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

@inproceedings{Mutaguchi2013DistributionOD,
  title={Distribution of D-amino acids in vinegars and involvement of lactic acid bacteria in the production of D-amino acids},
  author={Yuta Mutaguchi and Taketo Ohmori and Hirofumi Akano and Katsumi Doi and Toshihisa Ohshima},
  booktitle={SpringerPlus},
  year={2013}
}
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-acethyl-L-cysteine or N-tert-butyloxycarbonyl-L-cysteine. This… CONTINUE READING