1.
Clin Chem
; 43(11): 2187-9, 1997 Nov.
Article
in English
| MEDLINE
| ID: mdl-9365409
2.
J Appl Bacteriol
; 56(3): 415-9, 1984 Jun.
Article
in English
| MEDLINE
| ID: mdl-6746462
ABSTRACT
A rapid method for the detection of lactic acid in preserved foods has been developed, based upon a chemical spot test which does not require solvent extraction or derivatisation of the lactic acid in the sample. The test can be completed within 5 min and was shown to confirm microbial spoilage detected by cultural techniques in a range of preserved foods. In addition the test was able to indicate microbial spoilage in samples where cultural techniques failed because the spoilage organisms were dead. The test may not be appropriate for products which have a naturally high lactic acid content.