E. Marconi et al., Rapid detection of meso-diaminopimelic acid in lactic acid bacteria by microwave cell wall hydrolysis, J AGR FOOD, 48(8), 2000, pp. 3348-3351
Two innovative microwave hydrolysis procedures for rapidly detecting meso-d
iaminopimelic acid in lactic acid bacteria have been developed. Whole-cell
hydrolysis was performed both in liquid phase and vapor phase with 6 N HCl
in sealed vessels using a microwave oven equipped with pressure and tempera
ture probes. The presence or absence of meso-diaminopimelic acid determined
by TLC, after the application of liquid- and vapor-phase microwave hydroly
sis procedures, gave the same qualitative results as those obtained by trad
itional hydrolysis. These standardized microwave hydrolysis procedures perm
it a drastic reduction in hydrolysis time, from 16-20 h to less than 10 min
and, consequently, in the total time of meso-diaminopimelic acid analysis
(less than 90 min). Microwave hydrolysis in vapor phase is particularly con
venient because, besides reducing hydrolysis time, it also eliminates the s
uccessive troublesome step of HCl removal.