ArticleFoods (Basel, Switzerland)2026
Validation and Application of Quantitative Methods for D-Lactic Acid and L-Lactic Acid Determination in Lactic Acid Bacteria.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The evaluation of D- and L-lactic acid production by lactic acid bacteria is of critical importance, particularly for strains intended for use in infant and young child foods. Additionally, compliance with relevant regulatory standards necessitates the detection of D-lactic acid. Additionally, regulatory requirements exist in this regard. This study aimed to develop and validate a method for simultaneously measuring D-lactic acid and L-lactic acid produced by lactic acid bacteria. The method validation of the HPLC analysis was performed in terms of accuracy, precision, specificity, limit of quantification (LOQ), linearity, range, and robustness, and the measurement uncertainty was also evaluated. The method demonstrated a limit of detection (LOD) of 0.25 µg/mL and LOQ of 0.8 μg/mL for D-/L-lactic acid. For six validated bacterial strains, mean recoveries ranged from 93.50% to 105.37%, with intra-assay relative standard deviations (RSD) of 0.90-2.64% and inter-laboratory RSD of 2.56-10.16%. Excellent linearity, accuracy, and precision were observed across the concentration range of 0.8-200.0 μg/mL. Results confirmed no interference from culture media batch variations, and sample stability was maintained for 48 h. Additionally, relative expanded uncertainties were determined as 10.48% and 7.64%. The developed method was suitable for the identification and quantification of D- and L-lactic acid in lactic acid bacteria fermentation broth samples. This method was applicable for assessing the production of D-/L-lactic acid by food cultures.
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