L-Lactic Acid (L-Lactate) Assay Kit

The L-Lactic Acid (L-Lactate) Assay Kit is used for the specific measurement and analysis of L-lactic acid (L-lactate) in beverages, meat, dairy and food products.

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

Suitable for manual, auto-analyser and microplate formats.

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Product Code
50 assays (manual) / 500 assays (microplate)
/ 450 assays (auto-analyser)

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

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

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

Kit size:                             50 assays (manual) / 450 (microplate)
                                           / 500 (auto-analyser)
Method:                            Spectrophotometric at 340 nm
Reaction time:                  ~ 10 min
Detection limit:                 0.21 mg/L
Application examples:
Wine, beer, soft drinks, milk, dairy products (e.g. cream, milk / whey
powder, cheese, condensed milk and yogurt), foods containing milk 
(e.g. dietetic foods, bakery products, baby food, chocolate, sweets
and ice-cream), egg, egg products (e.g. egg powder), baking additives,
vinegar, fruit and vegetables, processed fruit and vegetables
(e.g. tomatoes), meat products, food additives, feed, 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,


  • Very competitive price (cost per test)
  • All reagents stable for > 2 years after preparation
  • Rapid reaction
  • Mega-Calc™ software tool is available from our website for hassle-free raw data processing
  • Standard included
  • Extended cofactors stability
  • Suitable for manual, microplate and auto-analyser formats

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.

Production of L-lactic acid from a green microalga, Hydrodictyon reticulum, by Lactobacillus paracasei LA104 isolated from the traditional Korean food, makgeolli.

Nguyen, C. M., Kim, J. S., Hwang, H. J., Park, M. S., Choi, G. J., Choi, Y. H., Jang, K. S. & Kim, J. C. (2012). Bioresource Technology, 110, 552-559.

A novel lactic acid bacterium for the production of high purity L-lactic acid, Lactobacillus paracasei subsp. paracasei CHB2121.

Moon, S. K., Wee, Y. J. & Choi, G. W. (2012). Journal of Bioscience and Bioengineering, 114(2), 155-159.

Histone acetylation regulates intracellular pH.

McBrian, M. A., Behbahan, I. S., Ferrari, R., Su, T., Huang, T. W., Li, K., Hong, C. S., Christofk, H. R., Vogelauer, M., Seligson, D. B. & Kurdistani, S. K. (2013). Molecular Cell, 49(2), 310-321.

Relationship between Fish Size and Metabolic Rate in the Oxyconforming Inanga Galaxias maculatus Reveals Size-Dependent Strategies to Withstand Hypoxia.

Urbina, M. A. & Glover, C. N. (2013). Physiological and Biochemical Zoology, 86(6), 740-749.

Exposure to elevated temperature and pCO2 reduces respiration rate and energy status in the periwinkle Littorina littorea.

Melatunan, S., Calosi, P., Rundle, S. D., Moody, A. J. & Widdicombe, S. (2011). Physiological and Biochemical Zoology, 84(6), 583-594.

Construction of a food-grade cell surface display system for Lactobacillus casei.

Qin, J., Wang, X., Kong, J., Ma, C. & Xu, P. (2014). Microbiological Research, 169(9-10), 733-740.

Identification of spoilage marker metabolites in Irish chicken breast muscle using HPLC, GC–MS coupled with SPME and traditional chemical techniques.

Alexandrakis, D., Brunton, N. P., Downey, G. & Scannell, A. G. (2012). Food and Bioprocess Technology, 5(5), 1917-1923.

Improvement of lactic acid production in Saccharomyces cerevisiae by cell sorting for high intracellular pH.

Valli, M., Sauer, M., Branduardi, P., Borth, N., Porro, D. & Mattanovich, D. (2006). Applied and Environmental Microbiology, 72(8), 5492-5499.

Sourdough-leavened bread improves postprandial glucose and insulin plasma levels in subjects with impaired glucose tolerance.

Maioli, M., Pes, G. M., Sanna, M., Cherchi, S., Dettori, M., Manca, E. & Farris, G. A. (2008). Acta Diabetologica, 45(2), 91-96.

Homo-fermentative production of D-lactic acid by Lactobacillus sp. employing casein whey permeate as a raw feed-stock.

Prasad, S., Srikanth, K., Limaye, A. M. & Sivaprakasam, S. (2014). Biotechnology Letters, 36(6), 1303-1307.

Assessment of the influence of biochar on rumen and silage fermentation: A laboratory-scale experiment.

Calvelo Pereira, R., Muetzel, S., Arbestain, M. C., Bishop, P., Hina, K. & Hedley, M. (2014). Animal Feed Science and Technology, 196, 22-31.

Q1. Is the L-Lactic Acid (L-Lactate) Assay Kit (K-LATE) suitable for measurement using cell culture media samples?

Q2. Sometimes a negative absorbance change is obtained for the blank samples, is this normal? Should the real value (negative absorbance change) or “0” be used in the calculation of results?

Q3. Should the pH of the sample be adjusted even for samples in acidic media?

Q4. There is an issue with the performance of the kit; the results are not as expected.

Q5. Can perchloric acid be used to deproteinise / clarify samples prior to analysis using the L-Lactic Acid Assay Kit (K-LATE)? If so, how should such an extraction be performed?

Q6. How can I work out how much sample to extract and what dilution of my sample should be used in the kit assay?

Q7. The pH of my sample is low (pH ~ 3.0), do I need to adjust this before I use the sample in the kit assay?

Q8. Can you explain, step by step, how to follow the method and perform the kit assay?

Q9. I have some doubts about the appearance/quality of a kit component what should be done?

Q10. Can the test kit be used to measure biological fluids and what sample preparation method should be used?

Q11. Can the sensitivity of the kit assay be increased?

Q12. Can the manual assay format be scaled down to a 96-well microplate format?

Q13. How much sample should be used for the clarification/extraction of my sample?

Q14. When using this kit for quantitative analysis what level of accuracy and repeatability can be expected?

Q15. Is it possible to add a larger volume then 2 μL of enzyme to the microplate assay? In some instances 2 μL can be difficult to pipette manually.

Q16. Can the sensitivity of the kit assay be increased?

Q17. Must the minimum absorbance change for a sample always be at least 0.1?

The training video below demonstrates some general principles of wine analysis. DVDs can be requested free of charge by simply adding a note to your online order.

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