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상품코드 : K-DATE
K-DATE / D-Lactic Acid (D-Lactate) (Rapid) Assay kit (50)
매주 수요일 4시 발주 마감 후 4-5일 소요
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배송비 주문금액별 차등 (무료)
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    관심상품

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    Megazyme K-DATE

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


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    - Publications -

     

    Megazyme publication

    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.

    Megazyme publication

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

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

    Publication
    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.

    Publication
    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.

    Publication
    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.

     

    Publication
    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.

    Publication
    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.

    Publication
    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.

    Publication
    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.

     

    Publication
    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.

    Publication
    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.

    Publication
    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.

    Publication
    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.

    Publication
    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.

    Publication
    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.

    Publication
    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.

     

    Publication
    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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