sodium lactate
2-hydroxypropanoic acid, monosodium salt
 
Notes:
the sodium salt of racemic or inactive lactic acid. it is a hygroscopic agent used intravenously as a systemic and urinary alkalizer. Emulsifier, flavour-enhancer, humectant, pH control agent, glycerol substitute and other food processing uses Sodium lactate is the sodium salt of lactic acid produced by fermentation of a sugar source, such as corn or beets. As a food additive, sodium lactate has the E number E325 and naturally is a liquid product, but also is available in powder form. (Wikipedia)
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      Product(s):
      Sodium Lactate
       
  • Penta International
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sodium 2-hydroxypropanoate (Click)
CAS Number: 72-17-3Picture of molecule
ECHA EINECS - REACH Pre-Reg: 200-772-0
FDA UNII: TU7HW0W0QT
Nikkaji Web: J1.170C
Beilstein Number: 4332999
MDL: MFCD00065400
Molecular Weight: 112.06021928
Formula: C3 H5 Na O3
BioActivity Summary: listing
NMR Predictor: Predict (works with chrome or firefox)
Category: emulsifiers, flavor enhancers, flavoring agents or adjuvants
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
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 FDA/DG SANTE Petitions, Reviews, Notices:
GRN 240 Corn, cane, or beet sugar cultured with Lactobacillus paracasei subsp. paracasei, Bacillus coagulans LA-1, or Propionibacterium freudenreichii subsp. shermanii, or mixtures of these microorganisms View-notice PDF
GRN 378 Cultured [dairy sources, sugars, wheat, malt, and fruit- and vegetable-based sources] View-notice PDF
EU SANCO Sodium lactate View-review
JECFA Food Additive: Sodium Lactate (solution)
GSFA Codex: Sodium lactate (325)
DG SANTE Food Additives: sodium lactate
FDA Mainterm: SODIUM LACTATE
FDA Regulation:
FDA PART 184 -- DIRECT FOOD SUBSTANCES AFFIRMED AS GENERALLY RECOGNIZED AS SAFE
Subpart B--Listing of Specific Substances Affirmed as GRAS
Sec. 184.1768 Sodium lactate.
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Physical Properties:
Appearance: white crystalline powder (est)
Food Chemicals Codex Listed: No
Boiling Point: 227.60 °C. @ 760.00 mm Hg (est)
Vapor Pressure: 0.015000 mm/Hg @ 25.00 °C. (est)
Flash Point: 230.00 °F. TCC ( 109.90 °C. ) (est)
logP (o/w): -0.698 (est)
Soluble in:
 water, 1000000 mg/L @ 25 °C (exp)
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Organoleptic Properties:
Odor Strength: none
Odor Description:
at 100.00 %. 
odorless
Taste Description:
at 100.00 ppm.  
mild saline
  
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Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: buffering agents
humectants
keratolytics
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Suppliers:
Alzo International
Sodium Lactate
American International Chemical
Sodium Lactate
Anhui Haibei
Sodium Lactate
Camden-Grey Essential Oils
Sodium Lactate
Odor: characteristic
Use: Sodium lactate has bacteriostatic properties; therefore, incorporating sodium lactate in cosmetic formulations can lead to more stability in bacterial growth. Sodium lactate can be used as pH regulator for toiletry products like bath foam and soap. Its humectant action can reduce the moisture loss during the storage of the products and prevent the occurrence of cracked surface. Recommended usage: 2% to 8%. One of our customers uses it at 4% and is quite satisfied with her results.
Carbosynth
For experimental / research use only.
DL-Lactic acid sodium salt
ECSA Chemicals
Sodium Lactate
Company Profile
Foodchem International
Sodium Lactate
Penta International
SODIUM LACTATE 60% SOL.
Penta International
SODIUM LACTATE POWDER (COARSE), Kosher, Halal
Penta International
SODIUM LACTATE POWDER (FINE), Kosher, Halal
SHANDONG BAISHENG BIOTECHNOLOGY
Sodium Lactate
Odor: characteristic
Use: This product has characteristics, such as natural occurrence, gentle smell and extremely low in the impurity content, etc .Widely used in the production processing courses of meat, wheaten food products extensively.
Sigma-Aldrich
For experimental / research use only.
