Enzytec™ L-Lactic Acid is an enzymatic test for the determination of L-Lactic Acid in foodstuffs and other materials.

For in vitro use only.

General Information:

L-Lactic acid is found in many foods and beverages. Produced naturally by lactic acid bacteria, L-lactic acid is found in many fermented milk products such as yoghurt, and also in pickled vegetables, cured meats and fish. It is commonly supplemented into foods and beverages (E270) as a non-volatile acidulant. In the wine industry, the course of malolactic fermentation is monitored by following the falling level of L-malic acid, and the increasing level of L-lactic acid. The content of L-lactate in beer indicates the presence of Lactobacilli in production. The content of L-lactate in liquid whole egg or in egg powder gives good information about the hygienic situation of the products. Similarly, the quality of milk and fruit and vegetables can be established by measurement of L-lactic acid content. L-Lactate in milk powder indicates the use of neutralized sour milk for the production of milk powder. L-Lactate in wine is also formed during the “second fermentation” (malo-lactic fermentation).

Test Format: Test combination for 32 determinations

Wavelength: 340 nm

Temperature: 20-25 °C

Sample Solution: 0.3 to 30 μg L-lactic acid in 0.100 to 1.000 mL sample volume

LOD (Detection limit): 0.3 mg / L