Preliminary characterization of wine lactobacilli able to degrade arginine

Giovanni Giammanco, Beneduce, Tarantino, Giuseppe Spano, Salvatore Massa

Risultato della ricerca: Articlepeer review

5 Citazioni (Scopus)

Abstract

Lactobacillus strains able to degrade arginine were isolated and characterized from a typical red wine. All the strains were gram-positive, catalase-negative and produced both D- and L-lactate from glucose. Strains L2, L3, L4, and L6 were able to produce CO2 from glucose; however, production of CO2 from glucose was not observed in strains L1 and L5, suggesting that they belong to the homofermentative wine lactic acid bacteria (LAB) group. All of the lactobacilli were tested for their ability to ferment 49 carbohydrates. The sugar fermentation profile of strain L1 was unique, suggesting that this strain belonged to Lactococcus lactis ssp. cremoris, a non-typical wine LAB. Furthermore, a preliminary typing was performed by using a random amplified polymorphic DNA analysis (RAPD-PCR analysis).
Lingua originaleEnglish
pagine (da-a)821-825
Numero di pagine5
RivistaWORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
Volume18
Stato di pubblicazionePublished - 2002

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Physiology
  • Applied Microbiology and Biotechnology

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