Occurrence of D-amino acids in fish sauces and other fermented fish products
Occurrence of D-amino acids in fish sauces and other fermented fish products
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DOI：
10.2331/fishsci.65.637
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发表时间：
1999-08-01
影响因子：
1.9
通讯作者：
Watanabe, K
中科院分区：
文献类型：
--
作者：
Abe, H;Park, JN;Watanabe, K
对东南亚和东亚地区的60种发酵鱼露中游离D-氨基酸进行了测定。在主要的D-氨基酸，D-丙氨酸，D-天冬氨酸和D-谷氨酸中，D-丙氨酸是最丰富的，几乎在所有的鱼露中都有发现。来自缅甸的鱼酱中D-氨基酸的含量明显高于其他六个国家。在不同发酵时间的鱼露中，D-丙氨酸和D-天冬氨酸在发酵22个月的过陈酱料中含量最高，在20%的沙丁鱼和鱿鱼腌制的鱼露中，D-丙氨酸仅在鱿鱼制品中有少量增加。在10%的盐制剂中，D-丙氨酸的增加是大鱿鱼制剂沿着高和长期持续的活菌计数。其他发酵鱼制品也含有D-丙氨酸和少量D-天冬氨酸，D-丙氨酸随产品的不同而变化很大。这些数据表明，在低盐浓度的发酵鱼产品中，至少D-丙氨酸可以作为细菌活性的分子标记。
Free D-amino acids were determined on the 60 fermented fish sauces collected from Southeast and East Asia. Of major D-amino acids, D-alanine, D-aspartate, and D-glutamate, D-alanine was the most abundant and found in almost all fish sauces. Fish sauces from Myanmer contained significantly higher amounts of these D-amino acids than those from six other countries. In fish sauces differing in the fermentation periods, D-alanine and D-aspartate were highest in the over-aged fish sauce fermented for 22 months.In the 20%-salted fish sauces prepared from sardine and squid, D-alanine increased only in squid preparation in small amount. In the 10%-salted preparations, the D-alanine increase was large in squid preparation along with the high and long lasted viable bacterial count. This increase was largely suppressed in the case of sardine preparation.All of the other fermented fish products also contained D-alanine which varied largely with products and a small amount of D-aspartate. These data indicate that at least D-alanine use is possible as a molecular marker of bacterial activities in the fermented fish products of low salt concentration.