Lactate is the conjugate base of lactic acid, formed by the deprotonation of 2-hydroxypropanoic acid. It plays a central role in anaerobic metabolism as the end product of glycolysis in muscle cells under oxygen-limited conditions. In food science, lactate salts such as sodium lactate are used as preservatives, flavor enhancers, and pH regulators due to their antimicrobial properties and ability to extend shelf life. It is highly soluble in aqueous environments and participates in the Cori cycle for gluconeogenesis in the liver. Industrially produced via fermentation of carbohydrates, lactate contributes to the tangy flavor in fermented foods like yogurt and sauerkraut.