University of North Florida
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Stuart Chalk, Ph.D.
Department of Chemistry
University of North Florida
Phone: 1-904-620-1938
Fax: 1-904-620-3535
Website: @unf

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Classification: Food -> kimchi

Citations 1

"Characterization And Food Application Of An Amperometric Needle-type L-lactate Sensor"
J. Food Sci. 1996 Volume 61, Issue 2 Pages 286-290
Kim N, Haginoya R, Karube I.

Abstract: There have been increasing needs for biosensing in the food industry because it is accurate, rapid and efficient. A needle-type L-lactate sensor with a three-layer membrane system which uses lactate oxidase as the biological component was prepared. The sensor had an optimum pH around 9-10 and an optimum temperature at 45°C. The current response was stable over 40 days and specifically responded to L-lactic acid. The sensor gave accurate L-lactate measurements in kimchi and yogurt of 187.4±4.1 and 734.1±34.5 mg/dL, similar to those of a spectrophotometric L-lactate kit.
l-Lactate Sensor Amperometry Method comparison Optimization