2023
DOI: 10.1002/fsn3.3452
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Characteristics of alanine racemase in Lactobacillus sakeiZH‐2 strain

Abstract: Some d‐amino acid functions for food production are widely known: d‐alanine improves sensory evaluations of sake, beer, and fermented foods. Therefore, for the application of d‐amino acids, alanine racemase (ALRase) in Lactobacillus sakei ZH‐2, which has strong racemization, was analyzed using molecular biological methods. It had been hypothesized that ALRase coding DNA, alr, in ZH‐2 strain differs from those of other Lactobacillus sakei strains. However, complete genome sequencing by the National Center for B… Show more

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