• Food Science of Animal Resources
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• v.34 no.5
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• pp.591-596
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• 2014

This study evaluated the effect of sodium diacetate and sodium lactate solutions for reducing the cell count of Pseudomonas spp. in frankfurters and hams. A mixture of Pseudomonas aeruginosa (NCCP10338, NCCP10250, and NCCP11229), and Pseudomonas fluorescens (KACC10323 and KACC10326) was inoculated on cooked frankfurters and ham. The inoculated samples were immersed into control (sterile distilled water), sodium diacetate (5 and 10%), sodium lactate (5 and 10%), 5% sodium diacetate + 5% sodium lactate, and 10% sodium diacetate + 10% sodium lactate for 0-10 min. Inoculated frankfurters and ham were also immersed into acidified (pH 3.0) solutions such as acidified sodium diacetate (5 and 10%), and acidified sodium lactate (5 and 10%) in addition to control (acidified distilled water) for 0-10 min. Total aerobic plate counts for Pseudomonas spp. were enumerated on Cetrimide agar. Significant reductions (ca. 2 Log CFU/g) in Pseudomonas spp. cells on frankfurters and ham were observed only for a combination treatment of 10% sodium lactate + 10% sodium diacetate. When the solutions were acidified to pH 3.0, the total reductions of Pseudomonas spp. were 1.5-4.0 Log CFU/g. The order of reduction amounts of Pseudomonas spp. cell counts was 10% sodium lactate > 5% sodium lactate ${\geq}$ 10% sodium diacetate > 5% sodium diacetate > control for frankfurters, and 10% sodium lactate > 5% sodium lactate > 10% sodium diacetate > 5% sodium diacetate > control for ham. The results suggest that using acidified food additive antimicrobials, as dipping solutions, should be useful in reducing Pseudomonas spp. on frankfurters and ham.

• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.330-335
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• 1991

The values of water activity in the different concentrations of NaCl and sodium lactate were measured by hygrometer in the water-sorbitol systems. Interaction of NaCl and sodium lactate was evaluated by Raoult's law. The discrepancy between experimental and theoretical value by the Raoult's law was defined as interaction between water-sorbitol and added solutes in the systems. The changes of interacted water and solutes were observed in whole range of water activity. The value of interacted water (water: sorbitol=1 : 1.1241) obtained by added sodium lactate was found to be higher than sodium chloride. The amount of interacted solute reached maximum about Aw 0.87, while the interactions between added solute and sorbitol showed an increasing tendency below Aw 0.87.

• Microbiology and Biotechnology Letters
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• v.27 no.4
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• pp.320-326
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• 1999

The effects of operating pressure, lactate concentration, impurities, and pH on solution flux and lactate rejection in nanofiltration were investigated with model sodium lactate solutions (lactate 10~200g/L) as a model system. In the tested range of pressure(80~140 psig), the solution flux was observed to be proportional to the operating pressure and the rejection of lactate increased only slightly with the pressure. Both of the flux and the rejection decreased with lactate concentration, while the recovery rate of lactate increased. The effects of glucose and yeast extract as impurities on lactate rejection were negligible, but the flux decreased significantly with the addition of yeast extract. At low lactate concentrations, the rejection of lactate increased with pH due to the increased repulsion (Donnan exclusion effect) between lactate ions and membrane surface. But, at high lactate concentrations, the donnan effect was observed to be overwhelmed by the effect of sodium ions added to adjust the pH, and the rejection of lactate decreased with pH. When fermentation broth containing about 89g/L of lactate was nanofiltered, the flux and the rejection of lactate were 2.8L/$m^2$h and 5%, respectively at 120psig. Both of them were slightly lower than those with model solutions. The recovery rate was 2.6mol/$m^2$h.

