SCD™ Knowledge Base
27th Jan 2004 Elaine
Since researching D-lactic acid, I have just received some enlightening
To begin with, my book talks much in the Brain Connection and in
the Autism Connection chapters about the effect on behavior
of too much D-lactic acid being absorbed into the bloodstream
as a result of bacterial growth - even good guy bacteria
sometimes. I thought that, usually, when D-lactic is produced,
equal amounts of L-lactic acid is also produced and this
is the form we need not be concerned about because L-lactic
is quickly metabolized by the liver, does not accumulate
in the bloodstream and, therefore, does not threaten the brain
I found an authority on this, Dr Brian A. Nummer,
Ph.D. and we have been dialoguing, here is my
question to him and what he told me.
So you are telling me that the terminology "whey" can be used correctly
to describe the watery separation as in curd and whey (no fermentation) (as is
accomplished by rennin) and also can be used to describe the watery formation
after yogurt production. So, both can aptly be called" whey?" And now
that I have your ear, could you please tell me if the
lactic acid produced in making yogurt is D-lactic acid or L-lactic acid or is
it a combination of both? Thanks so much.
Yes, whey is used for the
water phase after coagulation of milk casein regardless of method.
Whether D- or L- lactic acid is produced will depend on the strains
of lactic acid bacteria. Since the actual yogurt culture can vary
there is no simple answer. You would have to look at the members
of the culture used. Lactobacillus bulgaricus, L. helveticus, and
L. delbrueckii will produce optically pure (99%) L+. If my memory
serves correctly Streptococcus thermophilus will also produce only
Dr Brian A. Nummer, Ph.D.
National Center for Home Food Preservation
This means that using Lactobacillus
Bulgarians and Streptococcus thermopiles in making
our yogurt, we are home safe as far as D-lactic acid is concerned.
I am going to pursue this further and will let you know what
I find out. In addition, I must find out if this is so for Lactobacillus
acidophilus and some of the other probiotic strains
people take in addition to yogurt.
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