactis ssp. lactis var. diacetylactis,

 Lc. lactis ssp. cremoris, Leuc. menesteroides ssp. cremoris

22

Kefir

Lb. kefir, Lb. kefiranofacies, Lb. brevis, Lb. plantarum,

Lb. paracasei spp. paracasei, Lc. lactis spp. lactis,

Leuc. mesenteroides

62

Trahanas

Lc. lactis ssp. lactis, Lc. lactis ssp. lactis var. diacetylactis, Leuc. menesteroides ssp. cremoris, Lb. delbrueckii ssp. lactis, Lb. casei,

Lb. delbrueckii ssp. bulgaricus and Lb. Acidophilus

63

Fermented meat products

Dry sausages

Lb. sakei, Lb. curvatus, Lb. plantarum, Lb. pentosus, Lb. casei,

P. pentosaceous, P. acidilactici

64,65

Salami Milano

Lb. sakei, Lb. plantarum

66

Salame Piacentino

Lb. acidophilus, Lb. helveticus, Lb. sakei, Lb. antri, Lb. oris, Lb. vaginalis, Lb. brevis, Lb. panis, Lb. versmoldensis, Lb. zeae, Lb. curvatus, Lb. paralimentarius, Lb. frumenti, Lb. plantarum, Lb. graminis, Lb. reuteri

67

Greek dry fermented sausages

 

Synonyms:

lactic acid; 2-hydroxypropanoic acid; DL-Lactic acid; 50-21-5; 2-hydroxypropionic acid; Polylactic acid; Milk acid; lactate; Ethylidenelactic acid; Lactovagan; Tonsillosan; Racemic lactic acid; Propanoic acid, 2-hydroxy-; Ordinary lactic acid; Milchsaeure; Acidum lacticum; Kyselina mlecna; DL-Milchsaeure; Lactic acid USP; 1-Hydroxyethanecarboxylic acid; Aethylidenmilchsaeure; alpha-Hydroxypropionic acid; Lactic acid (natural); 26100-51-6; FEMA No. 2611; Kyselina 2-hydroxypropanova; Milchsaure [German]; Propionic acid, 2-hydroxy-; (RS)-2-Hydroxypropionsaeure; CCRIS 2951; HSDB 800; (+-)-2-Hydroxypropanoic acid; 598-82-3; FEMA Number 2611; Kyselina mlecna [Czech]; Propanoic acid, hydroxy-; SY-83; DL- lactic acid; Propel; NSC 367919; AI3-03130; Purac FCC 80; Purac FCC 88; Kyselina 2-hydroxypropanova [Czech]; EINECS 200-018-0; EINECS 209-954-4; MFCD00004520; EPA Pesticide Chemical Code 128929; BRN 5238667; (R)-2-Hydroxy-propionic acid;H-D-Lac-OH; CHEBI:78320; Poly(lactic acid); C3H6O3; NSC-367919; NCGC00090972-01; 2-hydroxy-propionic acid; DL-Lactic acid, 90%; E 270; DSSTox_CID_3192; (+/-)-Lactic acid; alpha-Hydroxypropanoic acid; C01432; DSSTox_RID_76915; DSSTox_GSID_23192; Lacticacid; Milchsaure; Polactide; Lacticum acidum; D(-)-lactic acid; Cheongin samrakhan; UNII-3B8D35Y7S4; CAS-50-21-5; Cheongin Haewoohwan; Cheongin Haejanghwan; Lactic acid [JAN]; Lactic acid [USP:JAN]; lactasol; Propanoic acid, 2-hydroxy-, homopolymer; 1-Hydroxyethane 1-carboxylic acid; Biolac; Whey; 2-Hydroxy-2-methylacetic acid; Cheese whey; Lactide Polymer; Milk serum; MFCD00064266; Chem-Cast; Whey, cheese; L- Lactic acid; DL-Polylactic acid; Lactate (TN); 3B8D35Y7S4; 2-Hydroxypropionicacid; 4b5w; Lactic acid, tech grade; Propanoic acid, (+-); DL-Lactic Acid, Racemic; HIPURE 88; (.+/-.)-Lactic acid; EC 200-018-0; Lactic acid (7CI,8CI); ACMC-1B0N9; Lactic acid (JP17/USP); Lactic acid, 85%, FCC; Lactic Acid, Racemic, USP; NCIOpen2_000884; L-( pound<<)-Lactic acid; .alpha.-Hydroxypropanoic acid; .alpha.-Hydroxypropionic acid; KSC269O0T; (RS)-2-hydroxypropanoic acid; Lactic Acid (Fragrance Grade); INS NO.270; L-(+)-Lactic acid, 98%; CC(O)C([O])=O; CHEMBL1200559; DTXSID7023192; Lactic acid, natural, >=85%; (+/-)-2-hydroxypropanoic acid; BDBM23233; CTK1G9709; HSDB 8244; Lactic Acid, 85 Percent, FCC; DL-Lactic acid, ~90% (T); INS-270; DL-Lactic acid, AR, >=88%; DL-Lactic acid, LR, >=88%; L-(+)-Lactic Acid, High Purity; Lactic Acid, 10 Percent Solution; KS-00000WI6; EINECS 295-890-2; Propanoic acid, 2-hydroxy- (9CI); Tox21_111049; Tox21_202455; Tox21_303616; ANW-43668; BBL027466; NSC367919; SBB065762; STL282744; AKOS000118855; AKOS017278364; Tox21_111049_1; AM87208; DB04398; LS-2145; MCULE-5387110670; VC30148; DL-Lactic acid, 85 % (w/w), syrup; Propanoic acid,2-hydroxy-,(.+/-.)-; NCGC00090972-02; NCGC00090972-03; NCGC00257515-01; NCGC00260004-01; 163894-00-6; AK164446; I487; Lactic Acid, 85 Percent, Reagent, ACS; SC-18578; SC-86055; DB-071134; LS-180647; FT-0627927; FT-0696525; FT-0774042; L0226; Lactic acid solution, ACS reagent, >=85%; Lactic acid solution, USP, 88.0-92.0%; Lactic acid solution, p.a., 84.5-85.5%; Lactic acid, meets USP testing specifications; D00111; DL-Lactic acid, SAJ first grade, 85.0-92.0%; Propanoic acid, 2-hydroxy-, (+-)-, homopolymer; Q161249; DL-Lactic acid, JIS special grade, 85.0-92.0%; Lactic acid solution, Vetec(TM) reagent grade, 85%; F2191-0200; BC10F553-5D5D-4388-BB74-378ED4E24908; Lactic acid, United States Pharmacopeia (USP) Reference Standard; ALPHA/BETA HYDROXY ACIDS (LACTIC ACID) (ALPHA/BETA HYDROXY ACIDS); Lactic acid, Pharmaceutical Secondary Standard; Certified Reference Material

