Distribution of D-amino acids in vinegars and involvement of lactic acid bacteria in the production of D-amino acids

Levels of free D-amino acids were compared in 11 vinegars produced from different sources or through different manufacturing processes. To analyze the D- and L-amino acids, the enantiomers were initially converted into diastereomers using pre-column derivatization with o-phthaldialdehyde plus N-acet...

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Main Authors: Mutaguchi, Yuta, Ohmori, Taketo, Akano, Hirofumi, Doi, Katsumi, Ohshima, Toshihisa
Format: Artigo
Jezik:Inglês
Izdano: Springer International Publishing 2013
Teme:
Research
Online dostop:https://ncbi.nlm.nih.gov/pmc/articles/PMC3884085/
https://ncbi.nlm.nih.gov/pubmed/24422181
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/2193-1801-2-691
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