{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,16]],"date-time":"2026-09-16T01:29:16Z","timestamp":1789522156753,"version":"build-2803163510"},"reference-count":8,"publisher":"Oxford University Press (OUP)","issue":"4","license":[{"start":{"date-parts":[[2025,3,11]],"date-time":"2025-03-11T00:00:00Z","timestamp":1741651200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by-nc\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2025,7,1]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>Background<\/jats:title>\n                    <jats:p>Produced naturally by lactic acid bacteria, L-lactic acid is found in many fermented milk products and also in pickled vegetables, cured meats, and fish. It serves as a quality parameter in wine, beer, whole egg, whole egg powder, and juices.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Objective<\/jats:title>\n                    <jats:p>To validate the performance of the Enzytec\u2122 Liquid L-Lactic acid for the determination of L-lactic acid in food and beverages such as milk and (fermented) milk products, fermented vegetable products, wines, beer, fruit and vegetable juices, egg, and egg powder.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>The method is based on enzymes that are part of a prepackaged kit that contains two ready-to-use components which are suitable for automation. L-lactic acids react in the presence of NAD and L-lactate dehydrogenase to pyruvate and NADH. The NADH formed is equivalent to the amount of L-lactic acid converted.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>Ascorbic acid, 3-hydroxybutyric acid, and sulfite were found to interfere at concentrations higher than 0.2, 0.05, and 0.05\u2009g\/L in the test solution, respectively. Oxaloacetic acid and D-fructose do not interfere at concentrations at or below 0.2 and 10\u2009g\/L, respectively. The calculated LOD when using a test volume of 100\u2009\u00b5L is 3.8\u2009mg\/L and the limit of quantitation is 10\u2009mg\/L. The practical upper measurement range is 600\u2009mg\/L. Relative intermediate precision was between 3.0 and 7.3% for pineapple juice, sauerkraut juice, wine, and liquid egg. Certified reference materials (cream cheese and wine) showed recoveries between 100 and 104%. For automation, three applications with different test volumes were validated. Linearity is given from 0.75 to 3125\u2009mg\/L.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusions<\/jats:title>\n                    <jats:p>The method is robust and accurate for manual and automated applications. The method was approved as an AOAC Official Method of Analysis\u2120.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Highlights<\/jats:title>\n                    <jats:p>The components of the test kit have a shelf life of at least 24\u2009months.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1093\/jaoacint\/qsaf020","type":"journal-article","created":{"date-parts":[[2025,3,6]],"date-time":"2025-03-06T08:55:12Z","timestamp":1741251312000},"page":"595-611","source":"Crossref","is-referenced-by-count":3,"title":["Validation of Enzytec\u2122\n                    <i>Liquid<\/i>\n                    L-Lactic Acid for Enzymatic Determination of L-Lactic Acid in Selected Foods and Beverages: Official Method 2024.07 First Action"],"prefix":"10.1093","volume":"108","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-9455-1249","authenticated-orcid":false,"given":"Markus","family":"Lacorn","sequence":"first","affiliation":[{"name":"R&D Food&Feed, R-Biopharm AG , An der Neuen Bergstr. 17 , 64297 Darmstadt,","place":["Germany"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4545-4597","authenticated-orcid":false,"given":"Thomas","family":"Hektor","sequence":"additional","affiliation":[{"name":"R&D Food&Feed, R-Biopharm AG , An der Neuen Bergstr. 17 , 64297 Darmstadt,","place":["Germany"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"286","published-online":{"date-parts":[[2025,3,11]]},"reference":[{"key":"2025070712465679700_qsaf020-B1","doi-asserted-by":"publisher","first-page":"1283","DOI":"10.3390\/foods11091283","volume":"11","author":"Zapasnik","year":"2022","journal-title":"Foods"},{"key":"2025070712465679700_qsaf020-B2","doi-asserted-by":"publisher","first-page":"3","DOI":"10.1007\/978-3-540-85463-0","volume-title":"Must and in Wine","author":"K\u00f6nig","year":"2009"},{"key":"2025070712465679700_qsaf020-B3","doi-asserted-by":"publisher","first-page":"109762","DOI":"10.1016\/j.foodres.2020.109762","volume":"138","author":"Rodr\u00edguez-Saavedra","year":"2020","journal-title":"Food Res. Int. Part A"},{"key":"2025070712465679700_qsaf020-B4","doi-asserted-by":"publisher","DOI":"10.1007\/978-3-030-54375-4_3","volume-title":"Food Safety and Quality-Based Shelf Life of Perishable Foods. Food Microbiology and Food Safety","author":"Taormina","year":"2021"},{"key":"2025070712465679700_qsaf020-B5","doi-asserted-by":"publisher","year":"2023","DOI":"10.1093\/9780197610145.005.006"},{"key":"2025070712465679700_qsaf020-B6","doi-asserted-by":"publisher","first-page":"1101","DOI":"10.5740\/jaoacint.17-0466","volume":"101","author":"Lacorn","year":"2018","journal-title":"J. AOAC Int"},{"key":"2025070712465679700_qsaf020-B7","doi-asserted-by":"publisher","first-page":"341","DOI":"10.1093\/jaoacint\/qsac145","volume":"106","author":"Lacorn","year":"2023","journal-title":"J. AOAC Int"},{"key":"2025070712465679700_qsaf020-B8","author":"Linsinger"}],"container-title":["Journal of AOAC International"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/academic.oup.com\/jaoac\/advance-article-pdf\/doi\/10.1093\/jaoacint\/qsaf020\/62375481\/qsaf020.pdf","content-type":"application\/pdf","content-version":"am","intended-application":"syndication"},{"URL":"https:\/\/academic.oup.com\/jaoac\/article-pdf\/108\/4\/595\/62375481\/qsaf020.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"syndication"},{"URL":"https:\/\/academic.oup.com\/jaoac\/article-pdf\/108\/4\/595\/62375481\/qsaf020.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,7,7]],"date-time":"2025-07-07T12:47:03Z","timestamp":1751892423000},"score":1,"resource":{"primary":{"URL":"https:\/\/academic.oup.com\/jaoac\/article\/108\/4\/595\/8069457"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,3,11]]},"references-count":8,"journal-issue":{"issue":"4","published-online":{"date-parts":[[2025,3,11]]},"published-print":{"date-parts":[[2025,7,1]]}},"URL":"https:\/\/doi.org\/10.1093\/jaoacint\/qsaf020","relation":{},"ISSN":["1060-3271","1944-7922"],"issn-type":[{"value":"1060-3271","type":"print"},{"value":"1944-7922","type":"electronic"}],"subject":[],"published-other":{"date-parts":[[2025,7]]},"published":{"date-parts":[[2025,3,11]]}}}