• Korean Journal of Psychosomatic Medicine
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• v.4 no.1
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• pp.13-20
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• 1996

This study was performed to explore the frequency of panic attack induced by sodium lactate in alcohol dependence patients and to compare the extent of blunted growth hormone reponses after clonidine infusion with that of normal controls. The authors investigated 10 alcohol dependence patients receiving inpatient care in Hangang Sacred Heart Hospital from March 2, 1993 to August 31, 1993 and 10 normal controls. The disagnosis of alcohol dependence was based on DSM-III-R. Thirty minutes after the sodium lactate infusions clonidins were administrated. Venous bloods were sampled before the sodium lactate infusions, and 30, 45, 60, 90 minutes after the administrations of clonidine. Plasma growth hormone levels were measured by RIA method. The results were as follows : 1) In the questionaires of Hamilton Anxiety Rating Scale, Hamilton Depression Raing Scale, CAGE, Korean MAST, the scores of alcohol dependent patients were higher than those of normal controls. 2) Sixty percent of alcohol dependence patients and twenty percent of normal controls had panic attacks induced by sodium lactate. 3) All panic attacks induced by sodium lactate were relieved after clonidine infusions. 4) There were blunted growth hormone responses after clonidine infusions in alcohol dependence patients who had sodium lactate induced panic attacks like panic disorder patients. These results suggest that alcohol dependence patients may have noradrenergic abnormality same as panic disorder patients and two disorder may have high biological correlations each other.

• Korean Journal of Food Science and Technology
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• v.20 no.5
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• pp.704-710
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• 1988

This study was, firstly, to investigate water holding capacity in terms of variation of moisture sorption isotherms of seasoned squid treated with sodium lactate, glycerol, propylene glycol, sorbitol, mannitol, sodium benzoate, potassium sorbate and calcium propionate, and secondly, the effect of humectant treatments on storage stability was studied. The criteria for storage stability was based on three quality factors, namely, lipid oxiations, color development by non-enzymatic browning reactions and lipid oxidation, and mold growth. The effect of humectants on equilibrium moisture content was in the following increasing order; mannitol < sorbitol < sodium lactate < propylene glycol < glycerol. The experimental data indicated that sodium lactate has, in practice, potentially positive effect on processing of seasoned squid. During the storage period of 60 days, TBA values increased in all samples tested as humectants concentrations increased up to 10%. However, in the range of 1-7% sodium lactate treatment, the degree of lipid oxidation, browning reactions and mild growth were not high enough to affect the quality of seasoned squid, when compared with conventionally manufactured ones.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.1
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• pp.74-82
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• 1982

In the previous study, we have reported the effect of lowering water activity of sodium chloride, sugars and polyols. In this study, water activity($a_w$)of various model Preparations of Kamaboko was measured and ability of lowering $a_w$ of starch, glycine and sodium lactate was discussed. In addition, the aw measurements were also compared to the predicted values of au which were derived from the equation of Raoult's law and the linear slope method by Sloan ana Labuza. The effect of starch on lowering $a_w$ was very low, and glycine was more effective than starch. Sodium lactate was shown to be the most effective among humectants examined. When it was added by $7.5\%$, the $a_w$ of model Kamaboko A was reduced to 0.93-0.94. Generally, prediction by the equation of Raoult's law turned out to be useful for determining $a_w$ lowering effect of humectants, excepting sodium chloride and sodium lactate. The equation of regression derived from the least squares could be applied to Predicting au in the model Kamaboko.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.3
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• pp.456-461
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• 1997

Sodium lactateand sodium citrate, traditional food preservatives, were added to extend the shelf-life of the loow-salted Myungran-jeot, and various chemical and microbiological analyses were carried out with Muungran-jeot, and various chemical and microbiological analyses were carried out with Myungran-jeot femented at 1$0^{\circ}C$. pH was decreased in the beginning stage of fermentation and then increased, whereas the content of lactic acid was increased during fermentation. But, lactic acid production of the low-salted Myungran-jeot with preservative were lower than control. The NH$_2$-N content of the low-salted Myungran-jot with sodium citrate was increased in the beginning of fermentation and then decreased. Sodium citrate inhibited the productions of VBN and TMA during the fermentation of Myungran-jeot, whereas sodium lactate inhibited the productions of VBN and TBA. Sodium lactate inhibited the growths of proteolytic bacteris and fungi. The estimated shelf-lives of the Myungran-jeot with control, sodium lactate, and sodium citrate were about 11, 13, and 13 days, respectively.