Sodium DL-lactate ReagentPlus®, ≥99.0% (NT)
Soapers Choice
SODIUM LACTATE 60-96407SC
Odor: characteristic
Use: Sodium Lactate is a liquid salt that is naturally derived from the natural fermentation of sugars found in corn and beets. In soap, Sodium Lactate helps to produce a harder bar of soap that lasts longer in the shower. Because Sodium Lactate is a salt, it is a natural humectant, providing moisture. This makes it a great additive to lotions, typically replacing glycerin in the recipe.
Zhong Ya Chemical
Sodium Lactate
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Safety Information:
Preferred SDS: View
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
intravenous-rat LD50  > 1000 mg/kg
LUNGS, THORAX, OR RESPIRATION: DYSPNEA SENSE ORGANS AND SPECIAL SENSES: PTOSIS: EYE BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY)
Kiso to Rinsho. Clinical Report. Vol. 21, Pg. 3289, 1987.

intraperitoneal-rat LD50  2000 mg/kg
FAO Nutrition Meetings Report Series. Vol. 40, Pg. 144, 1967.

intravenous-mouse LD50  2190 mg/kg
Drugs in Japan Vol. -, Pg. 938, 1995.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: emulsifiers, flavor enhancers, flavoring agents or adjuvants
Recommendation for sodium lactate usage levels up to:
 not for fragrance use.
 
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Safety References:
EPI System: View
ClinicalTrials.gov: search
Daily Med: search
Chemical Carcinogenesis Research Information System: Search
Cancer Citations: Search
Toxicology Citations: Search
Env. Mutagen Info. Center: Search
NLM Developmental and Reproductive Toxicity: Search
EPA Substance Registry Services (TSCA): 72-17-3
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 23666456
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 2
 sodium 2-hydroxypropanoate
Chemidplus: 0000072173
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References:
 sodium 2-hydroxypropanoate
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 72-17-3
Pubchem (cid): 23666456
Pubchem (sid): 134972475
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Other Information:
(IUPAC): Atomic Weights of the Elements 2009
(IUPAC): Atomic Weights of the Elements 2009 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS): View
CHEBI: View
CHEMBL: View
KEGG (GenomeNet): D02183
HMDB (The Human Metabolome Database): Search
FooDB: FDB000880
Household Products: Search
ChemSpider: View
Wikipedia: View
RSC Learn Chemistry: View
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Potential Blenders and core components note
 
None Found
 
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Potential Uses:
 buffering agents 
 humectants 
Synonyms   Articles   Notes   Search   Top
Occurrence (nature, food, other): note
 not found in nature
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Synonyms:
 arlac S
2-hydroxypropanoate de sodium
2-hydroxypropanoic acid monosodium salt
2-hydroxypropanoic acid sodium salt
2-hydroxypropanoic acid, monosodium salt
(±)-2-hydroxypropionic acid sodium salt
 lacolin
 lactic acid monosodium salt
 lactic acid sodium salt
DL-lactic acid sodium salt
 lactic acid, monosodium salt
 lactic acid, sodium salt
 mediject L
 per-glycerin
 propanoic acid, 2-hydroxy-, monosodium salt
 propanoic acid, 2-hydroxy-, sodium salt (1:1)
 purasal S/SP 60
 sodium (DL)-lactate
 sodium 2-hydroxypropanoate
 sodium 2-hydroxypropionate
 sodium a-hydroxypropionate
 sodium alpha-hydroxypropionate
 sodium DL-lactate
 sodium lactate 60% sol.
 sodium lactate powder (coarse)
 sodium-DL-lactate
 sodiumlactate
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Articles:
Info: EVALUATION OF CERTAIN FOOD ADDITIVES AND CONTAMINANTS
PubMed: Inhibition of Listeria monocytogenes in full- and low-sodium frankfurters at 4, 7, or 10°C using spray-dried mixtures of organic acid salts.
PubMed: Irradiation and additive combinations on the pathogen reduction and quality of poultry meat.
PubMed: The effect of sodium lactate and lactic acid combinations on the microbial, sensory, and chemical attributes of marinated chicken thigh.
PubMed: Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties.
PubMed: Sodium diacetate and sodium lactate affect microbiology and sensory and objective characteristics of a restructured turkey breast product formulated with a fibrin cold-set binding system.
PubMed: Marination of turkey breast fillets to control the growth of Listeria monocytogenes and improve meat quality in deli loaves.
PubMed: Control of Listeria monocytogenes on frankfurters with antimicrobials in the formulation and by dipping in organic acid solutions.
