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- W2336642373 abstract "Summary We measured all of the D‑amino acids in 37 samples taken in 3 kinds of sake brewing processes (Kimoto Kimoto adding starter latctic acid bacteria and Sokujomoto and 4 samples of sake rice using high‑performance liquid chro‑ matography. We found that D‑Asp D‑Glu D‑Ala and D‑Val were produced in all three sake brewing proceses but D‑His D‑Arg and D‑Pro were detected only in Kimoto. D‑Ile and D‑Phe were detected only in Kimoto adding start‑ er lactic acid bacteria. D‑Leu was detected in Kimoto adding starter latctic acid bacteria and Sokujomoto but not in Kimoto. Most of these D‑amino acid concentrations increased from Fukuremae to Modosi period. The D‑amino acid concentrations observed were diff erent in each brewing process and the highest amount of D‑Asp (32.1 µM D‑Glu (25.3 µM and D‑Ala (160.8 µM were contained in Kimoto at Jousou period. In contrast sake rice contained D‑Asp D‑Ala D‑Val D‑Glu and D‑Ser but all of their concentrations were under 1 µM. Lactic acid bacteria type culture strains (Lacobacillus sakei NBRC 15893 and Leuconostoc mesenteroides NBRC 102480 isolated from Kimoto pro‑ duced D‑amino acids (for L. sakei: D‑Ala D‑Glu and D‑Asp; for L. mesenteroides: D‑Ala D‑Glu and D‑Lys. We found that all of the gene products of the amino acid racemase homologue genes from L. sakei and L. mesenteroides showed alanine glutamate aspartate lysine or histdine racemase activity. Accordingly Kimoto is one of eff ective methods to increase D‑amino acid contents in sake. The D‑amino acids in sake were produced by lactic acid bacte‑ ria in Kimoto and the amino acid racemases of the lactic acid bacteria probably catalyze the synthesis of various D‑amino acids in the organisms." @default.
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- W2336642373 date "2012-01-01" @default.
- W2336642373 modified "2023-09-27" @default.
- W2336642373 title "Quantitative analysis of D-amino acids in sake brewing processes of Kimoto, Kimoto adding starter latctic acid bacteria, and Sokujomoto" @default.
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