Mira de Orduña R, Liu S, Patchett M L, Pilone G J
Institute of Molecular BioSciences, Massey University, Palmerston North, New Zealand.
FEMS Microbiol Lett. 2000 Feb 1;183(1):31-5. doi: 10.1111/j.1574-6968.2000.tb08929.x.
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.
研究了葡萄酒中用于诱导苹果酸-乳酸发酵的主要市售菌株在葡萄酒pH值下的静止细胞系统中的精氨酸代谢情况，目的是评估它们排泄和利用瓜氨酸（致癌物质氨基甲酸乙酯的前体）的能力。所有测试菌株都能从精氨酸降解中排泄瓜氨酸。在富含精氨酸的培养基中生长期间，瓜氨酸被储存在细胞内，并在细胞裂解时释放出来。发现所有菌株都能将瓜氨酸作为唯一的氨基酸进行降解，其中一些菌株能够重新利用先前排泄的瓜氨酸。
