Growth and Arginine Metabolism of the Wine Lactic Acid Bacteria Lactobacillus buchneri and Oenococcus oeni at Different pH Values and Arginine Concentrations

During malolactic fermentation (MLF) in grape must and wine, heterofermentative lactic acid bacteria may degrade arginine, leading to the formation of ammonia and citrulline, among other substances. This is of concern because ammonia increases the pH and thus the risk of growth by spoilage bacteria,...

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Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Mira de Orduña, Ramón, Patchett, Mark L., Liu, Shao-Quan, Pilone, Gordon J.
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 2001
Assuntos:	Food Microbiology
Acesso em linha:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC92782/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/11282618/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.67.4.1657-1662.2001
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