Lactiques

Lactiques constitute a class of compounds that are primarily acids derived from lactones or sugars, most commonly lactic acid (2-hydroxypropanoic acid) and its salts, such as lactates. The term is often used in the context of food chemistry, fermentation, and biochemistry. Lactic acid exists in two stereoisomeric forms, L-(+)-lactic acid and D-(-)-lactic acid, with the L enantiomer predominating in natural metabolic pathways. In many biological systems, lactate is produced through anaerobic glycolysis when oxygen is limited; here it serves as a temporary carbon and energy reservoir that can be reconverted into glucose via gluconeogenesis or used for ATP generation in the presence of oxygen.

In the industrial sphere, lactates are valued as biodegradable plasticizers, solvents, and emulsifying agents. Polylactic acid (PLA), a polymer derived from lactic acid, is widely employed in packaging, disposable cutlery, and as a component in biodegradable medical implants. The fermentation of sugars by lactic acid bacteria such as *Lactobacillus* and *Streptococcus* species produces lactic acid that is essential in the manufacture of yogurt, cheese, and pickled vegetables. The lactic acid concentration influences texture, acidity, and flavor in these products.

Lactiques also appear in pharmacology where lactate salts of catecholamines or morphine are used to deliver active drugs with enhanced solubility. In environmental science, lactates are studied as part of carbon cycling and microbial ecosystem metabolism. Due to their moderate acidity and biodegradability, lactates are considered environmentally friendly compared with many synthetic acids, facilitating their application in food preservation, cosmetics, and green chemistry.