Determination of Total Lactic Acid in Kombucha
During fermentation the symbiotic culture of bacteria and yeasts promotes the formation of lactic acid of its D and L enantiomers, as well as other organic acids. The quantity of lactic acid can influence the organoleptic characteristics of the finished product. The possibility of its control during fermentation and in the finished product is therefore an important quality parameter for this type of beverage.
The D-lactic and L-lactic acids are oxidised by way of enzyme with pyruvic acid with the consequent production of NADH. The increase in absorbance, measured at 366 nm at the end-point, is directly proportional to the concentration of lactic acid in the sample. The result is expressed in ppm.
The calibration curve of the CDR KombuchaLab instrument, obtained by comparing the CDR method with the enzymatic method for the determination of total lactic acid (D+L), confirmed an excellent linearity of the system over the entire measurement range.
Reagent test Kits
Range di Misura
The Analyzers for process and quality control in kombucha brewing
- 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)
CDR KombuchaLab Jr
- Partial analysis panel, supplied configured with 3 analyses of your choice, implementable
- Up to 3 determinations simultaneously
- Wireless connection to external printer
- USB connections