D-/L-Lactic Acid (D-/L-Lactate) (Rapid) Assay Kit

D-/L-Lactic Acid (D-/L-Lactate) (Rapid) Assay Kit

Catalog Number:
CMK1462194MEG
Mfr. No.:
K-DLATE
Price:
$660
  • Size:
    100 assays (50 of each) per kit
    Quantity:
    Add to Cart:
      • Overview
        • The D-/L-Lactic Acid (D-/L-Lactate) (Rapid) test kit is used for the rapid and specific concurrent measurement and analysis of L-lactic acid (L-lactate) and D-lactic acid (D-lactate) in beverages, meat, dairy and food products.
          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: 0.21mg/L
          Storage
          Short term stability: 2-8°C
          Long term stability: See individual component labels
          Stability
          > 1 year under recommended storage conditions

          * For research use only.

      • Applications
        • Application Description
          Wine, soft drinks, milk, dairy products, foods containing milk (e.g. dietetic foods, bakery products, baby food, chocolate, sweets and ice-cream), vinegar, fruit and vegetables, processed fruit and vegetables, meat products, food additives, paper (and cardboard), cosmetics, pharmaceuticals 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.Effect of Yogurt Acid Whey on the Quality of Maize Silage. Palamidi, I., Paraskeuas, V. V., Kotsampasi, B., Hadjigeorgiou, I., Politis, I. & Mountzouris, K. C. (2023). Fermentation, 9(12), 994.
          4.Combined use of Trametes versicolor extract and sourdough fermentation to extend the microbiological shelf-life of baked goods. Torreggiani, A., Beccaccioli, M., Verni, M., Cecchetti, V., Minisci, A., Reverberi, M., Pontonio, E. & Rizzello, C. G. (2023). LWT, 189, 115467.
          5.Application of whole-cell biosensors for analysis and improvement of L-and D-lactic acid fermentation by Lactobacillus spp. from the waste of glucose syrup production. Augustiniene, E., Jonuskiene, I., Kailiuviene, J., Mazoniene, E., Baltakys, K. & Malys, N. (2023). Microbial cell factories, 22(1), 223.
          6.Selenium-Fortified Kombucha-Pollen Beverage by In Situ Biosynthesized Selenium Nanoparticles with High Biocompatibility and Antioxidant Activity. Tritean, N., Dima, Ș. O., Trică, B., Stoica, R., Ghiurea, M., Moraru, I., Cimpean, A., Oancea, F. & Constantinescu-Aruxandei, D. (2023). Antioxidants, 12(9), 1711.
          7.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.
          8.A study of electron source preference and its impact on hydrogen production in microbial electrolysis cells fed with synthetic fermentation effluent. Choi, Y., Kim, D., Choi, H., Cha, J., Baek, G. & Lee, C. (2023). Bioengineered, 14(1), 2244759.
          9.Dual role of probiotic lactic acid bacteria cultures for fermentation and control pathogenic bacteria in fruit-enriched fermented milk. Borgonovi, T. F., Fugaban, J. I. I., Bucheli, J. E. V., Casarotti, S. N., Holzapfel, W. H., Todorov, S. D. & Penna, A. L. B. (2023). Probiotics and Antimicrobial Proteins, 1-16.
          10.Up-cycling grape pomace through sourdough fermentation: Characterization of phenolic compounds, antioxidant activity, and anti-inflammatory potential. Torreggiani, A., Demarinis, C., Pinto, D., Papale, A., Difonzo, G., Caponio, F., Pontonio, E., Verni, M. & Rizzello, C. G. (2023).. Antioxidants, 12(8), 1521.
          11.Gluten-Free Bread Enriched with Artichoke Leaf Extract In Vitro Exerted Antioxidant and Anti-Inflammatory Properties. Vacca, M., Pinto, D., Annunziato, A., Ressa, A., Calasso, M., Pontonio, E., Celano, G. & De Angelis, M. (2023). Antioxidants, 12(4), 845.
          12.Transcriptional analysis of the molecular mechanism underlying the response of Lactiplantibacillus plantarum to lactic acid stress conditions. Jang, H. Y., Kim, M. J., Bae, M., Hwang, I. M. & Lee, J. H. (2023). Heliyon, 9(6).
          13.Simultaneous saccharification and fermentation with Weizmannia coagulans for recovery of synthetic fibers and production of lactic acid from blended textile waste. Mihalyi, S., Tagliavento, M., Boschmeier, E., Archodoulaki, V. M., Bartl, A., Quartinello, F. & Guebitz, G. M. (2023). Resources, Conservation and Recycling, 196, 107060.
          14.Differential behavior of Lactobacillus helveticus B1929 and ATCC 15009 on the hydrolysis and angiotensin-I-converting enzyme inhibition activity of fermented ultra-high temperature milk and nonfat dried milk powder. Guron, G. K., Qi, P. X., McAnulty, M. J., Renye Jr, J. A., Miller, A. L., Oest, A. M., Wickham, E. D. & Harron, A. (2023). Journal of Dairy Science, In Press.

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