Hello,

I'm working in fermentation and I'd like to quantify the fermentable sugars present in the liquids I work with (especially kombucha). I started with the kits sold by cdR (https://www.cdrfoodlab.com/foods-beverages-analysis/sugars-kombucha-analysis/) : this kit is based on the oxydation of the sugar by glucose oxidase in the presence of NAD+, leading to NADH. Then, the OD is measured by spectroscopy at 366 nm (or preferably at 340, the maxima absorbance of NADH wheareas NAD+ does not absorb).

> does anyone have a paper dealing with this reaction ? the aim would be to reproduce the reactants without buying the expensive kits :)

Thanks !

Gaëtan