Metabolism of arginine and its positive effect on growth and revival of Oenococcus oeni.
Oenococcus oeni is the main lactic acid bacteria species which induces malolactic fermentation during wine-making. It is able to break down arginine via the arginine deiminase pathway, a potential source of energy already considered for many bacteria. The production of ATP by starved cells from arginine was quantified with a bioluminescence assay, and efficient coupling of amino acid catabolism and cell growth was monitored. Therefore, molecular growth yield was determined after glucose exhaustion. With colony plate counting and a direct epifluorescence technique, it was shown that addition of arginine to viable but non-culturable cells obtained after nutrient starvation restored their ability to grow during its degradation. Therefore, arginine produced more than maintenance energy. It is concluded that strains which are able to metabolize arginine might take advantage of this additional energy source for growth.
Tonon
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Faculté d'Oenologie, Unité Associée INRA-Université Victor Segalen Bordeaux 2, Talence, France.
Lonvaud-Funel
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D000255:Adenosine Triphosphate / Q000032:analysis; D001120:Arginine / Q000378:metabolism*; D003470:Culture Media; D006095:Gram-Positive Cocci / Q000254:growth & development / Q000378:metabolism*; D007934:Leuconostoc / Q000254:growth & development / Q000378:metabolism
D003470:Culture Media; D000255:Adenosine Triphosphate; D001120:Arginine