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research
Factors affecting the production of putrescine from agmatine by Lactobacillus hilgardii X1B isolated from wine
Authors
Adams
Anli
+46 more
Arena
Arena
Arena
Arena
Arena
Babu
Bardocz
Bauza
Blasco
Bover-Cid
Brodequis
Buteau
Coton
Dicks
Donhauser
Farías
Farías
Glória
Glória
González-Fernández
Guerrini
Joosten
Kalač
Landete
Lehtonen
Leitão
Lima
Liu
Liu
Lounvaud-Funel
Lu
Maijala
Mangani
Marcobal
Peatfield
Pilone
Radler
Radler
Sekowska
Simon
Soufleros
Strasser de Saad
Straub
ten Brink
Vidal-Carou
Woller
Publication date
1 July 2008
Publisher
'Wiley'
Doi
Cite
Abstract
Aims: To elucidate and characterize the metabolic putrescine synthesis pathway from agmatine by Lactobacillus hilgardii X1B. Methods and Results: The putrescine formation from agmatine by resting cells (the normal physiological state in wine) of lactic acid bacteria isolated from wine has been determined for the first time. Agmatine deiminase and N-carbamoylputrescine hydrolase enzymes, determined by HPLC and LC-Ion Trap Mass Spectrometry, carried out the putrescine synthesis from agmatine. The influence of pH, temperature, organic acids, amino acids, sugars and ethanol on the putrescine formation in wine was determined. Conclusions: Resting cells of Lact. hilgardii X 1B produce putrescine in wine. The putrescine production was carried out from agmatine through the agmatine deiminase system. Significance and Impact of the Study: These results have significance from two points of view, wine quality and toxicological and microbiological aspects, taking account that putrescine, which origin is still controversial, is quantitatively the main biogenic amine found in wine. © 2008 The Authors.Fil: Arena, Mario Eduardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; ArgentinaFil: Landete, J. M.. Universidad de Valencia; EspañaFil: Manca, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Pardo, I.. Universidad de Valencia; EspañaFil: Ferrer, S.. Universidad de Valencia; Españ
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