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Table 4 Analysis of D -amino acids in five samples of lactic fermented tomato vinegar

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

Amino acid Sample 1a Sample 2 Sample 3 Sample 4 Sample 5
μMb % D c μM % D μM % D μM % D μM % D
D-Asp 68.2 0.3 68.8 0.4 69.0 0.4 99.4 0.4 599.0 2.7
D-Ser d 22.7 0.7
D-Gln
D-His
D-Thr
D-Arg 37.2 65.7
D-Ala 24.6 0.1 29.5 0.2 41.1 0.3 28.1 0.1 1,962.4 10.7
D-Tyr
D-Val 81.6 8.0
D-Met 32.3 21.6
D-Trp
D-Phe 89.7 3.2
D-aIlo-Ile 420.9 38.6
D-Leu N. D. e N. D. 285.0 37.3
D-Glu 67.6 0.2 66.8 0.2 64.7 0.2 81.7 0.2 209.1 0.7
D-Asn 78.0 0.5 71.4 0.6 62.9 0.5 71.7 0.4 71.0 0.5
  1. aDetails of samples 1–5 are provided in the Methods.
  2. bConcentrations cited are smaller one among the amino acid concentrations determined using NAC and NBC as chiral regents.
  3. cRelative percentages of D-amino acids were calculated as 100 × [D-amino acid]/[D-amino acid + L-amino acid].
  4. d−, not detected.
  5. eN. D., not determined. The D-amino acid peak was confirmed, but the concentration of the D-amino acid was too low to be determined.