Abstract
Summary
1. An improved microbiological procedure, specific for the L- form of glutamic acid, was developed and shown to yield reproducible and accurate values for this amino acid in protein hydrolysates. 2. A sample treatment resulting in complete racemization of glutamic acid was developed to permit estimation of total (L- plus D-) glutamic acids from the L-glutamic acid content of treated materials. 3. L-Glutamic acid and total glutamic acids were determined in casein, 3 lactic acid bacteria, and 4 mycobacteria. D-Glutamic acid was negligible in casein hydrolysate but appeared to constitute 10% to 15% of the total glutamic acid in hydrolysates of mycobacteria and 20% to 44% in hydrolysates of lactic acid bacteria.
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