Distribution of D-amino acids in vinegars and involvement of lactic acid bacteria in the production of D-amino acids.
Distribution of D-amino acids in vinegars and involvement of lactic acid bacteria in the production of D-amino acids.
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DOI：
10.1186/2193-1801-2-691
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发表时间：
2013
期刊：
影响因子：
--
通讯作者：
Ohshima T
中科院分区：
文献类型：
--
作者：
Mutaguchi Y;Ohmori T;Akano H;Doi K;Ohshima T
游离D-氨基酸的水平进行了比较，在11醋生产从不同来源或通过不同的制造工艺。为了分析D-和L-氨基酸，首先使用邻苯二甲醛加N-乙酰基-L-半胱氨酸或N-叔丁氧基羰基-L-半胱氨酸的柱前衍生化将对映异构体转化为非对映异构体。随后通过使用超高效液相色谱法在十八烷基甲硅烷基固定相上分离所得荧光异吲哚衍生物。结果表明，乳酸发酵番茄醋中D-氨基酸总量较高。此外，在乳酸发酵番茄醋的生产过程中收集的番茄汁样品的氨基酸分析后，酒精，乳酸和醋酸发酵清楚地表明，乳酸发酵是负责D-氨基酸的生产; D-氨基酸显着增加，在乳酸发酵过程中，但不是在酒精或醋酸发酵。这表明乳酸菌比酵母菌或醋酸菌具有更大的生产D-氨基酸的能力。
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 was followed by separation of the resultant fluorescent isoindol derivatives on an octadecylsilyl stationary phase using ultra-performance liquid chromatography. The analyses showed that the total D-amino acid level in lactic fermented tomato vinegar was very high. Furthermore, analysis of the amino acids in tomato juice samples collected after alcoholic, lactic and acetic fermentation during the production of lactic fermented tomato vinegar showed clearly that lactic fermentation is responsible for the D-amino acids production; marked increases in D-amino acids were seen during lactic fermentation, but not during alcoholic or acetic fermentation. This suggests lactic acid bacteria have a greater ability to produce D-amino acids than yeast or acetic acid bacteria.
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影响因子：
1.9
作者：
Abe, H;Park, JN;Watanabe, K
通讯作者：
Watanabe, K
DOI：
10.1007/s002170050352
发表时间：
1998-01-01
期刊：
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY
影响因子：
--
作者：
Erbe, T;Bruckner, H
通讯作者：
Bruckner, H
影响因子：
2.9
作者：
SCHIFFMAN, SS;SENNEWALD, K;GAGNON, J
通讯作者：
GAGNON, J
影响因子：
3.5
作者：
Okada, Kaori;Gogami, Yoshitaka;Oikawa, Tadao
通讯作者：
Oikawa, Tadao
影响因子：
1.7
作者：
BRUCKNER, H;HAUSCH, M
通讯作者：
HAUSCH, M