EN

Lactic Acid IUPAC Name 2-hydroxypropanoic acid

Lactic Acid InChI 1S/C3H6O3/c1-2(4)3(5)6/h2,4H,1H3,(H,5,6)

Lactic Acid InChI Key JVTAAEKCZFNVCJ-UHFFFAOYSA-N

Lactic Acid Canonical SMILES CC(C(=O)O)O

Lactic Acid Molecular Formula C3H6O3

Lactic Acid CAS 50-21-5,598-82-3,26100-51-6,92129-90-3,31587-11-8

Lactic Acid Deprecated CAS 152-36-3, 598-82-3, 1334714-39-4

Lactic Acid European Community (EC) Number 200-018-0

Lactic Acid ICSC Number 0501

Lactic Acid NSC Number 367919

Lactic Acid RTECS Number OD2800000

Lactic Acid UN Number 3265

Lactic Acid JECFA Number 930

Lactic Acid FEMA Number 2611

Lactic Acid DSSTox Substance ID DTXSID7023192

Lactic Acid Physical Description Colourless or yellowish, nearly odourless, syrupy liquid to solid

Lactic Acid Color/Form Crystals (melt at 16.8 °C)

Lactic Acid Odor Odorless

Lactic Acid Taste Mild acid taste and does not overpower weaker aromatic flavors

Lactic Acid Boiling Point 122 °C at 1.50E+01 mm Hg

Lactic Acid Melting Point 16.8 °C

Lactic Acid Flash Point 113 °C (235 °F) - closed cup

Lactic Acid Solubility 1000000 mg/L

Lactic Acid Density 1.2 at 68 °F

Lactic Acid Vapor Pressure 0.08 mmHg

Lactic Acid LogP -0.72

Lactic Acid Stability/Shelf Life Stable under recommended storage conditions.

Lactic Acid Decomposition When heated to decompositionit emits acrid smoke and irritating fumes.

Lactic Acid Viscosity Viscosities of aqueous lactic acid at 25 °C: 1.042 mPa s (6.29 wt%), 1.752 mPa s (25.02 wt%), 4.68 mPa s (54.94 wt%), 36.9 mPa s (88.60 wt%)

Lactic Acid Corrosivity Caustic in concentrated solutions

Lactic Acid Heat of Combustion 3615 cal/kg

Lactic Acid pH The pH of a 10 wt% aqueous solution of lactic acid is 1.75

Lactic Acid Refractive Index Index of refraction = 1.4392 at 20 °C

Lactic Acid pKa 3.86 (at 20 °C)