PubMed: Effect of commonly used enhancement solutions on the viability of Toxoplasma gondii tissue cysts in pork loin.
PubMed: Factors that contribute to the botulinal safety of reduced-fat and fat-free process chesse products.
PubMed: Effects of lactic and acetic acid salts on quality characteristics of enhanced pork during retail display.
PubMed: Intragastric calcium infusions support flavor preference learning by calcium-deprived rats.
PubMed: Injection of beef strip loins with solutions containing sodium tripolyphosphate, sodium lactate, and sodium chloride to enhance palatability.
PubMed: Sodium lactate affects sensory and objective characteristics of tray-packed broiler chicken breast meat.
PubMed: Palatability of sous vide processed chicken breast.
PubMed: Influence of fat addition on the antimicrobial activity of sodium lactate, lauric arginate and methylparaben in minced meat.
PubMed: Properties of reformulated hot dog sausage without added nitrites during chilled storage.
PubMed: High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157:H7 and spoilage microbiota in cured beef carpaccio.
PubMed: Impact of lauric arginate application form on its antimicrobial activity on the surface of a model meat product.
PubMed: Growth inhibition of lactic acid bacteria in ham by nisin: a model approach.
PubMed: Use of antimicrobial films and edible coatings incorporating chemical and biological preservatives to control growth of Listeria monocytogenes on cold smoked salmon.
PubMed: Effects of NaCl substitution on the sensory properties of sausages: temporal aspects.
PubMed: Microbial successions are associated with changes in chemical profiles of a model refrigerated fresh pork sausage during an 80-day shelf life study.
PubMed: Salty taste deficits in CALHM1 knockout mice.
PubMed: Impact of sodium lactate and vinegar derivatives on the quality of fresh Italian pork sausage links.
PubMed: Effect of salts of organic acids on Listeria monocytogenes, shelf life, meat quality, and consumer acceptability of beef frankfurters.
PubMed: Inhibition of Clostridium perfringens growth by potassium lactate during an extended cooling of cooked uncured ground turkey breasts.
PubMed: Inhibition of Listeria monocytogenes in full- and low-sodium frankfurters at 4, 7, or 10°C using spray-dried mixtures of organic acid salts.
PubMed: Identifying ingredients that delay outgrowth of Listeria monocytogenes in natural, organic, and clean-label ready-to-eat meat and poultry products.
PubMed: Ex vivo porcine model to measure pH dependence of chemical exchange saturation transfer effect of glycosaminoglycan in the intervertebral disc.
PubMed: Irradiation and additive combinations on the pathogen reduction and quality of poultry meat.
PubMed: The effect of sodium lactate and lactic acid combinations on the microbial, sensory, and chemical attributes of marinated chicken thigh.
PubMed: High level production of 5-aminolevulinic acid by Propionibacterium acidipropionici grown in a low-cost medium.
PubMed: Susceptibility of food-contaminating Penicillium genus fungi to some preservatives and disinfectants.
PubMed: Influence of lactate and acetate salt adaptation on Salmonella Typhimurium acid and heat resistance.
PubMed: Effect of high pressure, in combination with antilisterial agents, on the growth of Listeria monocytogenes during extended storage of cooked chicken.
PubMed: Efficacy of freezing, frozen storage and edible antimicrobial coatings used in combination for control of Listeria monocytogenes on roasted turkey stored at chiller temperatures.
PubMed: Prior frozen storage enhances the effect of edible coatings against Listeria monocytogenes on cold-smoked salmon during subsequent refrigerated storage.
PubMed: Control of Listeria monocytogenes on cold-smoked salmon using chitosan-based antimicrobial coatings and films.
PubMed: Effects of salt, sodium pyrophosphate, and sodium lactate on the probability of growth of Escherichia coli O157:H7 in ground beef.
PubMed: Effect of packaging conditions on the shelf-life of chicken frankfurters with and without lactate addition.
PubMed: Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties.
PubMed: Modeling time to inactivation of Listeria monocytogenes in response to high pressure, sodium chloride, and sodium lactate.
PubMed: Simultaneous determination of electroactive and non-electroactive food preservatives by novel capillary electrophoresis with amperometric detection.
PubMed: Antimicrobial activity of sodium citrate against Streptococcus pneumoniae and several oral bacteria.
PubMed: Application of an active alginate coating to control the growth of Listeria monocytogenes on poached and deli turkey products.
