Differential inactivation of Listeria monocytogenes by D- and L-lactic acid

Aims: To determine inactivation of Listeria monocytogenes by the two lactic acid isomers. Methods and Results: The survival of four strains with varying sensitivity to acid was determined following treatment with l‐ or d‐lactic acid at 100 mmol l−1 (pH 3·7) or HCl at pH 3·37. There was some, but not complete, similarity in the relative sensitivity of the four strains to the two types of acid. All strains were most sensitive to d‐lactic acid, which gave 0·6–2·2 log units greater reduction than l‐lactic acid midway in the inactivation curves. Even very low concentrations of the two isomers had an immediate effect on pHi which was identical for the two isomers. Conclusions: The results show that L. monocytogenes is more sensitive to d‐ than to l‐lactic acid; however, this difference is less than the strain variation in l‐lactic acid sensitivity. Significance and Impact of the Study: This work has implications for the application of lactic acid for food preservation as well as for the understanding of the antibacterial mechanisms of weak organic acids.