2016
DOI: 10.1016/j.talanta.2016.01.063
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Implementation of a new integrated d-lactic acid biosensor in a semiautomatic FIA system for the simultaneous determination of lactic acid enantiomers. Application to the analysis of beer samples

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Cited by 24 publications
(9 citation statements)
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“…In recent years, biosensing methods utilizing lactate oxidase and lactate dehydrogenase have been studied. Amperometric biosensing is considered a rapid and inexpensive lactate-recognition technique [7][8][9][10]. However, because of the inherent fragility of enzymes, the enzyme-based sensors used in this approach inevitably suffer from long-term stability issues due to their sensitivity to harsh environments (pH, temperature, etc.).…”
Section: Introductionmentioning
confidence: 99%
“…In recent years, biosensing methods utilizing lactate oxidase and lactate dehydrogenase have been studied. Amperometric biosensing is considered a rapid and inexpensive lactate-recognition technique [7][8][9][10]. However, because of the inherent fragility of enzymes, the enzyme-based sensors used in this approach inevitably suffer from long-term stability issues due to their sensitivity to harsh environments (pH, temperature, etc.).…”
Section: Introductionmentioning
confidence: 99%
“…In this work, we fabricated amperometric biosensors that selectively and simultaneously detect D-and L-lactates using a two-electrode system. Although the simultaneous detection of lactate enantiomers by two amperometric sensors in flowinjection analysis was reported by Vargas et al, 23 the detection potential was too positive and was not convenient for avoiding the influence of reducing interferences in the system. We utilized NAD-dependent LDH that converts lactate into pyruvate by oxidation with NAD + .…”
Section: Introductionmentioning
confidence: 99%
“…D(-) enantiomer is used for chemical production of some plasticizers, adhesives and as a component of many household cleaners, while L(+) enantiomer has many applications in the field of skin care. Approximately 70 % of L(+)-lactic acid produced is used in the food processing industry as a preservative (in cheese, beverages, and others), antioxidant, pH regulator and flavoring agent (Vargas et al, 2016). Owing to its moisturizing, antimicrobial and rejuvenating effects on the skin, lactic acid is used in hygiene and esthetic products as well as in oral hygiene products.…”
Section: Introductionmentioning
confidence: 99%