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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Detalles Bibliográficos
Autores principales: Mutaguchi, Yuta, Ohmori, Taketo, Akano, Hirofumi, Doi, Katsumi, Ohshima, Toshihisa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer International Publishing 2013
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3884085/
https://www.ncbi.nlm.nih.gov/pubmed/24422181
http://dx.doi.org/10.1186/2193-1801-2-691

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3884085/
https://www.ncbi.nlm.nih.gov/pubmed/24422181
http://dx.doi.org/10.1186/2193-1801-2-691

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