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
Content/size
Stock
Price
Qty
K-SUCC
20 assays (manual) / 200 assays (microplate)
/ 270 assays (auto-analyser)
$232.00

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

Principle:
                             (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

Advantages

  • 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.

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.

Dimethylsulfide is an energy source for the heterotrophic marine bacterium Sagittula stellata.

Boden, R., Murrell, J. C. & Schäfer, H. (2011). FEMS Microbiology Letters, 322(2), 188-193.

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

Long, L. H. & Halliwell, B. (2011). Biochemical and Biophysical Research Communications, 406(1), 20-24.

Biochemical mechanism on GABA accumulation during fruit development in tomato.

Akihiro, T., Koike, S., Tani, R., Tominaga, T., Watanabe, S., Iijima, Y., Aoki, K., Shibata, D., Ashihara, H., Matsukura, C., Akama, K., Fujimura, T. & Ezura, H. (2008). Plant and Cell Physiology, 49(9), 1378-1389.

Isolation and characterization of a novel heterotrophic nitrifying and aerobic denitrifying bacterium Pseudomonas stutzeri KTB for bioremediation of wastewater.

Zhou, M., Ye, H. & Zhao, X. (2014). Biotechnology and Bioprocess Engineering, 19(2), 231-238.

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

Liszt, K. I., Walker, J. & Somoza, V. (2012). Journal of Agricultural and Food Chemistry, 60(28), 7022-7030.

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

Li, Q., Siles, J. A. & Thompson, I. P. (2010). Applied Microbiology and Biotechnology, 88(3), 671-678.

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

Seher, Y., Filiz, O. & Melike, B. (2013). Plant Systematics and Evolution, 299(2), 403-412.

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.

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

Chidi, B. S., Rossouw, D. & Bauer, F. F. (2016). Current genetics, 62(1), 149-164.

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

Nikel, P. I., Chavarría, M., Fuhrer, T., Sauer, U. & de Lorenzo, V. (2015). Journal of Biological Chemistry, 290(43), 25920-25932.

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

van Diepen, J. A., Robben, J. H., Hooiveld, G. J., Carmone, C., Alsady, M., Boutens, L., Bekkenkamp-Grovenstein, M. B., Hijmans, A., Engelke, U. F. H.,Wevers, R. A., Netea, M. G., Tack, C. J., Stienstra, R. & Deen, P. M. T. (2017). Diabetologia, 1-10.

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

Zander, D., Samaga, D., Straube, R. & Bettenbrock, K. (2017). Biophysical Journal, 112(9), 1984-1996.

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

Boonsaen, P., Kinjo, M., Sawanon, S., Suzuki, Y., Koike, S. & Kobayashi, Y. (2017). Animal Science Journal, In Press.
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