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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)

- 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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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.

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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.

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Non-traditional sources for isolation of lactic acid bacteria.

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

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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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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.

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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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