Pyruvic Acid Assay Kit

For the specific and rapid measurement and analysis of pyruvic acid in beer, wine, fruit juice, food products and bodily fluids.

Suitable for manual, auto-analyser and microplate formats.

Product Code
Content/size
Stock
Price
Qty
K-PYRUV
100 assays (manual) / 1000 assays (microplate)
/ 1000 assays (auto-analyser)
$177.00

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UV-method for the determination of Pyruvic Acid in beer, cheese,
fermentation products and other materials

Principle:
                          (D-lactate dehydrogenase)
(1) Pyruvate + NADH + H+ → D-lactic acid + NAD+

Kit size:                              * 100 assays (manual) / 1000 (microplate)
                                          / 1000 (auto-analyser)

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:                   ~ 3 min
Detection limit:                  0.39 mg/L
Application examples:
Wine, beer, fruit juices, soft drinks, cheese, dietary supplements,
pharmaceuticals and other materials (e.g. biological cultures,
samples, etc.)
Method recognition:    Novel method

Advantages

  • Very cost effective
     
  • 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
     
  • Suitable for manual, microplate and auto-analyser formats

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.

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.

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.

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.

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.

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.

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.

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.

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