Influence of phenolic compounds on the growth and arginine deiminase system in a wine lactic acid bacterium.
作者： María R Alberto , María C Manca de Nadra , Mario E Arena
DOI: 10.1590/S1517-838220120001000018
关键词:
摘要: The influence of seven phenolic compounds, normally present in wine, on the growth and arginine deiminase system (ADI) Lactobacillus hilgardii X1B, a wine lactic acid bacterium, was established. This provides energy for bacterial produces citrulline that reacts with ethanol forming carcinogen ethyl carbamate (EC), found some wines. compounds compound dependent. Growth final pH values increased presence arginine. Arginine consumption decreased protocatechuic gallic acids (31 17%, respectively) quercetin, rutin, catechin caffeic vanillic (between 10 13%, respectively). ADI enzyme activities varied compounds. Rutin, quercetin stimulated about 37-40%. Amounts 200 mg/L inhibited between 53 100%, respectively. Ornithine transcarbamylase activity not modified at all concentrations As citrulline, precursor EC, these results are important considering formation toxic
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