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dc.contributor.author
Arena, Mario Eduardo  
dc.contributor.author
Landete, J. M.  
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Manca, Maria Cristina  
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Pardo, I.  
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Ferrer, S.  
dc.date.available
2020-03-26T12:42:24Z  
dc.date.issued
2008-07  
dc.identifier.citation
Arena, Mario Eduardo; Landete, J. M.; Manca, Maria Cristina; Pardo, I.; Ferrer, S.; Factors affecting the production of putrescine from agmatine by Lactobacillus hilgardii X1B isolated from wine; Wiley Blackwell Publishing, Inc; Journal of Applied Microbiology; 105; 1; 7-2008; 158-165  
dc.identifier.issn
1364-5072  
dc.identifier.uri
http://hdl.handle.net/11336/100856  
dc.description.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.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Wiley Blackwell Publishing, Inc  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
AGMATINE DEIMINASE  
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BIOGENIC AMINES  
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LACTIC ACID BACTERIA  
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PUTRESCINE  
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WINE  
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Biología Celular, Microbiología  
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Ciencias Biológicas  
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CIENCIAS NATURALES Y EXACTAS  
dc.title
Factors affecting the production of putrescine from agmatine by Lactobacillus hilgardii X1B isolated from wine  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2020-03-11T18:33:04Z  
dc.journal.volume
105  
dc.journal.number
1  
dc.journal.pagination
158-165  
dc.journal.pais
Reino Unido  
dc.journal.ciudad
Londres  
dc.description.fil
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; Argentina  
dc.description.fil
Fil: Landete, J. M.. Universidad de Valencia; España  
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Fil: 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; Argentina  
dc.description.fil
Fil: Pardo, I.. Universidad de Valencia; España  
dc.description.fil
Fil: Ferrer, S.. Universidad de Valencia; España  
dc.journal.title
Journal of Applied Microbiology  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/httpS://dx.doi.org/10.1111/j.1365-2672.2008.03725.x  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://sfamjournals.onlinelibrary.wiley.com/doi/full/10.1111/j.1365-2672.2008.03725.x