Determination of L-Malic Acid in Water Kefir
Malic acid contributes to the sour taste of water kefir, influencing its sensory quality. The presence and concentration of malic acid can also reflect the metabolic activity of microorganisms during fermentation. Measuring malic acid in water kefir provides useful information to optimize the fermentation process and improve the quality of the product.
Method
Sample treatment
The sample must be centrifuged (code 222061) before the analysis.
Principle of the test
L-malic acid is oxidized in an alkaline environment through an enzymatic reaction and converted to oxaloacetic acid, which in turn produces NADH. The increase in absorbance, measured at 366 nm (end-point), is directly proportional to the concentration of L-malic acid in the sample.
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Calibration curve
The calibration curve of the CDR DrinkLab system, carried out using HPLC as a reference method, confirmed excellent linearity of the system throughout the measurement range.
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Reagent test Kits
Measuring range
| Analyses | Measuring range | Resolution | Repeatability |
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The perfect system for you
CDR DrinkLab
Complete analysis panel, supplied already configured
Up to 16 determinations simultaneously
Possibility of carrying out analyses of the same sample
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Full connections (LAN - USB - Bluetooth barcode/QR code reader)