Influence of wine-like conditions on arginine utilization by lactic acid bacteria

被引:14
作者
Araque, Isabel [1 ]
Reguant, Cristina [1 ]
Rozes, Nicolas [1 ]
Bordons, Albert [1 ]
机构
[1] Univ Rovira & Virgili, Fac Enol, Dept Bioquim & Biotecnol, Tarragona 43007, Spain
关键词
Lactobacillus; Pediococcus; arginine; ethyl carbamate; wine; ETHYL CARBAMATE URETHANE; OENOCOCCUS-OENI; DEIMINASE PATHWAY; AMINO-ACIDS; LACTOBACILLUS; METABOLISM; CITRULLINE; CATABOLISM; GROWTH; BEVERAGES;
D O I
10.2436/20.1501.01.152
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
Wine can contain trace amounts of ethyl carbamate (EC), a carcinogen formed when ethanol reacts with carbamyl compounds such as citrulline. EC is produced from arginine by lactic acid bacteria (LAB), e.g., Lactobacillus and Pediococcus. Although the amounts of EC in wine are usually negligible, over the last few years there has been a slight but steady increase, as climate change has increased temperatures and alcohol levels have become proportionately higher, both of which favor EC formation. In this study, resting cells of LAB were used to evaluate the effects of ethanol, glucose, malic acid, and low pH on the ability of non-oenococcal strains of these bacteria to degrade arginine and excrete citrulline. Malic acid was found to clearly inhibit arginine consumption in all strains. The relation between citrulline produced and arginine consumed was clearly higher in the presence of ethanol (10-12 %) and at low pH (3.0), which is consistent with both the decreased amount of ornithine produced from arginine and the reduction in arginine degradation. In L. brevis and L. buchneri strains isolated from wine and beer, respectively, the synthesis of citrulline from arginine was highest. [Int Microbiol 2011; 14(4):225-233]
引用
收藏
页码:225 / 233
页数:9
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