PubMed: Effect of sodium lactate as cryostabilizer on physico-chemical attributes of croaker (Johnius gangeticus) muscle protein.
PubMed: Effect of media, additives, and incubation conditions on the recovery of high pressure and heat-injured Clostridium botulinum spores.
PubMed: Synergistic reduction of Salmonella in a model raw chicken media using a combined thermal and acidified organic acid salt intervention treatment.
PubMed: Thermal inactivation and postthermal treatment growth during storage of multiple Salmonella serotypes in ground beef as affected by sodium lactate and oregano oil.
PubMed: Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer.
PubMed: The effect of sodium lactate, potassium lactate, carrageenan, whey protein concentrate, yeast extract and fungal proteinases on the cook yield and tenderness of bovine chuck muscles.
PubMed: Sodium diacetate and sodium lactate affect microbiology and sensory and objective characteristics of a restructured turkey breast product formulated with a fibrin cold-set binding system.
PubMed: Anti-Listeria monocytogenes activity of heat-treated lyophilized pomegranate juice in media and in ground top round beef.
PubMed: Sodium lactate, sodium diacetate and pediocin: Effects and interactions on the thermal inactivation of Listeria monocytogenes on bologna.
PubMed: Antibacterial interactions of monolaurin with commonly used antimicrobials and food components.
PubMed: Bioactive alginate coatings to control Listeria monocytogenes on cold-smoked salmon slices and fillets.
PubMed: Inhibition of Salmonella Enteritidis by cerein 8A, EDTA and sodium lactate.
PubMed: Control of Listeria monocytogenes in turkey deli loaves using organic acids as formulation ingredients.
PubMed: The influence of different preservation methods on spoilage bacteria populations inoculated in morcilla de Burgos during anaerobic cold storage.
PubMed: Inactivation of Listeria monocytogenes in raw fruits by enterocin AS-48.
PubMed: Fate of Listeria monocytogenes in ready-to-eat turkey breast rolls formulated with antimicrobials following electron-beam irradiation.
PubMed: Inhibition of Listeria monocytogenes by oregano, cranberry and sodium lactate combination in broth and cooked ground beef systems and likely mode of action through proline metabolism.
PubMed: Effect of preservatives on microbial safety and quality of smoked blue catfish (Ictalurus furcatus) steaks during room-temperature storage.
PubMed: Evaluating the growth of Listeria monocytogenes in refrigerated ready-to-eat frankfurters: influence of strain, temperature, packaging, lactate and diacetate, and background microflora.
PubMed: Resistance of nutrient-deprived Listeria monocytogenes 10403S and a DeltasigB mutant to chemical stresses in the presence or absence of oxygen.
PubMed: The growth limits of a large number of Listeria monocytogenes strains at combinations of stresses show serotype--and niche-specific traits.
PubMed: Effectiveness of chitosan-coated plastic films incorporating antimicrobials in inhibition of Listeria monocytogenes on cold-smoked salmon.
PubMed: Control of Listeria monocytogenes in ready-to-eat meats containing sodium levulinate, sodium lactate, or a combination of sodium lactate and sodium diacetate.
PubMed: Quantitative studies and taste re-engineering experiments toward the decoding of the nonvolatile sensometabolome of Gouda cheese.
PubMed: Shelf life evaluation for ready-to-eat sliced uncured turkey breast and cured ham under probable storage conditions based on Listeria monocytogenes and psychrotroph growth.
PubMed: Potential antimicrobials to control Listeria monocytogenes in vacuum-packaged cold-smoked salmon pâté and fillets.
PubMed: Control of Listeria monocytogenes on ham steaks by antimicrobials incorporated into chitosan-coated plastic films.
PubMed: Modeling the lag phase and growth rate of Listeria monocytogenes in ground ham containing sodium lactate and sodium diacetate at various storage temperatures.
PubMed: Application of organic acid salts and high-pressure treatments to improve the preservation of blood sausage.
PubMed: Modeling the effect of storage atmosphere on growth-no growth interface of Listeria monocytogenes as a function of temperature, sodium lactate, sodium diacetate, and NaCl.
PubMed: Controlling Listeria monocytogenes on sliced ham and turkey products using benzoate, propionate, and sorbate.
PubMed: Modelling the behaviour of Listeria monocytogenes in ground pork as a function of pH, water activity, nature and concentration of organic acid salts.
PubMed: HPLC determination of chlorate metabolism in bovine ruminal fluid.
