Influence of phenolic compounds on the growth and arginine deiminase system in a wine lactic acid bacterium

The influence of seven phenolic compounds, normally present in wine, on the growth and arginine deiminase system (ADI) of Lactobacillus hilgardii X(1)B, a wine lactic acid bacterium, was established. This system provides energy for bacterial growth and produces citrulline that reacts with ethanol fo...

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Detalles Bibliográficos
Autores principales: Alberto, María R., de Nadra, María C. Manca, Arena, Mario E.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Sociedade Brasileira de Microbiologia 2012
Materias:
Industrial Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3768993/
https://www.ncbi.nlm.nih.gov/pubmed/24031815
http://dx.doi.org/10.1590/S1517-838220120001000018

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3768993/
https://www.ncbi.nlm.nih.gov/pubmed/24031815
http://dx.doi.org/10.1590/S1517-838220120001000018

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