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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
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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
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