Open AccessEthyl carbamate precursor citrulline formation from arginine degradation by malolactic wine lactic acid bacteria
Author(s) -
Mira de Orduña R.,
Liu S.Q.,
Patchett M.L.,
Pilone G.J.
Publication year - 2000
Publication title -
fems microbiology letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.899
H-Index - 151
eISSN - 1574-6968
pISSN - 0378-1097
DOI - 10.1111/j.1574-6968.2000.tb08929.x
Subject(s) - malolactic fermentation , citrulline , arginine , ethyl carbamate , biochemistry , lactic acid , wine , chemistry , bacteria , fermentation , food science , biology , amino acid , genetics
Major commercially available strains for induction of malolactic fermentation in wine were examined for arginine metabolism in a resting cell system at wine pH with the aim of evaluating their ability to excrete and utilize citrulline, a precursor of carcinogenic ethyl carbamate (urethane). All strains tested excreted citrulline from arginine degradation. Citrulline was stored intracellularly during growth in arginine rich medium and was released upon lysis of the cells. All strains were found to degrade citrulline as a sole amino acid and some of them were able to reutilize previously excreted citrulline.