Wine composition plays an important role in the control of carcinogenic precursor formation by Lactobacillus hilgardii X1B
作者： Mario E Arena , María S Lisi , María C Manca de Nadra , María R Alberto
DOI: 10.1002/JSFA.5741
关键词:
摘要: BACKGROUND: Lactobacillus hilgardii, a wine lactic acid bacterium, is able to use arginine, through the arginine deiminase pathway with formation of citrulline, precursor carcinogen ethyl carbamate. The influence different Argentine varieties (Merlot, Cabernet Sauvignon and Malbec), on bacterial growth metabolism was examined. Furthermore, effect components normally present in wines enzyme activities system determined. RESULTS: Malbec under all conditions assayed (33, 50 100% supplemented wine:basal media) showed higher consumption citrulline production than other wines, as well highest survival hilgardii X1B. Glucose L-malic inhibited both enzymes while fructose citric only deiminase. red this study had composition, an explanation for behavior bacterium. CONCLUSION: could be correlated its lower concentrations glucose, fructose, phenolic wines. Therefore, concentration these sugars acids dangerous due carbamate precursors. Copyright © 2012 Society Chemical Industry
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