Levotulla

Levotulla is the Finnish term for lactic acid (chemical formula C3H6O3), a simple alpha-hydroxy acid that is a key intermediate in various metabolic pathways. It is produced by the decarboxylation of pyruvate during anaerobic glycolysis, a process that occurs in muscle cells during strenuous activity and in many microorganisms involved in fermentation. In biochemistry, lactic acid is commonly referred to as lactate when it exists in its deprotonated form at physiological pH.

The word levotulla originates from the Finnish "levätä," meaning "to ferment," reflecting its historical association with fermentation processes. Lactic acid is an important component of the food industry, where it is employed as a natural preservative, flavoring agent, and acidity regulator. Its use in dairy products such as cheese and yogurt is well documented, as it contributes to texture, taste, and shelf‑life stability. In addition, lactic acid serves as a biopolymer monomer for producing polylactic acid (PLA), a biodegradable polyester used in packaging and biomedical applications.

In physiological contexts, elevated levels of levotulla in blood indicate lactic acidosis, a potentially serious condition that can arise from hypoxia, shock, or metabolic disorders. The acid is normally cleared by hepatic conversion to glucose through gluconeogenesis and by renal excretion. Various lactic acid bacteria (LAB), including strains of Lactobacillus, Leuconostoc, and Streptococcus, synthesize levotulla during carbohydrate metabolism, producing sour flavors essential to fermented foods.

Levotulla participates in the Cori cycle, whereby lactate produced in muscle is transported to the liver and re‑converted to glucose. It also serves as an energy substrate for heart mitochondria and as a signal molecule influencing cellular pathways such as autophagy. The compound’s widespread industrial, nutritional, and medical relevance continues to drive research into efficient production methods, regulatory mechanisms, and therapeutic applications.