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dc.contributor.author
Aredes Fernández, Pedro Adrián
dc.contributor.author
Saguir de Zucal, Fabiana Maria
dc.contributor.author
Manca, Maria Cristina
dc.date.available
2018-08-30T21:40:58Z
dc.date.issued
2003-09
dc.identifier.citation
Aredes Fernández, Pedro Adrián; Saguir de Zucal, Fabiana Maria; Manca, Maria Cristina; Effect of amino acids and peptides on growth of pediococcus pentosaceus from wine; Plapiqui; Latin American Applied Research; 33; 9-2003; 225-229
dc.identifier.issn
0327-0793
dc.identifier.uri
http://hdl.handle.net/11336/57834
dc.description.abstract
Lactic acid bacteria are characterized by numerous nutritional requirements. The influence of amino acids and peptides on the growth of Pediococcus pentosaceus c1 isolated from argentinean wines was determined. Cells were growth in synthetic media and in the same media added with the following dipeptides: leucine-leucine; leucine-proline; methionine-proline and glycineglycine. In the complete medium, P. pentosaceus c1 reached a final biomass of 1x10(8) 6.5pt. When leucine, methionine and glycine were independently removed from complete medium, cell biomass was lower than 90% indicating that these amino acids are essentials to bacterial growth. In absence of proline the parameters of growth were similar to those obtained on control medium, indicating that proline was not essential for bacterial growth. The growth was partially restored in the medium without methionine (80 %), after addition of the dipeptide methionine proline, and a growth of 90 % was reached by the addition of leucine-proline to the medium without leucine. When leucine-leucine was added to the medium without leucine, 100 % of cell growth was observed and when glycine-glycine was incorporated to the medium without glycine, growth parameters were increased. Dipeptides could supply the essential amino acid requirements of P. pentosaceus c1. The lower specific growth rate (20 %) and cell biomass (70 %) obtained when the four dipeptides were added to the medium without leucine, methionine, glycine and proline, suggest that a limited uptake of amino acids by P. pentosaceus c1 could be caused by a substantial concentrations of dipeptides.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Plapiqui
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Pediococcus Pentosaceus
dc.subject
Wine
dc.subject
Amino Acids
dc.subject.classification
Otras Ciencias Biológicas
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Ciencias Biológicas
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
dc.title
Effect of amino acids and peptides on growth of pediococcus pentosaceus 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
2018-08-30T15:53:04Z
dc.identifier.eissn
1851-8796
dc.journal.volume
33
dc.journal.pagination
225-229
dc.journal.pais
Argentina
dc.journal.ciudad
Bahía Blanca
dc.description.fil
Fil: Aredes Fernández, Pedro Adrián. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Saguir de Zucal, Fabiana Maria. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
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.journal.title
Latin American Applied Research
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.laar.uns.edu.ar/indexes/artic_v3303/p225.pdf
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