PubMed: Use of calcium, potassium, and sodium lactates to control germination and outgrowth of Clostridium perfringens spores during chilling of injected pork.
PubMed: Forty mouse strain survey of water and sodium intake.
PubMed: Inhibition of germination and outgrowth of Clostridium perfringens spores by lactic acid salts during cooling of injected turkey.
PubMed: Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon.
PubMed: Autolysis of propionibacteria: detection of autolytic enzymes by renaturing SDS-PAGE and additional buffer studies.
PubMed: Fate of Listeria monocytogenes in commercial ham, formulated with or without antimicrobials, under conditions simulating contamination in the processing or retail environment and during home storage.
PubMed: Microbiological and chemical quality of ground beef treated with sodium lactate and sodium chloride during refrigerated storage.
PubMed: The effects of shelf-life enhancers on E. coli K12 survival in needle-injected, surface contaminated beef strip steaks enhanced using recycled solutions.
PubMed: Effect of acid adaptation on growth during storage at 10 degrees C and resistance to simulated gastric fluid of Listeria monocytogenes inoculated onto bologna formulated with or without antimicrobials.
PubMed: Protein variations in Listeria monocytogenes exposed to sodium lactate, sodium diacetate, and their combination.
PubMed: The effects of shelf-life enhancers on E. coli K12 survival in needle-injected, surface contaminated beef strip steaks enhanced using recycled solutions.
PubMed: Marination of turkey breast fillets to control the growth of Listeria monocytogenes and improve meat quality in deli loaves.
PubMed: Fed-batch enhancement of jenseniin G, a bacteriocin produced by Propionibacterium thoenii (jensenii) P126.
PubMed: Delayed Clostridium perfringens growth from a spore inocula by sodium lactate in sous-vide chicken products.
PubMed: Effects of time and temperature on the viability of Toxoplasma gondii tissue cysts in enhanced pork loin.
PubMed: Exposure to salt and organic acids increases the ability of Listeria monocytogenes to invade Caco-2 cells but decreases its ability to survive gastric stress.
PubMed: A predictive model to describe the effects of temperature, sodium lactate, and sodium diacetate on the inactivation of a serotype 4b strain of Listeria monocytogenes in a frankfurter slurry.
PubMed: Combined effect of modified atmosphere packaging and addition of rosemary (Rosmarinus officinalis), ascorbic acid, red beet root (Beta vulgaris), and sodium lactate and their mixtures on the stability of fresh pork sausages.
PubMed: Inhibitory effect of organic acid salts on spoilage flora in culture medium and cured cooked meat products under commercial manufacturing conditions.
PubMed: Influence of different histories of the inoculum on lag phase and growth of Listeria monocytogenes in meat models.
PubMed: Two subpopulations of Listeria monocytogenes occur at subinhibitory concentrations of leucocin 4010 and nisin.
PubMed: Enhancing the antimicrobial effects of bovine lactoferrin against Escherichia coli O157:H7 by cation chelation, NaCl and temperature.
PubMed: Predictive model for Clostridium perfringens growth in roast beef during cooling and inhibition of spore germination and outgrowth by organic acid salts.
PubMed: Effect of immersion solutions containing enterocin AS-48 on Listeria monocytogenes in vegetable foods.
PubMed: Application of predictive models to estimate Listeria monocytogenes growth on frankfurters treated with organic acid salts.
PubMed: Inhibition of toxicogenic Bacillus cereus in rice-based foods by enterocin AS-48.
PubMed: Use of hydrogen peroxide in combination with nisin, sodium lactate and citric acid for reducing transfer of bacterial pathogens from whole melon surfaces to fresh-cut pieces.
PubMed: Combined efficacy of nisin and pediocin with sodium lactate, citric acid, phytic acid, and potassium sorbate and EDTA in reducing the Listeria monocytogenes population of inoculated fresh-cut produce.
PubMed: Impact of antimicrobial ingredients and irradiation on the survival of Listeria monocytogenes and the quality of ready-to-eat turkey ham.
PubMed: Fate of Listeria monocytogenes inoculated onto the surface of model Turkey frankfurter pieces treated with zein coatings containing nisin, sodium diacetate, and sodium lactate at 4 degrees C.
PubMed: Reduction of Listeria monocytogenes populations during exposure to a simulated gastric fluid following storage of inoculated frankfurters formulated and treated with preservatives.
PubMed: Inhibitory effects of organic acid salts for control of Listeria monocytogenes on frankfurters.
