A new method for the quantitative determination of protein of bacterial origin on the basis of D-aspartic acid and D-glutamic acid content
2001
Csapo, J. | Schmidt, J. | Csapo-Kiss, G. | Hollo, G. | Hollo, I. | Wagner, L. | Cenkvari, E. | Varga-Visi, E. | Pohn, G. | Andrassy-Baka, G.
In the past years several methods have been developed for the determination of the proportion of the nitrogen-containing substances of microbial origin passed from the rumen into the abomasum or the small intestine. Recently, on examining the D-amino acid content of foodstuffs, particulary milk and milk products, it has been observed that, in addition to D-Ala, D-glumatic acid (D-Glu) and D-aspartic acid (D-Asp) can also be detected in similar quantities, primarily in products which have links with bacterial activity.
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