Arginine catabolism in Lactobacillus sake isolated from meat.
Lactobacillus sake isolated from meat can hydrolyze arginine via the arginine deiminase pathway. Two enzymes, arginine deiminase and ornithine transcarbamylase, have been revealed by detection of their reaction products, citrulline and ornithine, respectively. The production of citrulline depends on the concentration of glucose in a synthetic medium; it does not occur when the concentration of glucose is 27.5 mM or higher.
Montel
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Station de Recherches sur la Viande, Institut National de la Recherche Agronomique, Ceyrat, France.
Champomier
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D000818:Animals; D001120:Arginine / Q000378:metabolism*; D002417:Cattle; D002956:Citrulline / Q000378:metabolism; D003470:Culture Media; D005516:Food Microbiology; D005947:Glucose / Q000378:metabolism; D006867:Hydrolases / Q000032:analysis; D006868:Hydrolysis; D007778:Lactobacillus / Q000201:enzymology / Q000378:metabolism*; D008460:Meat; D009952:Ornithine / Q000378:metabolism; D009954:Ornithine Carbamoyltransferase / Q000032:analysis
D003470:Culture Media; D002956:Citrulline; D001120:Arginine; D009952:Ornithine; D009954:Ornithine Carbamoyltransferase; D006867:Hydrolases; C019723:arginine deiminase; D005947:Glucose