Laktátos

Laktátos is a term used to describe something that contains or is related to lactate. Lactate, also known as lactic acid, is a molecule produced in the body during periods of intense physical activity when oxygen supply to muscles is limited. It is also produced by certain bacteria, most notably in the fermentation of dairy products.

In a biological context, lactate is a byproduct of anaerobic metabolism. While once thought to be solely a waste product, it is now understood to be a fuel source that can be converted back to glucose in the liver or used by other tissues for energy. High levels of lactate in the blood, known as lactic acidosis, can indicate a serious underlying medical condition, such as sepsis, shock, or certain metabolic disorders. However, transient increases in lactate are common after strenuous exercise and are not necessarily indicative of a problem.

In the food industry, lactate is used as a preservative and flavoring agent. It is commonly found in products like yogurt, cheese, and sauerkraut, where it contributes to their characteristic tangy taste and extends shelf life by inhibiting the growth of spoilage microorganisms. Calcium lactate and sodium lactate are examples of lactate salts used in food production. The term "laktátos" might appear on food labels to indicate the presence of these compounds.