Determination of Total Lactic Acid (D+L) in Plant-based Beverages
Lactic acid in plant-based beverages can originate from the fermentation of sugars by lactic acid bacteria in fermented products. In non-fermented beverages, its presence may indicate microbiological contamination or product alterations. In some cases, it can also be added as an acidifier. Quantifying lactic acid is important to monitor microbiological quality, evaluate the progress of fermentation, ensure product safety and control its sensory and conservation characteristics.
Method
Sample treatment
The sample must be centrifuged (code 222061) before the analysis.
Principle of the test
D-lactic acid and L-lactic acid are oxidized through an enzymatic reaction to pyruvic acid with the consequent production of NADH. The increase in absorbance, measured at 366 nm in end-point, is proportional to the concentration of lactic acid in the sample. The result is expressed in ppm.
Calibration curve
Comparative tests between the reference method and the CDR DrinkLab method on plant-based milk samples confirmed an excellent alignment between the two systems.
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Reagent test Kits
Measuring range
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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
Integrated printer
Full connections (LAN - USB - Bluetooth barcode/QR code reader)