Direct determination of L-lactic acid concentrations in food and beverage samples as well as biological samples.

• Fast and sensitive
• Use of 20 or 100 µl sample
• Semi-quantitative measurement between 0-360 mg/l (undiluted) L-lactic acid
• Convenient, No expensive lab equipment needed
• Sample treatment and assay can be performed in under 15 minutes
• Method: Visual
• Samples: Wine, beer, milk, and more

L-Lactic acid, or L-lactate, is generated by lactate dehydrogenase (LDH) under hypoxic or anaerobic conditions. L-lactic acid is added to many foods and beverages to give it a tart flavor. Increased levels of L-lactic acid in milk, egg, and fruit juices can be an indication of spoilage. In the wine industry, increasing levels of L-lactic acid and the decreasing levels of L-malic acid are monitored (Malolactic fermentation). In this process, the overall acidity of the wine is reduced and can lead to the improvement of the flavor of the wine.

QuantiQuik™ L-Lactic Acid Test Strips are based on L-lactate dehydrogenase catalyzed oxidation of L-lactate in which the formed NADH reduces a chromogenic reagent. The intensity of product color is directly proportional to L-lactate concentration in the sample.