Pyruvic Acid Assay Kit

- Overview
  - For the specific and rapid measurement and analysis of pyruvic acid in beer, wine, fruit juice, food products and bodily fluids.
    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: 0.39mg/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
    
    Wine, beer, fruit juices, soft drinks, cheese, dietary supplements, pharmaceuticals and other materials (e.g. biological cultures, samples, etc.).
- Reference
  - 1.The Impact of Chitosan on the Chemical Composition of Wines Fermented with Schizosaccharomyces pombe and Saccharomyces cerevisiae. Scansani, S., Rauhut, D., Brezina, S., Semmler, H. & Benito, S. (2020). Foods, 9(10), 1423.
    2.Cyanoflan: A cyanobacterial sulfated carbohydrate polymer with emulsifying properties. Mota, R., Vidal, R., Pandeirada, C., Flores, C., Adessi, A., De Philippis, R., Nunes, C., Coimbra, M. A. & Tamagnini, P. (2020). Carbohydrate Polymers, 229, 115525.
    3.Differential cytokine and metabolite production by cervicovaginal epithelial cells infected with Lactobacillus crispatus and Ureaplasma urealyticum. Cavanagh, M., Amabebe, E. & Anumba, D. O. (2020). Anaerobe, 62, 102101.
    4.Assessment of β-glucans, phenols, flavor and volatile profiles of hulless barley wine originating from highland areas of China. Zhang, K., Yang, J., Qiao, Z., Cao, X., Luo, Q., Zhao, J., Wang, F. & Zhang, W. (2019). Food Chemistry, 293, 32-40.
    5.Acetate metabolism and the inhibition of bacterial growth by acetate. Pinhal, S., Ropers, D., Geiselmann, J. & de Jong, H. (2019). Journal of Bacteriology, 201(13).
    6.Selection of appropriate Schizosaccharomyces strains for winemaking. Benito, S., Palomero, F., Calderón, F., Palmero, D. & Suárez-Lepe, J. A. (2014). Food Microbiology, 42, 218-224.
    7.Physiological features of Schizosaccharomyces pombe of interest in making of white wines. Benito, S., Palomero, F., Morata, A., Calderón, F., Palmero, D. & Suárez-Lepe, J. A. (2013). European Food Research and Technology, 236(1), 29-36.
    8.The influence of the primary and secondary xanthan structure on the enzymatic hydrolysis of the xanthan backbone. Kool, M. M., Schols, H. A., Delahaije, R. J. B. M., Sworn, G., Wierenga, P. A. & Gruppen, H. (2013). Carbohydrate Polymers, 97(2), 368-375.
    9.Fractionation of sulfur isotopes by Desulfovibrio vulgaris mutants lacking hydrogenases or type I tetraheme cytochrome C3. Sim, M. S., Wang, D. T., Zane, G. M., Wall, J. D., Bosak, T. & Ono, S. (2013). Frontiers in microbiology, 4(171), 1-10.
    10.New applications for Schizosaccharomyces pombe in the alcoholic fermentation of red wines. Benito, S., Palomero, F., Morata, A., Calderón, F. & Suárez‐Lepe, J. A. (2012). International Journal of Food Science & Technology, 47(10), 2101-2108.
    11.Identification by HPLC-MS of anthocyanin derivatives in raisins. Marquez, A., Dueñas, M., Serratosa, M. P. & Merida, J. (2012). Journal of Chemistry, 2013, Article ID 274893.
    12.Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must. Morata, A., Benito, S., Loira, I., Palomero, F., Gonzalez, M. C. & Suarez-Lepe, J. A. (2012). International Journal of Food Microbiology, 159(1), 47-53.
    13.Formation of vitisins and anthocyanin–flavanol adducts during red grape drying. Marquez, A., Dueñas, M., Serratosa, M. P. & Merida, J. (2012). Journal of Agricultural and Food Chemistry, 60(27), 6866-6874.

MSDS

Pyruvic Acid Assay Kit

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