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Figure 2. Mechanism of racemization of amino acid.

glutamic acid. Under strongly acidic or alkaline conditions, the ring-opening reaction requires a very short time; therefore, neutralization of L-glutamic acid should be performed cautiously to avoid intramolecular dehydration even below 190 °C (17).

Racemization is also brought about by a microbial ra-cemase. As in other amino acids, the racemase of glutamic acid is found in Lactobacillus fermenti. This enzyme acts specifically on glutamic acid but cannot act on its simplest derivatives (18).

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