Lactic Acid Dissociation Constants pKa = 3.86 at 20 °C

Lactic Acid Collision Cross Section 151.9 Ų [M-H]-

Lactic Acid Molecular Weight 90.08 g/mol

Lactic Acid XLogP3 -0.7

Lactic Acid Hydrogen Bond Donor Count 2

Lactic Acid Hydrogen Bond Acceptor Count 3

Lactic Acid Rotatable Bond Count 1

Lactic Acid Exact Mass 90.031694 g/mol C

Lactic Acid Monoisotopic Mass 90.031694 g/mol

Lactic Acid Topological Polar Surface Area 57.5 Ų

Lactic Acid Heavy Atom Count 6

Lactic Acid Formal Charge 0

Lactic Acid Complexity 59.1

Lactic Acid Isotope Atom Count 0

Lactic Acid Defined Atom Stereocenter Count 0

Lactic Acid Undefined Atom Stereocenter Count 1

Lactic Acid Defined Bond Stereocenter Count 0

Lactic Acid Undefined Bond Stereocenter Count 0

Lactic Acid Covalently-Bonded Unit Count 1

Lactic Acid Compound Is Canonicalized Yes

Lactic Acid, DL- is the racemic isomer of Lactic Acid, the biologically active isoform in humans. Lactic Acid or lactate is produced during fermentation from pyruvate by lactate dehydrogenase. This reaction, in addition to producing Lactic Acid, also produces nicotinamide adenine dinucleotide (NAD) that is then used in glycolysis to produce energy source adenosine triphosphate (ATP).Lactic Acid appears as a colorless to yellow odorless syrupy liquid. Corrosive to metals and tissue. Used to make cultured dairy products, as a food preservative, and to make chemicals.A normal intermediate in the fermentation (oxidation, metabolism) of sugar. The concentrated form is used internally to prevent gastrointestinal fermentation. (From Stedman, 26th ed) Sodium lactate is the sodium salt of Lactic Acid, and has a mild saline taste. It is produced by fermentation of a sugar source, such as corn or beets, and then, by neutralizing the resulting Lactic Acid to create a compound having the formula NaC3H5O3. Lactic Acid was one of active ingredients in Phexxi, a non-hormonal contraceptive agent that was approved by the FDA on May 2020.Lactic Acid appears as a colorless to yellow odorless syrupy liquid. Corrosive to metals and tissue. Used to make cultured dairy products, as a food preservative, and to make chemicals.Consists of a mixture of Lactic Acid (C3H6O3) and Lactic Acid lactate (C6H10O5). It is obtained by the lactic fermentation of sugars or is prepared synthetically.; Lactic Acid is hygroscopic and when concentrated by boiling, it condenses to form Lactic Acid lactate, which on dilution and heating hydrolyses to Lactic Acid.Lactic Acid produces a metabolic alkalinizing effect.Lactic Acid, DL- is the racemic isomer of Lactic Acid, the biologically active isoform in humans. Lactic Acid or lactate is produced during fermentation from pyruvate by lactate dehydrogenase. This reaction, in addition to producing Lactic Acid, also produces nicotinamide adenine dinucleotide (NAD) that is then used in glycolysis to produce energy source adenosine triphosphate (ATP).Lactic Acidosis is associated with both inherited and acquired metabolic diseases. Lactic Acid metabolism in the presence of altered gluconeogenesis, anaerobic glycolysis, and acid-base balance is a major factor in many disorders. Lactic Acid can be formed only from pyruvic acid; therefore, disorders that increase pyruvate concentration, enhance Lactic Acid formation, or reduce Lactic Acid degradation cause Lactic Acidosis. Inborn metabolic errors that are accompanied by derangement of metabolic pathways of glucose, pyruvate, amino acids, and organic acids as well as toxic and systemic conditions that promote tissue hypoxia or mitochondrial injury result in Lactic Acidosis. In the presence of acquired disorders, treatment is directed initially toward modification or cure of the primary condition and then toward eliminating acidosis and other metabolic complications. Specific therapy is available for some inborn errors of metabolism.Lactic Acid diffuses through muscle tissue and is transported to the liver in the bloodstream. In the liver, it is converted to glucose by gluconeogenesis. Lactic Acid can also be further catabolized in the Lactic Acid cycle (also known as the Cori cycle).A group of five male Fischer 344 rats was given Lactic Acid at 390 mg/200 mg body wt (30 times greater than that normally found in the rat stomach ... with 10 uCi of L-[U-14C]Lactic Acid and 10 uCi of D-[U-14C]Lactic Acid by stomach tube during a 1-hr period. A control group was given the same volume of water, in place of the unlabeled Lactic Acid, and radioactive Lactic Acid in the same manner. The animals were killed after 6 hr, blood samples were taken, and the liver, kidneys, brain, and gastrointestinal tract were removed. Radioactivity was measured, and the remaining tissues were examined grossly and microscopically. ... Six hours after dosing, the amount of the isotope that had been converted to carbon dioxide was 61.3 and 42.4% for the control and test animals, respectively. In the controls, Lactic Acid was rapidly metabolized into carbon dioxide within 3 hr after administration. Lactic Acid is a yellow to colorless crystal or liquid. The pure form is odorless. Other forms have a weak, unpleasant odor. Lactic Acid has an acrid taste. It mixes easily with water. Lactic Acid is produced in most living organisms and is a component in blood and transfers into the body, i.e. muscles. Lactic Acid is produced naturally in the body with exercise. It is found in apples and other fruits, molasses, sour milk, wines, beer and plants. Lactic Acid is a breakdown product of some chemicals present in the air reacting with light. USE: Lactic Acid is an important commercial chemical used to make some plasticizers, adhesives, pharmaceuticals and salts. It is a food additive. Lactic Acid is used in the leather tanning industry and as a solvent. It is an ingredient in many household cleaning products and personal care products. EXPOSURE: Workers who use Lactic Acid may breathe in mists or have direct skin contact. The general population may be further exposed by consumption of food, especially fermented foods like buttermilk, sourdoughs, beer and wine. If Lactic Acid is released to the environment, it will be broken down in air. It is not expected to be broken down by sunlight. It will not volatilize from moist soil and water surfaces. It is expected to move easily through soil. It will be broken down by microorganisms, and is not expected to build up in fish. RISK: Eye, skin, nose, throat, and lung irritation may occur following exposure to Lactic Acid. Stomach ulcers have been observed from ingestion of high amounts of Lactic Acid. Death was reported from ingestion of a very high dose of Lactic Acid.actic acid is produced on an industrial scale by fermentation or a synthetic method. ... The fermentation process requires carbohydrates, nutrients, and a microorganism to produce Lactic Acid via fermentation. The carbohydrates used in fermentation consist predominantly of hexoses or compounds which can be easily split into hexoses, e.g., glucose, corn syrups, molasses, sugar beet juice, whey, as well as rice, wheat, corn, and potato starches. ... The nutrients required by the microorganisms include soluble peptides and amino acids, phosphates and ammonium salts, and vitamins. In many cases, the peptides and amino acids are a complex nitrogen source such as yeast extract paste, corn steep liquor, corn gluten meal, malt sprouts, soy peptone, and meat peptone. Only a minimal amount of these