Arginine catabolism in wine lactic acid bacteria: is it via the arginine deiminase pathway or the arginase‐urease pathway?

Abstract

T h e wine lactic acid bacteria Leuconostoi. oenos OENO and Lactobacillus buchneri CUC-3 catabolize 1.-arginine to ornithine and ammonia as major end-products, with 1 mole of arginine converted into 2 moles of ammonia and 1 mole of ornithine. Some citrulline was also excreted into the medium. T h e excreted citrulline was reassimilated and catabolized by the lactobacillus strain, though not by the leuconostoc. Urea was not detected during arginine degradation. T h e activities of all three enzymes of the arginine deiminase pathway (arginine deiminase, ornithine transcarbamylase and carbamate kinase) increased significantly over time in the presence of arginine. O n the other hand, arginase and urease activities were undetectable in cell extracts of cultures grown in the presence of arginine. T h e results show that the arginine deiminase pathway, and not the arginase-urease pathway, is the route for arginine degradation in wine lactic acid bacteria.

Climate change associated effects on grape and wine quality and production

“…Among the factors that limit malolactic fermentability are low pH values, nutrient deficiencies, high concentrations of SO 2 or other inhibitors, and high ethanol levels, the latter having been shown to affect membrane integrity (Graca da Silveira, Vitoria San Romao, Loureiro-Dias, Rombouts, & Abee, 2002;Guzzo & Desroche, 2009;Ribéreau-Gayon, Dubourdieu, Donèche, & LonvaudFunel, 1998a). By decarboxylation of malic to lactic acid and the potential production of ammonia from amino acid metabolism (Liu, Pritchard, Hardman, & Pilone, 1996), successful malolactic fermentation leads to a pH increase, which may exacerbate already high pH values in wines from hot climates that have not been acid adjusted. In addition, formation of acetic acid from sugar and citric acid metabolism may add acetic acid to the quantities stemming from the grapes and alcoholic fermentation (Henick-Kling, 1993).…”

Lactic acid bacteria contribution to gut microbiota complexity: lights and shadows

“…In wine, LAB possessing this pathway have been selected, since the wine environment is still rich in arginine after yeast alcoholic fermentation. Although the ADI route is somehow similar to an inverted urea cycle, from an evolutionary view point these pathways are not related at all (Liu et al, 1996). …”

Characterization of wine Lactobacillus plantarum by PCR-DGGE and RAPD-PCR analysis and identification of Lactobacillus plantarum strains able to degrade arginine

“…Homofermentative wine lactobacilli were found to be unable to degrade arginine (Edwards et al 1993;Liu et al 1995) although arginine is degradable by a number of homofermentative LAB (including L. plantarum) isolated from other sources such as fish (Jonsson et al 1983) and orange juice (Arena et al 1999). In contrast, all heterofermentative wine LAB examined, including strains of L. buchneri and L. brevis (Edwards et al 1993;Liu et al 1994;Liu 1996) and the heterofermentative species Oenococcus oeni (Liu & Pilone 1998), hydrolyzed arginine. The organization of the genes encodes the ADI pathway in wine LAB has been reported in Oenococcus oeni, the main species which induces malolactic fermentation in wine (Tonon et al 2001;Divol et al 2003).…”