Citric Acid Assay Kit

Citric Acid Assay Kit

Catalog Number:
CMK1462217MEG
Mfr. No.:
K-CITR
Price:
$421
  • Size:
    72 assays (manual)/720 assays (microplate)/840 assays (auto-analyser)
    Quantity:
    Add to Cart:
      • Overview
        • The Citric Acid test kit is a flexible and simple method for the rapid and reliable measurement and analysis of citric acid (citrate) in foods, beverages and other materials.
          Note for Content: The number of manual tests per kit can be doubled if all volumes are halved. This can be readily accommodated using the MegaQuantTM Wave Spectrophotometer (D-MQWAVE).

          Please contact us at for specific academic pricing.

      • Properties
        • Details
          Limit of Detection: 0.491mg/L
          Storage
          Short term stability: 2-8°C
          Long term stability: See individual component labels
          Stability
          > 2 years under recommended storage conditions

          * For research use only.

      • Applications
        • Application Description
          Grape juice, wine, beer, fruit juices, soft drinks, tea, dairy products (e.g. cheese), meat, processed meat, vegetable and fruit products, bakery products, paper, pharmaceuticals, cosmetics and other materials (e.g. biological cultures, samples, etc.).
      • Reference
        • 1.Megazyme “advanced” wine test kits general characteristics and validation. Charnock, S. J., McCleary, B. V., Daverede, C. & Gallant, P. (2006). Reveue des Oenologues, 120, 1-5.
          2.Grape and wine analysis: Oenologists to exploit advanced test kits. Charnock, S. C. & McCleary, B. V. (2005). Revue des Enology, 117, 1-5.
          3.Physicochemical changes during controlled laboratory fermentation of cocoa (CCN-51) with the inclusion of fruits and on-farm inoculation. Peña González, M. A., Ortiz Urgiles, J. P., Santander Pérez, F. A., Lazo Vélez, M. A. & Caroca Cáceres, R. S. (2023). Brazilian Journal of Food Technology, 26, e2023013.
          4.Simultaneous saccharification and citric acid production from paper wastewater pretreated banana pseudostem: Optimization of fermentation medium formulation and kinetic assessment. Laltha, M., Sewsynker-Sukai, Y. & Kana, E. G. (2022). Bioresource Technology, 361, 127700.
          5.Classifying interactions in a synthetic bacterial community is hindered by inhibitory growth medium. Dos Santos, A. R., Di Martino, R., Testa, S. E. & Mitri, S. (2022). Msystems, 7(5), e00239-22.
          6.Molecular and Physiological Properties of Indigenous Strains of Oenococcus oeni Selected from Nero di Troia Wine (Apulia, Italy). Cappello, M. S., Falco, V., Curcio, R., Mita, G. & Zapparoli, G. (2022). Microorganisms, 10(4), 795.
          7.Type A and B bovine milks: Heat stability is driven by different physicochemical parameters. Loveday, S. M., Weeks, M., Luo, D. & Cakebread, J. (2021). Journal of Dairy Science, 104(11), 11413-11421.
          8.Above- and below-ground resource acquisition strategies determine plant species responses to nitrogen enrichment. Zhang, D., Peng, Y., Li, F., Yang, G., Wang, J., Yu, J., Zhou, G. & Yang, Y. (2021). Annals of Botany, 20, 1-14.
          9.Polylactose exhibits prebiotic activity and reduces adiposity and nonalcoholic fatty liver disease in rats fed a high-fat diet. Abernathy, B. E., Schoenfuss, T. C., Bailey, A. S. & Gallaher, D. D. (2021). The Journal of Nutrition, 151(2), 352-360.
          10.The pH-Responsive Transcription Factor PacC Governs Pathogenicity and Ochratoxin A Biosynthesis in Aspergillus carbonarius. Barda, O., Maor, U., Sadhasivam, S., Bi, Y., Zakin, V., Prusky, D. & Sionov, E. (2020). Frontiers in Microbiology, 11, 210.
          11.Deletion of Voltage-Dependent Anion Channel 1 knocks mitochondria down triggering metabolic rewiring in yeast. Magri, A., Di Rosa, M. C., Orlandi, I., Guarino, F., Reina, S., Guarnaccia, M., Morello, G., Spampinato, A., Cavallaro, S., Messina, A., Vai, M. & De Pinto, V. (2020). Cellular and Molecular Life Sciences, 77(16), 3195-3213.
          12.Engineering of the citrate exporter protein enables high citric acid production in Aspergillus niger. Steiger, M. G., Rassinger, A., Mattanovich, D. & Sauer, M. (2019). Metabolic Engineering, 52, 224-231.
          13.Systems analysis of metabolism in platelet concentrates during storage in platelet additive solution. Jóhannsson, F., Guðmundsson, S., Paglia, G., Guðmundsson, S., Palsson, B., Sigurjónsson, Ó. E. & Rolfsson, Ó. (2018). Biochemical Journal, BCJ20170921.
          14.An accurate description of Aspergillus niger organic acid batch fermentation through dynamic metabolic modelling. Upton, D. J., McQueen-Mason, S. J. & Wood, A. J. (2017). Biotechnology for Biofuels, 10(1), 258.
          15.Compromised Lactobacillus helveticus starter activity in the presence of facultative heterofermentative Lactobacillus casei DPC6987 results in atypical eye formation in Swiss-type cheese. O’Sullivan, D. J., McSweeney, P. L. H., Cotter, P. D., Giblin, L. & Sheehan, J. J. (2016). Journal of dairy science, 99(4), 2625-2640.

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