complex nitrogen sources are used in order to simplify purification of the Lactic Acid. During fermentation, the pH of the broth must be controlled between 5.0 and 6.5. Lime (calcium hydroxide), calcium carbonate, ammonium hydroxide, and sodium hydroxide are typically used to neutralize the Lactic Acid made in the broth to maintain constant pH. Thus, calcium lactate, ammonium lactate, or sodium lactate salts are formed in the fermentation broth. ... Lactic Acid yields are between 85 and 95% based on fermentable sugars. Typical fermentation byproducts, such as formic acid and acetic acid, are found in concentrations of less than 0.5 wt%. "Homofermentive" bacterial strains are typically used as they produce the least amount of byproducts. ... After fermentation, the Lactic Acid broth needs to be purified for its intended use.Lactic Acid can be made by fermentation of sugars obtained from renewable resources as such sugarcane. Therefore, PLA is an eco-friendly product with better features for use in the human body (nontoxicity). Lactic Acid polymers can be synthesized by different processes so as to obtain products with an ample variety of chemical and mechanical properties.Lactic Acid (2-hydroxypropanoic acid) is exempted from the requirement of a tolerance when used as a plant growth regulator in or on all raw agricultural commodities.Residues of Lactic Acid are exempted from the requirement of a tolerance when used in accordance with good agricultural practice as inert (or occasionally active) ingredients in pesticide formulations applied to growing crops or to raw agricultural commodities after harvest. Use: solvent.Residues of Lactic Acid are exempted from the requirement of a tolerance when used in accordance with good agricultural practice as inert (or occasionally active) ingredients in pesticide formulations applied to animals. Use: solvent.Lactic Acid is an organic acid. It has a molecular formula CH3CH(OH)COOH. It is white in the solid state and it is miscible with water.[2] When in the dissolved state, it forms a colorless solution. Production includes both artificial synthesis as well as natural sources. Lactic Acid is an alpha-hydroxy acid (AHA) due to the presence of a hydroxyl group adjacent to the carboxyl group. It is used as a synthetic intermediate in many organic synthesis industries and in various biochemical industries. The conjugate base of Lactic Acid is called lactate.Lactic Acid is chiral, consisting of two enantiomers. One is known as l-(+)-Lactic Acid or (S)-Lactic Acid and the other, its mirror image, is d-(−)-Lactic Acid or (R)-Lactic Acid. A mixture of the two in equal amounts is called dl-Lactic Acid, or racemic Lactic Acid. Lactic Acid is hygroscopic. dl-Lactic Acid is miscible with water and with ethanol above its melting point, which is around 16, 17 or 18 °C. d-Lactic Acid and l-Lactic Acid have a higher melting point. Lactic Acid produced by fermentation of milk is often racemic, although certain species of bacteria produce solely (R)-Lactic Acid. On the other hand, Lactic Acid produced by anaerobic respiration in animal muscles has the (S) configuration and is sometimes called "sarcolactic" acid, from the Greek "sarx" for flesh.In industry, Lactic Acid fermentation is performed by Lactic Acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to Lactic Acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries.[12][13][14][15] In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.Swedish chemist Carl Wilhelm Scheele was the first person to isolate Lactic Acid in 1780 from sour milk.[16] The name reflects the lact- combining form derived from the Latin word lac, which means milk. In 1808, Jöns Jacob Berzelius discovered that Lactic Acid (actually l-lactate) also is produced in muscles during exertion.[17] Its structure was established by Johannes Wislicenus in 1873.In 1856, the role of Lactobacillus in the synthesis of Lactic Acid was discovered by Louis Pasteur. This pathway was used commercially by the German pharmacy Boehringer Ingelheim in 1895.In 2006, global production of Lactic Acid reached 275,000 tonnes with an average annual growth of 10%.Lactic Acid is produced industrially by bacterial fermentation of carbohydrates, or by chemical synthesis from acetaldehyde.[19] In 2009, Lactic Acid was produced predominantly (70–90%)[20] by fermentation. Production of racemic Lactic Acid consisting of a 1:1 mixture of d and l stereoisomers, or of mixtures with up to 99.9% l-Lactic Acid, is possible by microbial fermentation. Industrial scale production of d-Lactic Acid by fermentation is possible, but much more challenging.As a starting material for industrial production of Lactic Acid, almost any carbohydrate source containing C5 and C6 sugars can be used. Pure sucrose, glucose from starch, raw sugar, and beet juice are frequently used.[21] Lactic Acid producing bacteria can be divided in two classes: homofermentative bacteria like Lactobacillus casei and Lactococcus lactis, producing two moles of lactate from one mole of glucose, and heterofermentative species producing one mole of lactate from one mole of glucose as well as carbon dioxide and acetic acid/ethanol.Lactic Acid is found primarily in sour milk products, such as koumiss, laban, yogurt, kefir, and some cottage cheeses. The casein in fermented milk is coagulated (curdled) by Lactic Acid. Lactic Acid is also responsible for the sour flavor of sourdough bread.In lists of nutritional information Lactic Acid might be included under the term "carbohydrate" (or "carbohydrate by difference") because this often includes everything other than water, protein, fat, ash, and ethanol.[40] If this is the case then the calculated food energy may use the standard 4 kilocalories (17 kJ) per gram that is often used for all carbohydrates. But in some cases Lactic Acid is ignored in the calculation.[41] The energy density of Lactic Acid is 362 kilocalories (1,510 kJ) per 100 g.[42]Some beers (sour beer) purposely contain Lactic Acid, one such type being Belgian lambics. Most commonly, this is produced naturally by various strains of bacteria. These bacteria ferment sugars into acids, unlike the yeast that ferment sugar into ethanol. After cooling the wort, yeast and bacteria are allowed to “fall” into the open fermenters. Brewers of more common beer styles would ensure that no such bacteria are allowed to enter the fermenter. Other sour styles of beer include Berliner weisse, Flanders red and American wild ale.[43][44]In winemaking, a bacterial process, natural or controlled, is often used to convert the naturally present malic acid to Lactic Acid, to reduce the sharpness and for other flavor-related reasons. This malolactic fermentation is undertaken by Lactic Acid bacteria.While not normally found in significant quantities in fruit, Lactic Acid is the primary organic acid in akebia fruit, making up 2.12% of the juice.[45]As a food additive it is approved for use in the EU,[46] USA[47] and Australia and New Zealand;[48] it is listed by its INS number 270 or as E number E270. Lactic Acid is used as a food preservative, curing agent, and flavoring agent.[49] It is an ingredient in processed foods and is used as a decontaminant during meat processing.[50] Lactic Acid is produced commercially by fermentation of carbohydrates such as glucose, sucrose, or lactose, or by chemical synthesis.[49] Carbohydrate sources include corn, beets, and cane sugar.

