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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Autores principales: Mira de Orduña, Ramón, Patchett, Mark L., Liu, Shao-Quan, Pilone, Gordon J.
Formato: Artigo
Lenguaje:Inglês
Publicado: American Society for Microbiology 2001
Materias:
Food Microbiology
Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC92782/
https://ncbi.nlm.nih.gov/pubmed/11282618
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.67.4.1657-1662.2001
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