title: Distribution of D-amino acids in vinegars and involvement of lactic acid bacteria in the production of D-amino acids.
abstract: 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.
authors.affiliation: Department of Biomedical Engineering, Faculty of Engineering, Osaka Institute of Technology, 5-16-1 Omiya, Asahi-ku, Osaka, 535-8585 Japan.
authors.forename: Yuta
authors.initials: Y
authors.lastname: Mutaguchi
authors.affiliation: Department of Biomedical Engineering, Faculty of Engineering, Osaka Institute of Technology, 5-16-1 Omiya, Asahi-ku, Osaka, 535-8585 Japan.
authors.forename: Taketo
authors.initials: T
authors.lastname: Ohmori
authors.affiliation: Central Research Institute of Mizkan Group Corporation, 2-6 Nakamura-cho, Handa, 475-0873 Japan.
authors.forename: Hirofumi
authors.initials: H
authors.lastname: Akano
authors.affiliation: Microbial Genetic Division Institute of Genetic Resources Faculty of Agriculture, Kyushu University, 6-10-1 Hakozaki, Higashi-ku, Fukuoka, 812-8581 Japan.
authors.forename: Katsumi
authors.initials: K
authors.lastname: Doi
authors.affiliation: Department of Biomedical Engineering, Faculty of Engineering, Osaka Institute of Technology, 5-16-1 Omiya, Asahi-ku, Osaka, 535-8585 Japan.
authors.forename: Toshihisa
authors.initials: T
authors.lastname: Ohshima
keywords: D-Amino acid; Fermentation; Lactic acid bacteria; UPLC; Vinegar