TR

Laktik Asit IUPAC Adı 2-hidroksipropanoik asit

Laktik Asit InChI 1S / C3H6O3 / c1-2 (4) 3 (5) 6 / h2,4H, 1H3, (H, 5,6)

Laktik Asit InChI Key JVTAAEKCZFNVCJ-UHFFFAOYSA-N

Laktik Asit Kanonik SMILES CC (C (= O) O) O

Laktik Asit Moleküler Formül C3H6O3

Laktik Asit CAS 50-21-5,598-82-3,26100-51-6,92129-90-3,31587-11-8

Laktik Asit Kullanımdan Kaldırıldı CAS 152-36-3, 598-82-3, 1334714-39-4

Laktik Asit Avrupa Topluluğu (EC) Sayı 200-018-0

Laktik Asit ICSC Numarası 0501

Laktik Asit NSC Numarası 367919

Laktik Asit RTECS Numarası OD2800000

Laktik Asit UN Numarası 3265

Laktik Asit JECFA Numarası 930

Laktik Asit FEMA Numarası 2611

Laktik Asit DSSTox Madde Kimliği DTXSID7023192

Laktik Asit Fiziksel Tanım Renksiz veya sarımsı, neredeyse kokusuz, şuruplu sıvıdan katıya

Laktik Asit Renk / Form Kristalleri (16.8 ° C'de eriyebilir)

Laktik Asit Koku Kokusuz

Laktik Asit Tadı Hafif asit tadıdır ve daha zayıf aromatik tatları etkisiz hale getirmez.

Laktik Asit Kaynama Noktası 122 ° C, 1.50E + 01 mm Hg

Laktik Asit Erime Noktası 16.8 ° C

Laktik Asit Parlama Noktası 113 ° C (235 ° F) - kapalı kap

Laktik Asit Çözünürlük 1000000 mg / L

Laktik Asit Yoğunluk 1.2, 68 ° F

Laktik Asit Buhar Basıncı 0.08 mmHg

Laktik Asit LogP -0.72

Laktik Asit Kararlılık / Raf Ömrü Önerilen depolama koşullarında kararlıdır.

Laktik Asit Ayrışma Ayrışmak için ısıtıldığında keskin duman ve tahriş edici dumanlar çıkarır.

Laktik Asit Viskozite Sulu laktik asidin 25 ° C'de viskozitesi: 1.042 mPa s (% 6.29), 1.752 mPa s (% 25.02), 4.68 mPa s (% 54.94), 36.9 mPa s (88.60 wt) %)

Laktik Asit Korozivite Konsantre çözeltilerde kostik

Laktik Asit Yanma Isısı 3615 cal / kg

Laktik Asit pH Ağırlıkça% 10 sulu laktik asit çözeltisinin pH'ı 1,75'tir.

Laktik Asit Kırılma İndeksi Kırılma İndeksi = 1.4392 20 ° C'de

Laktik Asit pKa 3.86 (20 ° C'de)

