Antimicrobial Effects of Lactates: A Review

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Abstract
Sodium lactate is used as humectant and flavor enhancer in meat and poultry products, and there is growing evidence of antimicrobial properties of the salt. Potassium and calcium lactate are equally effective in controlling growth of aerobes and anaerobes in meats, and antibotulinal and antilisterial activities of the lactate anion have been established. The specific action of lactate on the microbial cell is not well understood. No intracellular pH lowering effect could be demonstrated, and the reported small decreases in water activity appear insufficient to explain the effect. Other explanations have been proposed but not yet confirmed. Although lactates appear to be bacteriostatic, their ability to control spoilage and pathogenic bacteria in fresh and processed meat favors their use, particularly in refrigerated meat products in combination with other microbial inhibitors.

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