Lactates act as a bacteriostat by increasing the lag phase or dormant phase of microorganisms.
Studies on the specific action of lactate indicate mechanisms that interfere with the metabolism of the bacteria, such as intercellular acidification, interference with the proton transfer across the cell membrane and feedback inhibition. Lactate also reduces water activity. This antimicrobial action suppresses growth for extended periods of time, assuring you of a longer shelf life and increased product safety. Since lactate does not kill bacteria, lactate cannot be used to mask poor sanitation practices. The shelf life extension is dependent on the initial bacteria load, plant sanitation, handling and storage temperatures.