PubMed: Antifungal effect of dairy propionibacteria--contribution of organic acids.
PubMed: Modeling the growth kinetics of Bacillus cereus as a function of temperature, pH, sodium lactate and sodium chloride concentrations.
PubMed: Control of Listeria monocytogenes on frankfurters with antimicrobials in the formulation and by dipping in organic acid solutions.
PubMed: Effect of commonly used enhancement solutions on the viability of Toxoplasma gondii tissue cysts in pork loin.
PubMed: Effect of nisin in combination with EDTA, sodium lactate, and potassium sorbate for reducing Salmonella on whole and fresh-cut cantaloupet.
PubMed: Effect of spices and organic acids on the growth of Clostridium perfringens during cooling of cooked ground beef.
PubMed: Factors that contribute to the botulinal safety of reduced-fat and fat-free process chesse products.
PubMed: Evaluation of Staphylococcus aureus growth potential in ham during a slow-cooking process: use of predictions derived from the U.S. Department of Agriculture Pathogen Modeling Program 6.1 predictive model and an inoculation study.
PubMed: Effect of sodium lactate on thermal inactivation of Listeria monocytogenes and Salmonella in ground chicken thigh and leg meat.
PubMed: Inhibitory effects of organic acid salts on growth of Clostridium perfringens from spore inocula during chilling of marinated ground turkey breast.
PubMed: Sodium lactate addition on the quality and shelf life of refrigerated sliced poultry sausage packaged in air or nitrogen atmosphere.
PubMed: Selenate reduction in river water by Citerobacter freundii isolated from a selenium-contaminated sediment.
PubMed: Modelling the electrodialytic recovery of sodium lactate.
PubMed: Development of a novel approach for secondary modelling in predictive microbiology: incorporation of microbiological knowledge in black box polynomial modelling.
PubMed: Evaluation of a challenge testing protocol to assess the stability of ready-to-eat cooked meat products against growth of Listeria monocytogenes.
PubMed: Radiation (gamma) resistance and postirradiation growth of Listeria monocytogenes suspended in beef bologna containing sodium diacetate and potassium lactate.
PubMed: Effect of acid adaptation on inactivation of Salmonella during drying and storage of beef jerky treated with marinades.
PubMed: Inhibition of nonproteolytic, psychrotrophic clostridia and anaerobic sporeformers by sodium diacetate and sodium lactate in cook-in-bag turkey breast.
PubMed: Use of organic acids for the control of Clostridium perfringens in cooked vacuum-packaged restructured roast beef during an alternative cooling procedure.
PubMed: Influence of marinades on survival during storage of acid-adapted and nonadapted Listeria monocytogenes inoculated post-drying on beef jerky.
PubMed: Thermal resistances and lactate and diacetate sensitivities of bacteria causing bologna discolouration.
PubMed: Growth and germination of proteolytic Clostridium botulinum in vegetable-based media.
PubMed: Predictive model for the combined effect of temperature, sodium lactate, and sodium diacetate on the heat resistance of Listeria monocytogenes in beef.
PubMed: Thermal inactivation of Escherichia coli O157:H7 in ground beef supplemented with sodium lactate.
PubMed: Effects of lactic and acetic acid salts on quality characteristics of enhanced pork during retail display.
PubMed: Effects of acid adaptation and modified marinades on survival of postdrying Salmonella contamination on beef jerky during storage.
PubMed: Inactivation of acid-adapted and nonadapted Escherichia coli O157:H7 during drying and storage of beef jerky treated with different marinades.
PubMed: Intragastric calcium infusions support flavor preference learning by calcium-deprived rats.
PubMed: Enhanced antimicrobial effects of combination of lactate and diacetate on Listeria monocytogenes and Salmonella spp. in beef bologna.
PubMed: Automated measurements of antilisterial activities of lactate and diacetate in ready-to-eat meat.
PubMed: Control of Listeria monocytogenes with combined antimicrobials after postprocess contamination and extended storage of frankfurters at 4 degrees C in vacuum packages.
PubMed: Effects of sodium lactate and trisodium phosphate on the physicochemical properties and shelf life of low-fat Chinese-style sausage.
PubMed: Inhibition of Listeria monocytogenes by sodium diacetate and sodium lactate on wieners and cooked bratwurst.
PubMed: Antimicrobials in the formulation to control Listeria monocytogenes postprocessing contamination on frankfurters stored at 4 degrees C in vacuum packages.
