{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,3]],"date-time":"2026-09-03T20:20:24Z","timestamp":1788466824378,"version":"build-2803163510"},"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>D- and L-lactic acid are produced naturally by lactic acid bacteria and are found in fermented milk products, pickled vegetables, and cured meats. D-lactic acid is formed by some microorganisms only, e.g., Lactobacillus lactis and Leuconostoc cremoris. D-Lactic acid is not formed or only in traces by \u201chigher organisms,\u201d e.g., by animals. Therefore, the presence of D-lactate may serve as an indicator for microbial contamination or spoilage, assuming that fermentation techniques have not been used.<\/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-Lactic acid for the determination of D-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. D-lactic acids react in the presence of NAD and D-lactate dehydrogenase to pyruvate and NADH. The NADH formed is equivalent to the amount of D-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 interfere at concentrations higher than 0.2, 0.2, and 0.05\u2009g\/L, respectively. Oxaloacetic acid, pyruvic acid, and D-fructose do not interfere at or below concentrations of 0.2, 1, and 10\u2009g\/L, respectively. The calculated LOD when using a test volume of 100\u2009\u00b5L is 5.4\u2009mg\/L, and the LOQ is 15\u2009mg\/L. The practical upper measurement range is 600\u2009mg\/L. Relative intermediate precision was between 3.5 and 5.7% for pineapple juice, sauerkraut juice, wine, and liquid egg. A reference material (wine) showed recoveries of 108%. For automation, three applications with different test volumes were validated. Linearity is given from 0.75 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\/qsaf047","type":"journal-article","created":{"date-parts":[[2025,4,25]],"date-time":"2025-04-25T12:54:47Z","timestamp":1745585687000},"page":"708-723","source":"Crossref","is-referenced-by-count":3,"title":["Validation of Enzytec\u2122 <i>Liquid<\/i> D-Lactic Acid for Enzymatic Determination of D-Lactic Acid in Selected Foods and Beverages: Official Method 2024.06 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":"2025090907221625200_qsaf047-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":"2025090907221625200_qsaf047-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":"2025090907221625200_qsaf047-B3","doi-asserted-by":"publisher","author":"Official Methods of Analysis","year":"2023","DOI":"10.1093\/9780197610145.005.006"},{"key":"2025090907221625200_qsaf047-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":"2025090907221625200_qsaf047-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":"2025090907221625200_qsaf047-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\/qsaf047\/63011589\/qsaf047.pdf","content-type":"application\/pdf","content-version":"am","intended-application":"syndication"},{"URL":"https:\/\/academic.oup.com\/jaoac\/article-pdf\/108\/5\/708\/63011589\/qsaf047.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"syndication"},{"URL":"https:\/\/academic.oup.com\/jaoac\/article-pdf\/108\/5\/708\/63011589\/qsaf047.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,9,9]],"date-time":"2025-09-09T11:22:22Z","timestamp":1757416942000},"score":1,"resource":{"primary":{"URL":"https:\/\/academic.oup.com\/jaoac\/article\/108\/5\/708\/8120091"}},"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\/qsaf047","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]]}}}