D- and l-amino acid concentrations in culture broth of Lactobacillus are highly dependent on the phylogenetic group of Lactobacillus

d-amino acids produced by Lactobacillus are thought to contribute to the taste quality and health functions; however, no studies have comprehensively evaluated the concentrations of the D- and L-forms of amino acids separately in individual Lactobacillus strains. To gain insight into amino acid conc...

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Detalles Bibliográficos
Autores principales: Sugahara, Hirosuke, Nagayama, Keitaro, Ikeda, Shiori, Hirota, Tatsuhiko, Nakamura, Yasunori
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8278531/
https://www.ncbi.nlm.nih.gov/pubmed/34286112
http://dx.doi.org/10.1016/j.bbrep.2021.101073

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8278531/
https://www.ncbi.nlm.nih.gov/pubmed/34286112
http://dx.doi.org/10.1016/j.bbrep.2021.101073

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