Flavocytochrome 𝑏₂-Based Enzymatic Method of L-Lactate Assay in Food Products

Table 2

Comparison of the results of L-lactate assay (in mM) in food products.

Sample	Method
	SensLab biosensor [27]	FC 𝑏2-based method [20, 21]	NAD^+-LDH-based method [28]	Current method
Rewe Milk (0.3% fat)	0.21 ± 0.02; 𝑃>0.05^∗∗	0.20 ± 0.05; 𝑃>0.05^∗∗	0.278 ± 0.03; 𝑃<0.05^∗	0.192 ± 0.002
Milsani Milk (1.5% fat)	0.16 ± 0.04; 𝑃>0.05^∗∗	0.179 ± 0.006; 𝑃>0.05^∗∗	0.26 ± 0.33; 𝑃<0.05^∗	0.172 ± 0.01
Rich Ketchup	1.43 ± 0.35; 𝑃>0.05^∗∗	1.36 ± 0.02; 𝑃>0.05^∗∗	1.64 ± 0.11; 𝑃>0.05^∗∗	1.46 ± 0.4
Maitre Ketchup	0.62 ± 0.129; 𝑃>0.05^∗∗	0.78 ± 0.01; 𝑃>0.05^∗∗	1.08 ± 0.04; 𝑃>0.05^∗∗	0.74 ± 0.02
Krings Apple juice 100%	0.15 ± 0.014; 𝑃>0.05^∗∗	0.14 ± 0.04; 𝑃>0.05^∗∗	0.256 ± 0.05; 𝑃<0.05^∗	0.16 ± 0.015
Belsina Apple drink (50%)	0.14 ± 0.001; 𝑃>0.05^∗∗	0.132 ± 0.01; 𝑃>0.05^∗∗	0.285 ± 0.07; 𝑃<0.05^∗	0.135 ± 0.01

∗Difference between current method and the compared methods is statistically significant.
**Difference between current method and other methods is statistically insignificant.