Preliminary characterization of wine lactobacilli able to degrade arginine
作者： G. Spano , L. Beneduce , D. Tarantino , G.M. Giammanco , S. Massa
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摘要: Lactobacillus strains able to degrade arginine were isolated and characterized from a typical red wine. All the gram-positive, catalase-negative produced both D- L-lactate glucose. Strains L2, L3, L4, L6 produce CO2 glucose; however, production of glucose was not observed in L1 L5, suggesting that they belong homofermentative wine lactic acid bacteria (LAB) group. lactobacilli tested for their ability ferment 49 carbohydrates. The sugar fermentation profile strain unique, this belonged Lactococcus lactis ssp. cremoris, non-typical LAB. Furthermore, preliminary typing performed by using random amplified polymorphic DNA analysis (RAPD-PCR analysis).
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