K-DATE / D-Lactic Acid (D-Lactate) (Rapid) Assay kit (50)

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Megazyme K-DATE

D-Lactic Acid (D-Lactate) (Rapid) Assay kit (50)

- Publications -

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.

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Grape and wine analysis: Oenologists to exploit advanced test kits.

Charnock, S. C. & McCleary, B. V. (2005). Revue des Enology, 117, 1-5.

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Reproducible, high-yielding, biological caproate production from food waste using a single-phase anaerobic reactor system.

Nzeteu, C. O., Trego, A. C., Abram, F. & O’Flaherty, V. (2018). Biotechnology for Biofuels, 11(1), 108.

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Sharpea and Kandleria are lactic acid producing rumen bacteria that do not change their fermentation products when co-cultured with a methanogen.

Kumar, S., Treloar, B. P., Teh, K. H., McKenzie, C. M., Henderson, G., Attwood, G. T., Waters, S. M., Patchett, M. L. & Janssen, P. H. (2018). Anaerobe, 54, 31-38.

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Are serum amyloid A or D-lactate useful to diagnose synovial contamination or sepsis in horses?.

Robinson, C. S., Singer, E. R., Piviani, M. & Rubio-Martinez, L. M. (2017). Veterinary Record, vetrec-2017.

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Long-term adaptive evolution of Leuconostoc mesenteroides for enhancement of lactic acid tolerance and production.

Ju, S. Y., Kim, J. H. & Lee, P. C. (2016). Biotechnology for Biofuels, 9(1), 240.

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Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soybean.

Bartkiene, E., Krungleviciute, V., Juodeikiene, G., Vidmantiene, D. & Maknickiene, Z. (2015). Journal of the Science of Food and Agriculture, 95(6), 1336-1342.

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Markers of perioperative bowel complications in colorectal surgery patients.

Hyšpler, R., Tichá, A., Kaška, M., Žaloudková, L., Plíšková, L., Havel, E. & Zadák, Z. (2015). Disease Markers, 2015, Article ID 428535.

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The Use of Lactic Acid Bacteria in the Fermentation of Fruits and Vegetables - Technological and Functional Properties.

Urbonaviciene, D., Viskelis, P., Bartkiene, E., Juodeikiene, G. & Daiva Vidmantiene, D. (2015). Biochemistry, Genetics and Molecular Biology, Biotechnology, Chapter 7.

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Homo-fermentative production of D-lactic acid by Lactobacillus sp. employing casein whey permeate as a raw feed-stock.

Prasad, S., Srikanth, K., Limaye, A. M. & Sivaprakasam, S. (2014). Biotechnology Letters, 36(6) 1303-1307.

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The effect of ciliate fauna composition on murein content and mureinolytic activity in the rumen of sheep.

Bełżecki, G., Miltko, R., Kwiatkowska, E., Kowalik, B. & Michałowski, T. (2012). Journal of Animal and Feed Sciences, 21(1), 65-76.

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Engineering a cyanobacterial cell factory for production of lactic acid.

Angermayr, S. A., Paszota, M. & Hellingwerf, K. J. (2012). Applied and Environmental Microbiology, 78(19), 7098-7106.

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Production of L-lactic acid from a green microalga, Hydrodictyon reticulum, by Lactobacillus paracasei LA104 isolated from the traditional Korean food, makgeolli.

Nguyen, C. M., Kim, J. S., Hwang, H. J., Park, M. S., Choi, G. J., Choi, Y. H., Jang, K. S. & Kim, J. C. (2012). Bioresource Technology, 110, 552-559.

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D-Lactic acid production from dry biomass of Hydrodictyon reticulatum by simultaneous saccharification and co-fermentation using Lactobacillus coryniformis subsp. torquens.

Nguyen, C. M., Kim, J. S., Song, J. K., Choi, G. J., Choi, Y. H., Jang, K. S. & Kim, J. C. (2012). Biotechnology Letters, 34(12), 2235-2240.

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Modelling the Effect of Different Substrates and Temperature on the Growth and Lactic Acid Production by Lactobacillus amylovorus DSM 20531T in Batch Process.

Trontel, A., Baršić, V., Slavica, A., Santek, B. & Novak, S. (2010). Food Technology & Biotechnology, 48(3), 352-361.

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Effect of thermal processing during yogurt production upon the detection of staphylococcal enterotoxin B.

Principato, M., Boyle, T., Njoroge, J., Jones, R. L. & O'Donnell, M. (2009). Journal of Food Protection^®,72(10), 2212-2216.

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Sourdough-leavened bread improves postprandial glucose and insulin plasma levels in subjects with impaired glucose tolerance.

Maioli, M., Pes, G. M., Sanna, M., Cherchi, S., Dettori, M., Manca, E. & Farris, G. A. (2008). Acta Diabetologica, 45(2), 91-96.

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