L-Malic Acid Assay Kit (Manual Format)

L-Malic Acid (Regular) Assay Kit, for the specific assay of L-malic acid (L-malate) in beverages and food products.

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Product Code
Content/Size
Stock
Price
Qty
K-LMAL-58A
58 assays (manual) / 580 (microplate)
$139.00
K-LMAL-116A
116 assays (manual) / 1160 (microplate)
$240.00

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

Principle:
                     (L-malate dehydrogenase)
(1) L-Malic acid + NAD+ ↔ oxaloacetate + NADH + H+

                    (glutamate-oxaloacetate transaminase)
(2) Oxaloacetate + L-glutamate → L-aspartate + 2-oxoglutarate

Kit size:                        (K-LMAL-58A)
                                       58 assays (manual) / 580 (microplate) or
                                       (K-LMAL-116A)
                                      116 assays (manual) / 1160 (microplate)
Method:                        Spectrophotometric at 340 nm
Reaction time:             ~ 3 min
Detection limit:            0.25 mg/L
Application examples:
Wine, beer, fruit juices, soft drinks, candies, fruit and vegetables,
bread, cosmetics, pharmaceuticals and other materials (e.g. biological
cultures, samples, etc.)
Method recognition:    
Methods based on this principle have been accepted by AOAC, EEC,
EN, NF, NEN, DIN, GOST, OIV, IFU, AIJN and MEBAK

Advantages

  • PVP incorporated to prevent tannin inhibition
     
  • Both enzymes supplied as stable suspensions
     
  • Very competitive price (cost per test)
     
  • All reagents stable for > 2 years after preparation
     
  • Very rapid reaction (~ 3 min)
     
  • Mega-Calc™ software tool is available from our website for hassle-free raw data processing
     
  • Standard included
     
  • Extended cofactors stability
     
  • Suitable for manual and microplate format

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.

Are Enterococcus populations present during malolactic fermentation of red wine safe? (K-LMAL-58A)

Pérez-Martín, F., Seseña, S., Izquierdo, P. M. & Palop, M. L. (2014). Food Microbiology, 42, 95-101.

Genetic diversity of Oenoccoccus oeni isolated from wines treated with phenolic extracts as antimicrobial agents. (K-LMAL-58A)

García-Ruiz, A., Tabasco, R., Requena, T., Claisse, O., Lonvaud-Funel, A., Bartolomé, B. & Moreno-Arribas, M. (2013). Food Microbiology, 36(2), 267-274.

Anaerobic organic acid metabolism of Candida zemplinina in comparison with Saccharomyces wine yeasts. (K-LMAL-58A)

Magyar, I., Nyitrai-Sárdy, D., Leskó, A., Pomázi, A. & Kállay, M. (2014). International Journal of Food Microbiology, 178, 1-6.

Antimicrobial phenolic extracts able to inhibit lactic acid bacteria growth and wine malolactic fermentation. (K-LMAL-58A)

García-Ruiz, A., Cueva, C., González-Rompinelli, E. M., Yuste, M., Torres, M., Martín-Álvarez, P. J., Bartolome, B. & Moreno-Arribas, M. (2012). Food Control, 28(2), 212-219.

Impact of γ-irradiation on antioxidant capacity of mango (Mangifera indica L.) wine from eight Indian cultivars and the protection of mango wine against DNA damage caused by irradiation.

Kondapalli, N., Sadineni, V., Variyar, P. S., Sharma, A. & Obulam, V. S. R. (2014). Process Biochemistry, 49(11), 1819-1830.

Water stress and abscisic acid treatments induce the CAM pathway in the epiphytic fern Vittaria lineata (L.).

Minardi, B. D., Voytena, A. P. L., Santos, M. & Randi, Á. M. (2014). Photosynthetica, 52(3), 404-412.

Influence of ethanol, malate and arginine on histamine production of Lactobacillus hilgardii isolated from an Italian red wine. (K-LMAL-116A)

Mazzoli, R., Lamberti, C., Coisson, J. D., Purrotti, M., Arlorio, M., Giuffrida, M. G., Giunta, C. & Pessione, E. (2009). Amino acids, 36(1), 81-89.

Immobilization of Oenococcus oeni in lentikats® to develop malolactic fermentation in wines. (K-LMAL-116A)

Rodríguez‐Nogales, J. M., Vila‐Crespo, J. & Fernández‐Fernández, E. (2013). Biotechnology Progress, 29(1), 60-65.
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