{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,18]],"date-time":"2026-06-18T10:10:27Z","timestamp":1781777427267,"version":"3.54.5"},"reference-count":6,"publisher":"Oxford University Press (OUP)","issue":"5","license":[{"start":{"date-parts":[[2025,4,25]],"date-time":"2025-04-25T00:00:00Z","timestamp":1745539200000},"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":[[2025,9,1]]},"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 such as yogurt, and also in pickled vegetables, cured meats, and fish. It also 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 D-\/L-Lactic acid for the determination of the sum of D- and L-lactic acid in food and beverages such as milk and (fermented) milk products, fermented vegetable products, wines, beer, fruit and vegetable juices, and eggs and egg powder.<\/jats:p>\n               <\/jats:sec>\n               <jats:sec>\n                  <jats:title>Methods<\/jats:title>\n                  <jats:p>The kit contains two ready-to-use components, which makes handling easy and suitable for automation. Both lactic acids react in the presence of NAD and D- or L-Lactate dehydrogenase to pyruvate and NADH. The NADH formed is equivalent to the amount of D-\/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 have a low activity at concentrations higher than 0.5, 0.05, and 0.1\u2009g\/L, respectively. Oxaloacetic acid and D-fructose do not interfere at concentrations at or below 0.2 and 20\u2009g\/L, respectively. The calculated LOD when using a test solution volume of 100\u2009\u00b5L is 3\u2009mg\/L, and the LOQ is 10\u2009mg\/L. The practical upper measurement range is 600\u2009mg\/L. Relative intermediate precision was between 3.8 and 5.3% for pineapple juice, sauerkraut juice, wine, and liquid egg. Cream cheese Certified Reference Materials showed a recovery between 98 and 103%. A reference wine was found with a recovery of 104%. For automation, three applications with different test solution volumes were validated. Linearity is given from 4 up 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 and 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 ready-to-use components of the test kit have a shelf life of at least 24\u2009months.<\/jats:p>\n               <\/jats:sec>","DOI":"10.1093\/jaoacint\/qsaf046","type":"journal-article","created":{"date-parts":[[2025,4,25]],"date-time":"2025-04-25T12:54:49Z","timestamp":1745585689000},"page":"692-707","source":"Crossref","is-referenced-by-count":3,"title":["Validation of Enzytec\u2122 <i>Liquid<\/i> D-\/L-Lactic Acid for Enzymatic Determination of D- and L-Lactic Acid in Selected Foods and Beverages: Official Method 2024.08 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":[[2025,4,25]]},"reference":[{"key":"2025090907221619400_qsaf046-B1","doi-asserted-by":"publisher","first-page":"321","DOI":"10.2147\/CEG.S260600","volume":"13","author":"Levitt","year":"2020","journal-title":"Clin. Exp. Gastroenterol"},{"key":"2025090907221619400_qsaf046-B2","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":"2025090907221619400_qsaf046-B3","doi-asserted-by":"publisher","first-page":"AF-1","DOI":"10.1093\/9780197610145.005.006","author":"Official Methods of Analysis","year":"2023"},{"key":"2025090907221619400_qsaf046-B4","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":"2025090907221619400_qsaf046-B5","doi-asserted-by":"publisher","first-page":"341","DOI":"10.1093\/jaoacint\/qsac145","volume":"106","author":"Lacorn","year":"2023","journal-title":"J. AOAC Int"},{"key":"2025090907221619400_qsaf046-B6","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\/qsaf046\/63011582\/qsaf046.pdf","content-type":"application\/pdf","content-version":"am","intended-application":"syndication"},{"URL":"https:\/\/academic.oup.com\/jaoac\/article-pdf\/108\/5\/692\/63011582\/qsaf046.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"syndication"},{"URL":"https:\/\/academic.oup.com\/jaoac\/article-pdf\/108\/5\/692\/63011582\/qsaf046.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,9,9]],"date-time":"2025-09-09T11:22:23Z","timestamp":1757416943000},"score":1,"resource":{"primary":{"URL":"https:\/\/academic.oup.com\/jaoac\/article\/108\/5\/692\/8120089"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,4,25]]},"references-count":6,"journal-issue":{"issue":"5","published-online":{"date-parts":[[2025,4,25]]},"published-print":{"date-parts":[[2025,9,1]]}},"URL":"https:\/\/doi.org\/10.1093\/jaoacint\/qsaf046","relation":{},"ISSN":["1060-3271","1944-7922"],"issn-type":[{"value":"1060-3271","type":"print"},{"value":"1944-7922","type":"electronic"}],"subject":[],"published-other":{"date-parts":[[2025,9]]},"published":{"date-parts":[[2025,4,25]]}}}