Overview
For rapid, direct determination of L-lactic acid concentrations in food and beverage samples as well as biological samples. Semi-quantitative measurement between 0-360 mg/L (undiluted) L-lactic acid. Convenient. No expensive lab equipment. The assay uses Visual for signal readout. Compatible sample input includes Wine, beer, milk, etc. Typical stated assay timing is Approximately 15 min.
Key elements and design rationale
- Readout format: Visual supports plate-based signal acquisition and consistent comparison across matched samples.
- Sample compatibility: The stated sample scope includes Wine, beer, milk, etc, which is useful when aligning matrix type with calibration and control design.
- Workflow timing: The listed assay time of Approximately 15 min helps frame batch planning, replicate handling, and plate throughput.
- Feature emphasis: Fast and sensitive. Use of 20 or 100 µL sample. Semi-quantitative measurement between 0-360 mg/L (undiluted) L-lactic acid.
Additional feature notes highlight Convenient. No expensive lab equipment is needed; Sample treatment and assay can be performed in under 15 minutes. Available format information for this listing includes 10 Tests.
Biological background
This product is centered on measurement of quantiquik l-lactic acid quick test strips within the matrices described for the assay. In practice, datasets from this type of format are typically interpreted by comparing relative signal, activity, or abundance across matched control and experimental groups rather than relying on a single value in isolation. Careful alignment of sample matrix, incubation window, and calibration strategy is important when comparing results across plates, operators, or study days.
More details
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 them 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 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.BioAssay Systems 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.
Detection method
Visual.
Procedures and timing
Stated procedure or timing information: Approximately 15 min.
Research relevance and current trends
- Plate-based quantification and side-by-side group comparison remain central use cases for this assay format.
- The description supports intervention-focused study designs in which researchers compare baseline and perturbed conditions.
- Short assay timing and plate compatibility support time-course or repeated-measure collection plans when handling is kept consistent.
Common research applications
- Screen quantiquik l-lactic acid quick test strips in wine, beer, milk using strip-based detection.
- Compare threshold or presence-call outcomes across matched sample groups.
- Monitor routine or field-collected batches with consistent collection timing.
Interpretation is usually strongest when signal changes are assessed alongside matrix-matched controls, replicate agreement, and the assay's stated analytical window.
Notes for experimental interpretation
- Matrix composition, background signal, and sample handling can influence apparent response; compare like-with-like whenever possible.
- Use appropriate blanks, controls, and replicate wells to distinguish biological differences from plate, reagent, or handling variability.
What samples have you tested?
The strips have been tested on red wine, white wine, homogenized whole milk, cultured buttermilk, almond milk, yogurt, beer, champagne, apple juice, lemonade, grape juice, orange juice, cranberry juice, lime and lemon juice.
My sample turns the strip very dark purple, how can I determine the L-lactate concentration?
Very dark purple indicates that the diluted sample concentration is greater than 360 mg/L. To obtain a more accurate concentration, the sample should be further diluted and retested. For example, if the sample was diluted 5×, try diluting 21×.
I don’t have access to a pipetteman. How can I accurately measure out my samples?
We offer exact volume transfer pipettes as an accessory. For samples requiring a 21× dilution, order the 20 µL transfer pipettes (TP20). For samples requiring a 5× dilution, order the 100 µL transfer pipettes (TP100).
Can I store unused reagents for future use?
Yes, unused reagents can be stored according to the assay protocol. The strips should be kept in a dry, cool location and protected from light.
I am using your test strips with fruit juice and the color only develops on the corners of the strips. I know there are high levels of L-Lactate in the juice, so the strips should be very dark. What is wrong?
The enzymes on the strips need to be around pH 7, and your fruit juice is likely pretty acidic. Adjust the pH of your samples with NaOH or another base until it is ~7, and rerun the strips. You may also want to try diluting the sample in water, since high levels of lactate can “max out” the strips. This will also help with the pH since water is 7.
For laboratories requiring additional technical capacity, we provide scientific support services including assay execution, method guidance, product sourcing, and customization to align the assay with specific experimental objectives. If you need assistance selecting the appropriate kit configuration, adapting the workflow to your application, or identifying related research services, please click Talk to a Scientist, email support@biohippo.com, or review our Research Services; a member of our scientific team will follow up with recommendations tailored to your study.
Towards wearable electrochemical lactate sensing using osmotic-capillary microfluidic pumping
Yokus, MA et al. (2019). Towards wearable electrochemical lactate sensing using osmotic-capillary microfluidic pumping. 2019 IEEE SENSORS, 1-4. Assay: L-Lactic Acid in model sweat.
Limosilactobacillus balticus sp
Li, F et al. (2021). Limosilactobacillus balticus sp. Nov., Limosilactobacillus agrestis sp. Nov., Limosilactobacillus albertensis sp. Nov., Limosilactobacillus rudii sp. Nov. And Limosilactobacillus fastidiosus sp. Nov., five novel Limosilactobacillus species isolated from the vertebrate gastrointestinal tract, and proposal of six subspecies of Limosilactobacillus reuteri adapted to the gastrointestinal tract of specific vertebrate hosts. International Journal of Systematic and Evolutionary Microbiology, 71(2). Assay: L-Lactic Acid in fermentation cultures.
Wearable osmotic-capillary patch for prolonged sweat harvesting and sensing
Saha, T et al. (2021). Wearable osmotic-capillary patch for prolonged sweat harvesting and sensing. ACS Applied Materials & Interfaces, 13(7): 8071-8081. Assay: L-Lactic Acid in model sweat.
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