Skip to main content

Table 6 Analysis of D -amino acids in culture medium conditioned by lactic acid bacteria

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

A
Amino acid No lactic acid bacteria L. lactis subsp. lactis JCM 5805a L. reuteri JCM 1112 L. gasseri JCM 1131 L. brevis JCM 1170
μMb % D c μM % D μM % D μM % D μM % D
D-Asp 32.1 2.7 74.8 6.4 150.2 16.7 225.0 16.3 316.7 24.4
D-Ser 7.7 0.5 13.3 1.1 13.8 1.0 34.9 1.7 20.4 1.1
D-Gln d
D-His
D-Thr
D-Arg
D-Ala 33.3 1.1 402.5 13.8 286.0 8.2 1,410.6 41.4 934.4 24.5
D-Tyr
D-Val
D-Met
D-Trp
D-Phe N.D.e 6.3 0.4 N.D. 5.7 0.4 5.5 0.3
D-aIlo-Ile 41.6 2.9
D-Leu 31.4 1.2 N.D.
D-Glu 13.3 0.4 22.9 0.8 246.3 8.2 101.9 3.2 88.0 70.7
D-Asn 13.9 1.8 12.6 1.8 11.5 6.3 16.4 5.5 14.2 2.1
B
Amino acid L. salivarius JCM 1231 a L. otakiensis JCM 15040 L. kisonensis JCM 15041 L. rapi JCM 15042
μM b % D c μM % D μM % D μM % D
D-Asp 118.3 26.3 128.7 22.0 120.4 22.9 110.1 11.5
D-Ser 13.6 1.0 14.1 1.1 24.0 1.4 12.4 0.9
D-Gln d
D-His
D-Thr
D-Arg 35.9 3.7
D-Ala 537.8 19.0 336.0 9.9 576.2 16.2 309.6 8.7
D-Tyr
D-Val 42.9 2.1
D-Met
D-Trp
D-Phe N.D.e 10.7 0.8 N.D. N.D.
D-aIlo-Ile 141.3 9.8
D-Leu N.D. 194.0 5.9 N.D. N.D.
D-Glu 118.7 4.3 54.7 1.7 161.0 5.7 65.5 2.0
D-Asn 11.9 2.5 10.9 2.4 14.0 3.0 4.9 0.8
  1. aDetails of the sample preparation 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.