The cells were harvested at 36 h of the fermentation and prepared according to the methods of previous reports for amino acid analyses [15 (link), 41 (link)]. The levels of SAM, Met, Ser and Asp were measured by a Shimadzu LC10A HPLC system (Shimadzu, Kyoto, Japan) equipped with a Megres C18 column (5 μm, 4.6 mm × 250 mm) (Hanbon Sci. & Tech., China). Peak area analysis was performed based on the standard calibration curves of SAM, Met, Ser and Asp (Sangon, Shanghai, China) according to the methods of previous reports [15 (link), 44 (link), 45 ]. For the measurement of Cys, the precolumn derivatization high-performance liquid chromatographic method was performed according to previous reports [46 (link)].
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