Arginine Catabolism by Sourdough Lactic Acid Bacteria: Purification and Characterization of the Arginine Deiminase Pathway Enzymes from Lactobacillus sanfranciscensis CB1

The cytoplasmic extracts of 70 strains of the most frequently isolated sourdough lactic acid bacteria were screened initially for arginine deiminase (ADI), ornithine transcarbamoylase (OTC), and carbamate kinase (CK) activities, which comprise the ADI (or arginine dihydrolase) pathway. Only obligate...

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Bibliographische Detailangaben
Hauptverfasser: De Angelis, Maria, Mariotti, Liberato, Rossi, Jone, Servili, Maurizio, Fox, Patrick F., Rollán, Graciela, Gobbetti, Marco
Format: Artigo
Sprache:Inglês
Veröffentlicht: American Society for Microbiology 2002
Schlagworte:
Food Microbiology
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC134416/
https://ncbi.nlm.nih.gov/pubmed/12450844
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.68.12.6193-6201.2002
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