• Proceedings of the KSAR Conference
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• 2003.06a
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• pp.64-64
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• 2003

본 연구는 돼지의 미성숙란을 체외에서 성숙, 수정시킨 후 생산된 체외수정란을 NCSU23 체외배양액에 sodium pyruvate, hemicalcium lactate 및 glucose를 첨가해 돼지 체외수정란의 체외발육에 미치는 영향을 검토하였다. NCSU23 체외배양액에 Glucose 0 mM, 2.78 mM, 5.56 mM 및 11.12 mM을 처리하여 체외배양한 결과 분할율은 glucose처리구가 무처리구에 비해 통계적으로 유의하게 높은 성적을 나타냈으며(P<0.05), 상실배까지 체외발육률 또한 glucose처리구가 무처리구에 비해 통계적으로 유의하게 높은 성적을 나타냈다 (P<0.05). 한편 배반포까지의 체외발육율은 5.56 mM 처리구가 다른 처리구에 비해 높은 경향을 나타냈지만 통계적 유의성은 인정되지 않았다. Glucose와 0.4mM sodium pyruvate, 2mM hemicalcium lactate 공동배양 처리구와 glucose를 첨가하지 않은 처리구의 분할율은 처리구간 커다란 차이를 나타내지 않았으며, 상실배기 이상 발육된 체외 발육율도 처리구간 커다란 차이를 나타내지 않았다. 또한, 각 처리구간 분할율은 hemicalcium lactate와 glucose공동배양 처리구가 가장 좋은 성적을 나타냈지만 통계적 유의성은 인정되지 않았으며, 상실배기 이상 발육된 체외 발육율은 hemicalcium lactate만 첨가한 처리구가 가장 좋은 성적을 나타냈지만 통계적 유의성은 인정되지 않았다. Sodium pyruvate를 체외수정 후 8시간, 48시간, 96시간, 120시간에 제거하였을 때 분할율은 sodium pyruvate를 제거하는 시기가 늦어질수록 분할율이 향상되는 경향을 나타냈지만 통계적 유의성은 인정되지 않았다. 또한, 상실배기 이상 발육된 체외 발육율은 제거하는 시기가 늦어질수록 체외 발육율이 향상되는 경향을 나타냈지만 통계적 유의성은 인정되지 않았다. 본 연구의 결과 돼지 체외수정란의 체외배양시 glucose의 첨가는 체외발육을 증진시키는 결과가 있었으며, glucose와 sodium pyruvate, hemicalcium lactate 공동배양은 체외배양에 별다른 영향을 미치지 못하는 것으로 나타났다.

• Food Science of Animal Resources
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• v.28 no.5
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• pp.567-573
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• 2008

This study investigated the effects of sodium chloride, potassium chloride, potassium lactate and calcium ascorbate on the physico-chemical and sensory characteristics of sodium-reduced pork patties. Pork patties were prepared in 4 ways: T1 (control, 1.0% NaCl), T2 (0.6% NaCl, 0.4% KCl), T3 (0.7% NaCl, 0.3% potassium lactate) and T4 (0.7% NaCl, 0.3% calcium ascorbate). The pH, cooking loss, total plate counts, TBARS (2-thiobarbituric acid reactive substances), surface color (L, a, b) and sensory characteristics were evaluated. The partial substitution of NaCl with KCl and calcium ascorbate decreased the cooking loss and TBARS values, and enhanced microbial stability. The partial substitution of NaCl with potassium lactate significantly decreased TBARS values and enhanced microbial stability, but significantly increased cooking loss compared to the control after 1 and 4 days of storage. However, the surface color and sensory characteristics were not affected by any of the treatments.

• Journal of the Optical Society of Korea
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• v.13 no.2
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• pp.279-285
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• 2009

Prediction of glucose concentration in the interstitial fluid (ISF) based on mid-infrared absorption spectroscopy was examined at the glucose fundamental absorption band of 1000 - 1500/cm (10 - 6.67 um) using multi-component analysis. Simulated ISF samples were prepared by including four major ISF components. Sodium lactate had absorption spectra that interfere with those of glucose. The rest NaCl, KCl and $CaCl_2$ did not have any signatures. A preliminary experiment based on Design of Experiment, an optimization method, proved that sodium lactate influenced the prediction accuracy of glucose. For the main experiment, 54 samples were prepared whose glucose and sodium lactate concentration varied independently. A partial least squares regression (PLSR) analysis was used to build calibration models. The prediction accuracy was dependent on spectrum preprocessing methods, and Mean Centering produced the best results. Depending on calibration sample sets whose sodium lactate had different concentration levels, the standard error prediction (SEP) of glucose ranged $17.19{\sim}21.02\;mg/dl$.