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

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.

Extended cofactors stability. Dissolved cofactors stable for > 1 year at 4oC.

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Product Code
Content/size
Stock
Price
Qty
K-DLATE
100 assays (50 of each) per kit
$378.00

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UV-method for the determination of D-/L-Lactic Acid in
foodstuffs, beverages and other materials

Principle:
                        (D-lactate dehydrogenase)
(1) D-Lactic acid + NAD+ ↔ pyruvate + NADH + H+

                      (glutamate-pyruvate transaminase)
(2) Pyruvate + D-glutamate → D-alanine + 2-oxoglutarate

                     (L-lactate dehydrogenase)
(3) L-Lactic acid + NAD+  pyruvate + NADH + H+

Kit size:                           * 50 assays of each

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).
 

Method:                           Spectrophotometric at 340 nm
Reaction time:                ~ 10 min (L-lactic acid) and ~ 5 min (D-lactic acid)
Detection limit:               0.21 mg/L
Application examples:
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.)
Method recognition:    
Methods based on this principle have been accepted by DIN, GOST,
IDF, EEC, EN, ISO, OIV, IFU, AIJN and MEBAK

Advantages

  • Rapid total analysis time (concurrent / flexible D and L-lactic acid reaction format)
     
  • D-lactate dehydrogenase reaction very rapid with most samples (~ 5 min)
     
  • Very competitive price (cost per test)
     
  • All reagents stable for > 2 years after preparation
     
  • Mega-Calc™ software tool is available from our website for hassle-free raw data processing
     
  • Standard included
     
  • Extended cofactors stability

Grape and wine analysis: Oenologists to exploit advanced test kits.

Charnock, S. C. & McCleary, B. V. (2005). Revue des Enology, 117, 1-5.

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.

Microbial and physicochemical succession in fermented sausages produced with bacteriocinogenic culture of Lactobacillus sake and semi-purified bacteriocin mesenterocin Y.

Zdolec, N., Hadžiosmanović, M., Kozačinski, L., Cvrtila, Ž., Filipović, I., Škrivanko, M. & Leskovar, K. (2008). Meat Science, 80(2), 480-487.

Effects of yeast extract and different amino acids on the dynamics of some components in cabbage juice during fermentation with Bifidobacterium lactis BB-12.

Buruleanu, C. L., Nicolescu, C. L., Avram, D., Manea, I. & Bratu, M. G. (2012). Food Science and Biotechnology, 21(3), 691-699.

Heterofermentative process in dry fermented sausages-a case report.

Kameník, J., Dušková, M., Saláková, A. & Šedo, O. (2013). Acta Veterinaria Brno, 82(2), 181-186.

Effects of harvest date, wilting and inoculation on yield and forage quality of ensiling safflower (Carthamus tinctorius L.) biomass.

Cazzato, E., Laudadio, V., Corleto, A. & Tufarelli, V. (2011). Journal of the Science of Food and Agriculture, 91(12), 2298-2302.

Modelling the Effect of Different Substrates and Temperature on the Growth and Lactic Acid Production by Lactobacillus amylovorus DSM 20531T in Batch Process.

Trontel, A., Baršić, V., Slavica, A., Santek, B. & Novak, S. (2010). Food Technology & Biotechnology, 48(3), 352-361.

Lactose fermentation by Kombucha – a process to obtain new milk–based beverages.

Iličić, M., Kanurić, K., Milanović, S., Lončar, E., Djurić, M. & Malbaša, R. (2012). Romanian Biotechnological Letters, 17(1), 7013-7021.

Simultaneous saccharification and high titer lactic acid fermentation of corn stover using a newly isolated lactic acid bacterium Pediococcus acidilactici DQ2.

Zhao, K., Qiao, Q., Chu, D., Gu, H., Dao, T. H., Zhang, J. & Bao, J. (2013). Bioresource Technology, 135, 481-489.

Biohydrogen and methane production from cheese whey in a two-stage anaerobic process.

Antonopoulou, G., Stamatelatou, K., Venetsaneas, N., Kornaros, M. & Lyberatos, G. (2008). Industrial & Engineering Chemistry Research, 47(15), 5227-5233.

Production of functional Ricotta Cheese.

Niro, S., Succi, M., Cinquanta, L., Fratianni, A., Tremonte, P., Sorrentino, E. & Panfili, G. (2013), Dairy Ingredients, 24(6), 56-59.

Responses in digestion, rumen fermentation and microbial populations to inhibition of methane formation by a halogenated methane analogue.

Mitsumori, M., Shinkai, T., Takenaka, A., Enishi, O., Higuchi, K., Kobayashi, Y., Nonaka, I., Asanuma, N., Denman, S. E. & McSweeney, C. S. (2012). British Journal of Nutrition, 108(03), 482-491.

The effect of transglutaminase on rheology and texture of fermented milk products.

Iličić, M. D., Milanović, S. D., Carić, M. Ð., Vukić, V. R., Kanurić, K. G., Ranogajec, M. I. & Hrnjez, D. V. (2013). Journal of Texture Studies, 44(2), 160-168.
The training video below demonstrates some general principles of wine analysis.

To choose a chapter, play the video and select the required chapter from the options on the video display.

Chapter 1: Introduction
Chapter 2: MegaQuant Assay Format
Chapter 3: Manual Format – Recording Spectrophotometer
Chapter 4: Manual Format –Non Recording Spectrophotometer
Chapter 5: Autoanalyser Format
Chapter 6: Liquid Ready Reagents
Chapter 7: Sample Preparation/PVPP Treatment

Below you will find a link to our dedicated frequently asked questions section. Within this section you will find common questions and answers on a range of topics about the product.

FAQs