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상품코드 : K-DLATE
K-DLATE / D/L-Lactic Acid Assay kit (100) / (50 of each)
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    Megazyme K-DLATE

    D/L-Lactic Acid Assay kit (100) / (50 of each)


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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
    Faecalibacterium prausnitzii subspecies-level dysbiosis in the human gut microbiome underlying atopic dermatitis.

    Song, H., Yoo, Y., Hwang, J., Na, Y. C. & Kim, H. S. (2016). Journal of Allergy and Clinical Immunology, 137(3), 852-860.

    Publication
    Engineering wild-type robust Pediococcus acidilactici strain for high titer L-and D-lactic acid production from corn stover feedstock.

    Yi, X., Zhang, P., Sun, J., Tu, Y., Gao, Q., Zhang, J., & Bao, J. (2016). Journal of Biotechnology, 217, 112-121.

    Publication
    Non-traditional sources for isolation of lactic acid bacteria.

    Teneva-Angelova, T. & Beshkova, D. (2016). Annals of Microbiology, 66(1), 449-459.

    Publication
    Bifidobacterium commune sp. nov. isolated from the bumble bee gut.

    Praet, J., Meeus, I., Cnockaert, M., Aerts, M., Smagghe, G. & Vandamme, P. (2015). Antonie Van Leeuwenhoek, 107(5), 1307-1313.

    Publication
    Novel lactic acid bacteria isolated from the bumble bee gut: Convivina intestini gen. nov., sp. nov., Lactobacillus bombicola sp. nov., and Weissella bombi sp. nov.

    Praet, J., Meeus, I., Cnockaert, M., Houf, K., Smagghe, G. & Vandamme, P. (2015). Antonie van Leeuwenhoek, 107(5), 1337-1349.

    Publication
    Hyper glucansucrase, glucan and oligosaccharide producing novel Weissella cibaria RBA12 isolated from Pummelo (Citrus maxima).

    Baruah, R. & Goyal, A. (2015). Annals of Microbiology, 65(4), 2301-2310.

    Publication
    Development of a multi‐parameter sensor chip for the simultaneous detection of organic compounds in biogas processes.

    Pilas, J., Iken, H., Selmer, T., Keusgen, M. & Schöning, M. J. (2015). Physica Status Solidi (a) , 212(6), 1306-1312.

    Publication
    L-Lactic acid fermentation by Enterococcus faecium: a new isolate from bovine rumen.

    Sun, W., Liu, J., Xu, H., Li, W. & Zhang, J. (2015). Biotechnology Letters, 37(7), 1379-1383.

    Publication
    Pork meat products functional value and safety parameters improving by using lactic acid fermentation of savory plants.

    Bartkiene, E., Mozuriene, E., Juodeikiene, G., Zadeike, D., Maruska, A., Stankevicius, M., Ragazinskiene, O. & Cizeikiene, D. (2015). Journal of Food Science and Technology, 52(11), 7143-7152.

    Publication
    Distillery wastes to lactic acid: Bio refinery approach.

    Đukić-Vuković, A., Mojović, L., Pejin, J. & Kocić-Tanackov, S. (2015). Journal on Processing and Energy in Agriculture, 19(1), 34-37.

    Publication
    Formation of volatile compounds in kefir made of goat and sheep milk with high polyunsaturated fatty acid content.

    Cais-Sokolińska, D., Wójtowski, J., Pikul, J., Danków, R., Majcher, M., Teichert, J., & Bagnicka, E. (2015). Journal of Dairy Science, 98(10), 6692-6705.

     

    Publication
    Treatment of grain with organic acids at 2 different dietary phosphorus levels modulates ruminal microbial community structure and fermentation patterns in vitro.

    Harder, H., Khol-Parisini, A., Metzler-Zebeli, B. U., Klevenhusen, F. & Zebeli, Q. (2015). Journal of dairy science, 98(11), 8107-8120.

    Publication
    Enterococcus bulliens sp. nov., a novel lactic acid bacterium isolated from camel milk.

    Kadri, Z., Spitaels, F., Cnockaert, M., Praet, J., El Farricha, O., Swings, J. & Vandamme, P. (2015). Antonie van Leeuwenhoek, 108(5), 1257-1265.

    Publication
    Responses in digestion, rumen fermentation and microbial populations to inhibition of methane formation by a halogenated methane analogue.

    Mitsumori, M., Shinkai, T., Takenaka, A., Enishi, O., Higuchi, K., Kobayashi, Y., Nonaka, I., Asanuma, N., Denman, S. E. & McSweeney, C. S. (2012). British Journal of Nutrition, 108(03), 482-491.

    Publication
    The effect of transglutaminase on rheology and texture of fermented milk products.

    Iličić, M. D., Milanović, S. D., Carić, M. Ð., Vukić, V. R., Kanurić, K. G., Ranogajec, M. I. & Hrnjez, D. V. (2013). Journal of Texture Studies, 44(2), 160-168.

     

    Publication
    Production of functional Ricotta Cheese.

    Niro, S., Succi, M., Cinquanta, L., Fratianni, A., Tremonte, P., Sorrentino, E. & Panfili, G. (2013), Dairy Ingredients, 24(6), 56-59.

    Publication
    Simultaneous saccharification and high titer lactic acid fermentation of corn stover using a newly isolated lactic acid bacterium Pediococcus acidilactici DQ2.

    Zhao, K., Qiao, Q., Chu, D., Gu, H., Dao, T. H., Zhang, J. & Bao, J. (2013). Bioresource Technology, 135, 481-489.

    Publication
    Heterofermentative process in dry fermented sausages - a case report.

    Kameník, J., Dušková, M., Saláková, A. & Šedo, O. (2013). Acta Veterinaria Brno, 82(2), 181-186.

    Publication
    Effects of yeast extract and different amino acids on the dynamics of some components in cabbage juice during fermentation with Bifidobacterium lactis BB-12.

    Buruleanu, C. L., Nicolescu, C. L., Avram, D., Manea, I. & Bratu, M. G. (2012). Food Science and Biotechnology, 21(3), 691-699.

    Publication
    Lactose fermentation by Kombucha - a process to obtain new milk–based beverages.

    Iličić, M., Kanurić, K., Milanović, S., Lončar, E., Djurić, M. & Malbaša, R. (2012). Romanian Biotechnological Letters, 17(1), 7013-7021.

     

    Publication
    Effects of harvest date, wilting and inoculation on yield and forage quality of ensiling safflower (Carthamus tinctorius L.) biomass.

    Cazzato, E., Laudadio, V., Corleto, A. & Tufarelli, V. (2011). Journal of the Science of Food and Agriculture, 91(12), 2298-2302.

    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
    Microbial and physicochemical succession in fermented sausages produced with bacteriocinogenic culture of Lactobacillus sake and semi-purified bacteriocin mesenterocin Y.

    Zdolec, N., Hadžiosmanović, M., Kozačinski, L., Cvrtila, Ž., Filipović, I., Škrivanko, M. & Leskovar, K. (2008). Meat Science, 80(2), 480-487.

    Publication
    Biohydrogen and methane production from cheese whey in a two-stage anaerobic process.

    Antonopoulou, G., Stamatelatou, K., Venetsaneas, N., Kornaros, M. & Lyberatos, G. (2008). Industrial & Engineering Chemistry Research, 47(15), 5227-5233.

     

     

     



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