Occurrence of arginine deiminase pathway enzymes in arginine catabolism by wine lactic Acid bacteria.

Applied and Environmental Microbiology
S Q LiuG J Pilone

Abstract

l-Arginine, an amino acid found in significant quantities in grape juice and wine, is known to be catabolized by some wine lactic acid bacteria. The correlation between the occurrence of arginine deiminase pathway enzymes and the ability to catabolize arginine was examined in this study. The activities of the three arginine deiminase pathway enzymes, arginine deiminase, ornithine transcarbamylase, and carbamate kinase, were measured in cell extracts of 35 strains of wine lactic acid bacteria. These enzymes were present in all heterofermentative lactobacilli and most leuconostocs but were absent in all the homofermentative lactobacilli and pediococci examined. There was a good correlation among arginine degradation, formation of ammonia and citrulline, and the occurrence of arginine deiminase pathway enzymes. Urea was not detected during arginine degradation, suggesting that the catabolism of arginine did not proceed via the arginase-catalyzed reaction, as has been suggested in some earlier studies. Detection of ammonia with Nessler's reagent was shown to be a simple, rapid test to assess the ability of wine lactic acid bacteria to degrade arginine, although in media containing relatively high concentrations (>0.5%) of fructose,...Continue Reading

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Citations

Apr 23, 2002·Journal of Applied Microbiology·S-Q Liu
Jun 15, 2012·Journal of the Science of Food and Agriculture·Mario E ArenaMaría R Alberto
Aug 22, 2014·Applied Microbiology and Biotechnology·Krista M SumbyVladimir Jiranek
Feb 14, 2016·Folia Microbiologica·Isabel AraqueCristina Reguant
Jan 10, 2019·Foods·Federica BarbieriGiulia Tabanelli
Sep 27, 2000·FEMS Microbiology Letters·J P OsborneS Q Liu
Jul 29, 2005·Critical Reviews in Food Science and Nutrition·M Victoria Moreno-Arribas, M Carmen Polo
Oct 25, 2007·Journal of Molecular Microbiology and Biotechnology·Françoise BringelFlorence Arsène-Ploetze
Aug 3, 2006·Journal of Applied Microbiology·N Terrade, R Mira de Orduña
Jun 23, 2005·Current Microbiology·Silvia ManganiMassimo Vincenzini
Oct 14, 2011·Critical Reviews in Food Science and Nutrition·M Ángeles Pozo-BayónM Victoria Moreno-Arribas
Jan 7, 2014·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·Peihong WangGuangfa Xie
Jul 1, 2016·Comprehensive Reviews in Food Science and Food Safety·Noreddine Benkerroum
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Feb 2, 2021·Frontiers in Microbiology·Carla VirdisVladimir Jiranek
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