Succinic Acid Assay Kit

The Succinic Acid test kit is suitable for the specific assay of succinic acid in wine, cheese, eggs, sauce and other 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
20 assays (manual) / 200 assays (microplate)
/ 270 assays (auto-analyser)

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UV-method for the determination of Succinic Acid in foodstuffs,
feed, wine and other materials

                             (succinyl-CoA synthetase)
(1) Succinate + ATP + CoA → ADP + succinyl-CoA + Pi

             (pyruvate kinase)
(2) ADP + PEP → ATP + pyruvate

                         (L-lactate dehydrogenase)
(3) Pyruvate + NADH + H+ → NAD+ + L-lactate

Kit size:                            * 20 assays (manual) / 200 (microplate)
                                          / 270 (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:                  ~ 6 min
Detection limit:                 0.26 mg/L
Application examples:
Wine, fruit and vegetables, soy sauce, cheese, egg, egg products
and other materials (e.g. biological cultures, samples, etc.)
Method recognition:    
Methods based on this principle have been accepted by EEC


  • Very competitive price (cost per test)
  • All reagents stable for > 2 years as supplied
  • Very rapid reaction (even at room temperature)
  • 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.

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Artefacts in cell culture: α-Ketoglutarate can scavenge hydrogen peroxide generated by ascorbate and epigallocatechin gallate in cell culture media.

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Biochemical mechanism on GABA accumulation during fruit development in tomato.

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Identification of Organic Acids in Wine That Stimulate Mechanisms of Gastric Acid Secretion.

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Succinic acid production from orange peel and wheat straw by batch fermentations of Fibrobacter succinogenes S85.

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Gamma-amino butyric acid, glutamate dehydrogenase and glutamate decarboxylase levels in phylogenetically divergent plants.

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Exposure to elevated temperature and Pco2 reduces respiration rate and energy status in the periwinkle Littorina littorea.

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Identifying and assessing the impact of wine acid-related genes in yeast.

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Pseudomonas putida KT2440 strain metabolizes glucose through a cycle formed by enzymes of the Entner-Doudoroff, Embden-Meyerhof-Parnas, and pentose phosphate pathways.

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SUCNR1-mediated chemotaxis of macrophages aggravates obesity-induced inflammation and diabetes.

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Bistability and Nonmonotonic Induction of the lac Operon in the Natural Lactose Uptake System.

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Partial characterization of phylogeny, ecology and function of the fibrolytic bacterium Ruminococcus flavefaciens OS14, newly isolated from the rumen of swamp buffalo.

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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.