Laktik Asit Ayrışma Sabitleri pKa = 3,86 20 ° C'de

Laktik Asit Çarpışma Kesiti 151.9 Ų [M-H] -

Laktik Asit Moleküler Ağırlık 90.08 g / mol

Laktik Asit XLogP3 -0.7

Laktik Asit Hidrojen Bağı Donör Sayısı 2

Laktik Asit Hidrojen Bağı Alıcı Sayısı 3

Laktik Asit Dönebilen Bağ Sayısı 1

Laktik Asit Tam Kütle 90.031694 g / mol C

Laktik Asit Monoizotopik Kütle 90.031694 g / mol

Laktik Asit Topolojik Polar Yüzey Alanı 57.5 Ų

Laktik Asit Ağır Atom Sayısı 6

Laktik Asit Formal Şarj 0

Laktik Asit Kompleksitesi 59.1

Laktik Asit İzotop Atom Sayısı 0

Laktik Asit Tanımlı Atom Stereocenter Sayısı 0

Laktik Asit Tanımsız Atom Stereocenter Sayısı 1

Laktik Asit Tanımlı Bond Stereocenter Sayısı 0

Laktik Asit Tanımsız Bağ Stereocenter Sayısı 0

Laktik Asit Kovalent Bağlı Birim Sayısı 1

Laktik Asit Bileşiği Kanonikalize Edilmiştir Evet

Laktik Asit, DL-, insanlarda biyolojik olarak aktif izoform olan Laktik Asidin (Laktik Asit) rasemik izomeridir. Laktik Asit veya laktat, laktat dehidrojenaz ile piruvattan fermantasyon sırasında üretilir. Bu reaksiyon, Laktik Asit üretmenin yanı sıra, daha sonra glikolizde enerji kaynağı adenozin trifosfat (ATP) üretmek için kullanılan nikotinamid adenin dinükleotidi (NAD) üretir. Laktik Asit renksizden sarıya kadar görünür. kokusuz şuruplu sıvı. Metaller ve dokular için aşındırıcıdır. Kültürlü süt ürünleri yapmak, gıda koruyucu olarak ve kimyasallar yapmak için kullanılır.Şeker fermentasyonunda (oksidasyon, metabolizma) normal bir ara ürün. Konsantre form, gastrointestinal fermantasyonu önlemek için dahili olarak kullanılır. (Stedman'dan, 26. baskı) Sodyum laktat, Laktik Asit'in (Laktik Asit) sodyum tuzudur ve hafif tuzlu bir tada sahiptir. Mısır veya pancar gibi bir şeker kaynağının fermantasyonu ve ardından NaC3H5O3 formülüne sahip bir bileşik oluşturmak için elde edilen Laktik Asit nötralize edilerek üretilir. Laktik Asit, Mayıs 2020'de FDA tarafından onaylanan hormonal olmayan bir doğum kontrol ajanı olan Phexxi'deki aktif bileşenlerden biriydi. Laktik Asit renksiz ila sarı kokusuz şuruplu bir sıvı olarak görünür. Metaller ve dokular için aşındırıcıdır. Kültürlü süt ürünleri yapımında, gıda koruyucu olarak ve kimyasal yapımında kullanılır.Laktik Asit (C3H6O3) ve Laktik Asit laktat (C6H10O5) karışımından oluşur. Şekerlerin laktik fermantasyonu ile elde edilir veya sentetik olarak hazırlanır.etically .; Laktik Asit higroskopiktir ve kaynatılarak konsantre edildiğinde Laktik Asit hidrolizlerinin seyreltilmesi ve ısıtılması üzerine Laktik Asit laktatı oluşturmak üzere yoğunlaşır. Laktik Asit Laktik Asit, DL-, insanlarda biyolojik olarak aktif izoform olan Laktik Asidin (Laktik Asit) rasemik izomeridir. Laktik Asit veya laktat, laktat dehidrojenaz ile piruvattan fermantasyon sırasında üretilir. Bu reaksiyon, Laktik Asit üretmenin yanı sıra, daha sonra glikolizde enerji kaynağı adenozin trifosfat (ATP) üretmek için kullanılan nikotinamid adenin dinükleotidi (NAD) üretir. Laktik Asit osis, her ikisi ile de kalıtsal olarak ilişkilidir. ve edinilmiş metabolik hastalıklar. Değişmiş glukoneogenez, anaerobik glikoliz ve asit-baz dengesi varlığında Laktik Asit metabolizması birçok bozuklukta önemli bir faktördür. Laktik Asit sadece pirüvik asitten oluşturulabilir; bu nedenle piruvat konsantrasyonunu artıran, Laktik Asit oluşumunu artıran veya Laktik Asit yıkımını azaltan bozukluklar Laktik Asit osisine neden olur. Glikoz, piruvat, amino asitler ve organik asitlerin metabolik yollarının bozulmasının yanı sıra doku hipoksisini veya mitokondriyal hasarı teşvik eden toksik ve sistemik koşulların eşlik ettiği doğuştan gelen metabolik hatalar, Laktik Asit osis ile sonuçlanır. Edinilmiş bozuklukların varlığında, tedavi başlangıçta birincil durumun değiştirilmesine veya iyileştirilmesine ve daha sonra asidoz ve diğer metabolik komplikasyonların ortadan kaldırılmasına yöneliktir. Bazı doğuştan metabolizma hataları için özel terapi mevcuttur.Laktik Asit kas dokusunda yayılır ve kan dolaşımıyla karaciğere taşınır. Karaciğerde glukoneogenez ile glukoza dönüştürülür. Laktik Asit ayrıca Laktik Asit döngüsünde (Cori döngüsü olarak da bilinir) daha fazla katabolize edilebilir. 5 erkek Fischer 344 sıçanından oluşan bir gruba 390 mg / 200'de Laktik Asit verildi. mg vücut ağırlığı (normalde sıçan midesinde bulunandan 30 kat daha büyük ... 10 uCi L- [U-14C] Laktik Asit ve 10 uCi D- [U-14C] Laktik Asit (Laktik 1 saatlik süre boyunca mide tüpü ile bir kontrol grubuna etiketlenmemiş Laktik Asit yerine aynı hacimde su ve aynı şekilde radyoaktif Laktik Asit verildi. 