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Amino acids in fermentation substrates. I. Identification of γ-aminobutyric acid corn steep liquor

J. Zelinka and M. Hudec

Slowakischen Stärkefabriken, Nationalunternehmen in Boleráz

 

Abstract: γ-Aminobutyric acid was detd. in corn steep liquor by electrophoresis on paper. The av. amt. was 2.0 to 2.5% of the solids. In liquor produced in fall 1957 these amino acids were identified: cystine, asparaginic acid, arginine, histidine, lysine, glutamic acid, glycine, threonine, alanine, proline, γ-aminobutyric acid, valine, methionine, phenylalanine, leucine, and isoleucine.

Full paper in Portable Document Format: 1210a620.pdf (in Slovak)

 

Chemical Papers 12 (10) 620–626 (1958)

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