PubMed: Organic acids and their salts as dipping solutions to control listeria monocytogenes inoculated following processing of sliced pork bologna stored at 4 degrees C in vacuum packages.
PubMed: Effects of sodium lactate and other additives in a cooked ham product on sensory quality and development of a strain of Lactobacillus curvatus and Listeria monocytogenes.
PubMed: Enhanced inhibition of Listeria monocytogenes and salmonella enteritidis in meat by combinations of sodium lactate and diacetate.
PubMed: The effect of calcium and sodium lactates on growth from spores of Bacillus cereus and Clostridium perfringens in a 'sous-vide' beef goulash under temperature abuse.
PubMed: Synergistic inhibition of Listeria monocytogenes on cold-smoked rainbow trout by nisin and sodium lactate.
PubMed: Shelf life of modified atmosphere packed cooked meat products: addition of Na-lactate as a fourth shelf life determinative factor in a model and product validation.
PubMed: An effective lacticin biopreservative in fresh pork sausage.
PubMed: The effect of citric acid, lactic acid, sodium citrate and sodium lactate, alone and in combination with nisin, on the growth of Arcobacter butzleri.
PubMed: Occurrence and survival of verocytotoxin-producing Escherichia coli O157 in meats obtained from retail outlets in The Netherlands.
PubMed: Psychrotrophic clostridia causing spoilage in cooked meat and poultry products.
PubMed: A model based on absorbance data on the growth rate of Listeria monocytogenes and including the effects of pH, NaCl, Na-lactate and Na-acetate.
PubMed: Synergistic effect of heat and sodium lactate on the thermal resistance of Yersinia enterocolitica and Listeria monocytogenes in minced beef.
PubMed: Sodium Lactate/Sodium Tripolyphosphate Combination Effects on Aerobic Plate Counts, pH and Color of Fresh Pork Longissimus Muscle.
PubMed: Sodium lactate affects sensory and objective characteristics of tray-packed broiler chicken breast meat.
PubMed: Determination of the influence of organic acids and nisin on shelf-life and microbiological safety aspects of fresh pork sausage.
PubMed: Microbiological quality of cooked chicken breasts containing commercially available shelf-life extenders.
PubMed: Palatability of sous vide processed chicken breast.
PubMed: Metabolic activities of Listeria monocytogenes in the presence of sodium propionate, acetate, lactate and citrate.
PubMed: Model for the combined effects of temperature, pH, and sodium lactate on growth rates of Listeria innocua in broth and Bologna-type sausages.
PubMed: Potential growth and control of Escherichia coli O157:H7 in soft hispanic type cheese.
PubMed: Growth suppression of Listeria monocytogenes in a meat product.
PubMed: Modelling growth rates of Listeria innocua as a function of lactate concentration.
PubMed: Evaluation of lactic acid bacterium fermentation products and food-grade chemicals to control Listeria monocytogenes in blue crab (Callinectes sapidus) meat.
PubMed: Potential growth and control of Salmonella in Hispanic type soft cheese.
PubMed: Mechanism of inhibited growth of Bacillus pumilus by Propionibacterium freudenreichii subsp. shermanii.
PubMed: Minimum inhibitory concentration (MIC) of sodium lactate for pathogens and spoilage organisms occurring in meat products.
PubMed: The effects of diacetate with nitrite, lactate, or pediocin on the viability of Listeria monocytogenes in turkey slurries.
PubMed: Modeling lag phase of nonproteolytic Clostridium botulinum toxigenesis in cooked turkey and chicken breast as affected by temperature, sodium lactate, sodium chloride and spore inoculum.
PubMed: Fate of Listeria monocytogenes in raw and cooked ground beef with meat processing additives.
PubMed: Decontamination with lactic acid/sodium lactate buffer in combination with modified atmosphere packaging effects on the shelf life of fresh poultry.
PubMed: Detection of propionic acid bacteria in cheese.
PubMed: Inhibition, survival and growth of Listeria monocytogenes on poultry as influenced by buffered lactic acid treatment and modified atmosphere packaging.
PubMed: Acid Tolerance of Leuconostoc mesenteroides and Lactobacillus plantarum.
PubMed: Isolation and characterization of mutants of Propionibacterium strains.
PubMed: Food and water intake of rats after intraperitoneal and subcutaneous administration of glucose, glycerol and sodium lactate.
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