6 saat sonra öldürüldü, kan örnekleri alındı ​​ve karaciğer, böbrekler, beyin ve gastrointestinal sistem çıkarıldı.Radyoaktivite ölçüldü ve kalan dokular kaba ve mikroskobik olarak incelendi. ... Dozlamadan altı saat sonra, miktarı karbondioksite dönüştürülen izotop, kontrol ve test hayvanları için sırasıyla% 61,3 ve% 42,4 idi. Kontroller, Laktik Asit uygulamadan 3 saat sonra hızla karbon dioksite metabolize edildi. Laktik Asit sarıdan renksiz bir kristal veya sıvıdır. Saf form kokusuzdur. Diğer formların zayıf, hoş olmayan bir kokusu vardır. Laktik Asit buruk bir tada sahiptir. Su ile kolayca karışır. Laktik Asit çoğu canlı organizmada üretilir ve kanda bir bileşendir ve vücuda yani kaslara aktarılır. Laktik Asit egzersizle vücutta doğal olarak üretilir. Elmada ve diğer meyvelerde, pekmezde, ekşi sütte, şaraplarda, birada ve bitkilerde bulunur. Laktik Asit, havada bulunan bazı kimyasalların ışıkla reaksiyona girmesinin bir parçalanma ürünüdür. KULLANIM: Laktik Asit, bazı plastikleştiriciler, yapıştırıcılar, farmasötikler ve tuzların yapımında kullanılan önemli bir ticari kimyasaldır. Gıda katkı maddesidir. Laktik Asit deri tabaklama sektöründe ve çözücü olarak kullanılmaktadır. Birçok ev temizlik ürününde ve kişisel bakım ürününde bir bileşendir. MARUZ KALMA: Laktik Asit kullanan işçiler sis içinde nefes alabilir veya doğrudan cilt teması olabilir. Genel popülasyon, özellikle ayran, ekşi hamurlar, bira ve şarap gibi fermente gıdalar olmak üzere gıda tüketimiyle daha fazla maruz kalabilir. Laktik Asit ortama salınırsa havada parçalanacaktır. Güneş ışığından parçalanması beklenmez. Nemli toprak ve su yüzeylerinden buharlaşmaz. Toprakta rahat hareket etmesi beklenir. Mikroorganizmalar tarafından parçalanır ve balıklarda birikmesi beklenmez. RİSK: Laktik Asite (Laktik Asit) maruziyetin ardından göz, cilt, burun, boğaz ve akciğerde tahriş meydana gelebilir. Yüksek miktarda Laktik Asit alımından mide ülserleri gözlemlenmiştir. Çok yüksek dozda Laktik Asit yutulması sonucu ölüm bildirilmiştir. Aktik asit endüstriyel ölçekte fermantasyon veya sentetik bir yöntemle üretilir. ... Fermantasyon işlemi karbonhidrat, besin vefermantasyon yoluyla Laktik Asit üreten bir mikroorganizma. Fermantasyonda kullanılan karbonhidratlar ağırlıklı olarak heksozlar veya kolaylıkla heksozlara, örneğin glikoz, mısır şurupları, melas, şeker pancarı suyu, peynir altı suyu ve ayrıca pirinç, buğday, mısır ve patates nişastalarına ayrılabilen bileşiklerden oluşur. ... Mikroorganizmaların ihtiyaç duyduğu besinler arasında çözünür peptidler ve amino asitler, fosfatlar ve amonyum tuzları ve vitaminler bulunur. Çoğu durumda, peptidler ve amino asitler, maya özütü ezmesi, mısır ekmeği likörü, mısır glüteni unu, malt filizi, soya peptonu ve et peptonu gibi karmaşık bir azot kaynağıdır. Laktik Asitin (Laktik Asit) saflaştırılmasını basitleştirmek için bu kompleks nitrojen kaynaklarının sadece minimum bir miktarı kullanılmaktadır. Fermantasyon sırasında, et suyunun pH'ı 5.0 ile 6.5 arasında kontrol edilmelidir. Kireç (kalsiyum hidroksit), kalsiyum karbonat, amonyum hidroksit ve sodyum hidroksit tipik olarak, sabit pH'ı korumak için çorbada yapılan Laktik Asiti (Laktik Asit) nötralize etmek için kullanılır. Bu nedenle fermentasyon et suyunda kalsiyum laktat, amonyum laktat veya sodyum laktat tuzları oluşur. ... Laktik Asit verimleri fermente olabilen şekerlere göre% 85 ile% 95 arasındadır. Formik asit ve asetik asit gibi tipik fermentasyon yan ürünleri, ağırlıkça% 0,5'ten daha az konsantrasyonlarda bulunur. "Homofermentif" bakteri türleri, en az miktarda yan ürün ürettikleri için tipik olarak kullanılır. ... Fermantasyondan sonra, Laktik Asit et suyunun amaçlanan kullanımı için saflaştırılması gerekir. Laktik Asit, şeker kamışı gibi yenilenebilir kaynaklardan elde edilen şekerlerin fermantasyonu ile yapılabilir. Bu nedenle PLA, insan vücudunda kullanım için daha iyi özelliklere sahip (zehirsizlik) çevre dostu bir üründür. Laktik Asit polimerleri, çok çeşitli kimyasal ve mekanik özelliklere sahip ürünler elde etmek için farklı işlemlerle sentezlenebilir.Laktik Asit (2-hidroksipropanoik asit), kullanıldıklarında tolerans gerekliliğinden muaftır. Tüm ham tarımsal ürünlerin içinde veya üzerinde bir bitki büyüme düzenleyicisi olarak. Laktik Asit kalıntıları, uygulanan pestisit formülasyonlarında inert (veya bazen aktif) bileşenler olarak iyi tarım uygulamasına uygun olarak kullanıldığında tolerans gerekliliğinden muaftır. mahsul yetiştirmek veya hasattan sonra ham tarımsal mallara. Kullanım: çözücü. Laktik Asit kalıntıları, hayvanlara uygulanan pestisit formülasyonlarında inert (veya bazen aktif) bileşenler olarak iyi tarım uygulamalarına uygun olarak kullanıldığında tolerans gerekliliğinden muaftır. Kullanım: çözücü, Laktik Asit organik bir asittir. CH3CH (OH) COOH moleküler formülüne sahiptir. Katı halde beyazdır ve su ile karışabilir. [2] Çözünmüş haldeyken renksiz bir çözelti oluşturur. Üretim hem yapay sentezi hem de doğal kaynakları içerir. Laktik Asit, karboksil grubuna bitişik bir hidroksil grubunun varlığından dolayı bir alfa-hidroksi asittir (AHA). Birçok organik sentez endüstrisinde ve çeşitli biyokimya endüstrilerinde sentetik bir ara ürün olarak kullanılır. Laktik Asit'in (Laktik Asit) eşlenik tabanı laktat olarak adlandırılır. Laktik Asit şiraldir ve iki enantiyomerden oluşur. Biri l - (+) - Laktik Asit veya (S) -Laktik Asit, diğeri ise ayna görüntüsü d - (-) - Laktik Asit veya ( R) -Laktik Asit. İkisinin eşit miktarlarda karışımına dl-Laktik Asit veya rasemik Laktik Asit denir. Laktik Asit higroskopiktir. dl-Laktik Asit 16, 17 veya 18 ° C civarında olan erime noktasının üzerinde su ve etanol ile karışabilir. d-Laktik Asit ve l-Laktik Asit daha