Assaying D-Alanine Racemase in Lactic Acid Bacteria Using NADH Oxidoreduction Enzymic System
Author:
Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-4096-8_10
Reference6 articles.
1. Misra G (2017) Introduction to biomolecular structure and biophysics: basics of biophysic. Springer, New York
2. Ashida Y, Tojo Y, Shimada S et al (2011) Presence of free D-amino acids in the skin and their physiological functions. Bio Ind 28:40–44
3. Inoue Y, Okabe Y, Suzuki R et al (2014) Effect of D-amino acids as taste modifiers in fermented foods. Trace Nutr Res 31:59–65. (in Japanese)
4. Okada K, Gogami Y, Oikawa T (2013) Principal component analysis of the relationship between the D-amino acid concentrations and the taste of the sake. Amino Acids 44:489–498
5. Kobayashi J (2019) D-amino acids and lactic acid bacteria. Microorganismis 7:690. https://doi.org/10.3390/microorganisms7120690
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