yüksek erime noktasına sahiptir. Bazı bakteri türleri yalnızca (R) -Laktik Asit üretmesine rağmen, sütün fermantasyonu ile üretilen Laktik Asit genellikle rasemiktir. Öte yandan, hayvan kaslarında anaerobik solunumla üretilen Laktik Asit (S) konfigürasyonuna sahiptir ve bazen Yunan "sarx" ten "sarkolaktik" asit olarak adlandırılır. Endüstride Laktik Asit ) fermantasyon, glikoz, sukroz veya galaktoz gibi basit karbonhidratları Laktik Asite (Laktik Asit) dönüştüren Laktik Asit bakterileri tarafından gerçekleştirilir. Bu bakteriler ağızda da büyüyebilir; ürettikleri asit çürük olarak bilinen diş çürümesinden sorumludur. [12] [13] [14] [15] Tıpta laktat, laktatlı Ringer çözeltisinin ve Hartmann'ın çözümünün ana bileşenlerinden biridir. Bu intravenöz sıvılar, genellikle insan kanı ile izotonik konsantrasyonlarda olmak üzere, distile su ile çözelti halindeki laktat ve klorür anyonları ile birlikte sodyum ve potasyum katyonlarından oluşur. En çok travma, ameliyat veya yanıklara bağlı kan kaybından sonra sıvı resüsitasyonu için kullanılır.1. Carl Wilhelm Scheele, 1780'de Laktik Asiti (Laktik Asit) ekşi sütten izole eden ilk kişiydi. [16] İsim, Latince süt anlamına gelen lac kelimesinden türetilen lakt-birleştirme biçimini yansıtır. 1808'de Jöns Jacob Berzelius, Laktik Asit'in (Laktik Asit) (aslında l-laktat) da efor sırasında kaslarda üretildiğini keşfetti. [17] Yapısı 1873 yılında Johannes Wislicenus tarafından kurulmuştur. 1856 yılında Lactobacillus'un Laktik Asit sentezindeki rolü Louis Pasteur tarafından keşfedilmiştir. Bu yol ticari olarak Alman eczanesi Boehringer Ingelheim tarafından 1895 yılında kullanılmıştır. 2006 yılında küresel Laktik Asit üretimi yıllık ortalama% 10 büyüme ile 275.000 tona ulaşmıştır. Laktik Asit endüstriyel olarak bakteriyel fermantasyon ile üretilmektedir. karbonhidratlar veya asetaldehitten kimyasal sentez yoluyla. [19] 2009 yılında, Laktik Asit ağırlıklı olarak (% 70–90) [20] fermantasyon yoluyla üretildi. 1: 1 oranında d ve l stereoizomer karışımlarından veya% 99.9'a kadar l-Laktik Asit içeren karışımlardan oluşan rasemik Laktik Asit üretimi, mikrobiyal fermantasyon ile mümkündür. D-Laktik Asit'in (Laktik Asit) fermantasyon yoluyla endüstriyel ölçekte üretimi mümkündür, ancak çok daha zordur. Laktik Asit'in (Laktik Asit) endüstriyel üretimi için bir başlangıç ​​malzemesi olarak, C5 ve C6 şekerlerini içeren hemen hemen her karbonhidrat kaynağı kullanılabilir. Saf sükroz, nişastadan glikoz, ham şeker ve pancar suyu sıklıkla kullanılmaktadır. [21] Laktik Asit üreten bakteriler iki sınıfa ayrılabilir: bir mol glikozdan iki mol laktat üreten Lactobacillus casei ve Lactococcus lactis gibi homofermentatif bakteriler ve bir mol glikozdan bir mol laktat üreten heterofermentatif türler Laktik Asit esas olarak koumiss, laban, yoğurt, kefir ve bazı süzme peynirler gibi ekşi süt ürünlerinde bulunur. Fermente sütteki kazein, Laktik Asit ile koagüle edilir (kesilir). Laktik Asit aynı zamanda ekşi mayalı ekmeğin ekşi aromasından da sorumludur. Beslenme bilgileri listelerinde Laktik Asit "karbonhidrat" (veya "farklı olarak karbonhidrat") terimi altında yer alabilir çünkü bu genellikle her şeyi içerir. su, protein, yağ, kül ve etanol dışında. [40] Durum böyleyse, hesaplanan gıda enerjisi, genellikle tüm karbonhidratlar için kullanılan gram başına standart 4 kilokaloriyi (17 kJ) kullanabilir. Ancak bazı durumlarda Laktik Asit hesaplamada dikkate alınmaz. [41] Laktik Asit'in (Laktik Asit) enerji yoğunluğu 100 g'da 362 kilokaloridir (1,510 kJ). [42] Bazı biralar (ekşi bira) kasıtlı olarak Laktik Asit içerir, bu türlerden biri Belçika lambikidir. En yaygın olarak bu, çeşitli bakteri türleri tarafından doğal olarak üretilir. Bu bakteriler, şekeri etanole fermente eden mayanın aksine şekerleri asitlere fermente ederler. Şıra soğutulduktan sonra, maya ve bakterilerin açık fermentörlere "düşmesine" izin verilir. Daha yaygın bira türlerinin bira üreticileri, bu tür bakterilerin fermente cihazına girmesine izin verilmemesini sağlayacaktır. Diğer ekşi bira türleri arasında Berliner weisse, Flanders kırmızısı ve Amerikan yaban ale bulunmaktadır. [43] [44] Şarap yapımında, doğal veya kontrollü bir bakteriyel işlem, genellikle doğal olarak mevcut malik asidi Laktik Asite (Laktik Asit) dönüştürmek için kullanılır. , keskinliği azaltmak ve tatla ilgili diğer nedenlerden dolayı. Bu malolaktik fermantasyon, Laktik Asit bakterileri tarafından gerçekleştirilir. Normalde meyvelerde önemli miktarlarda bulunmamakla birlikte, Laktik Asit, akebia meyvesindeki birincil organik asittir ve suyunun% 2.12'sini oluşturur. [45] Gıda katkı maddesi olarak AB, [46] ABD [47] ve Avustralya ve Yeni Zelanda'da [48] kullanım için onaylanmıştır; INS 270 veya E270 ile listelenmiştir. Laktik Asit gıda koruyucu, kürleme maddesi ve tatlandırıcı olarak kullanılmaktadır. [49] İşlenmiş gıdalardaki bir bileşendir ve et işleme sırasında dekontaminant olarak kullanılır. [50] Laktik Asit ticari olarak glikoz, sukroz veya laktoz gibi karbonhidratların fermantasyonu veya kimyasal sentez yoluyla üretilir. [49] Karbonhidrat kaynakları arasında mısır, pancar ve şeker kamışı bulunur.