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Published on: December 1, 2023
[Arginine metabolism in wine malolactic bacteria]
Hua Li1, Xin-hong Liang, An-que Guo
1College of Enology, Northwest University of Agriculture & Forestry, Yangling 712100, China. putj@263.net
Wei Sheng Wu Xue Bao = Acta Microbiologica Sinica
|October 14, 2006
Summary
Arginine metabolism in wine bacteria can produce ethyl carbamate (EC), a carcinogen impacting wine quality. Understanding the arginine deiminase (ADI) pathway is key to ensuring wine safety and quality.
Area of Science:
- Enology
- Microbiology
- Food Chemistry
Context:
- Wine production involves malolactic fermentation by lactic acid bacteria.
- Arginine metabolism by these bacteria is linked to the formation of ethyl carbamate (EC).
- Ethyl carbamate is a potential carcinogen affecting wine's hygienic quality.
Purpose:
- To review the mechanisms of arginine metabolism in wine malolactic bacteria.
- To elucidate the arginine deiminase (ADI) pathway and its molecular characteristics.
- To understand arginine transport and enzyme regulation in this metabolic process.
Summary:
- Malolactic bacteria metabolize arginine primarily through the arginine deiminase (ADI) pathway.
- This pathway involves three key enzymes: arginine deiminase (ADI), ornithine transcarbamylase (OTC), and carbamate kinase (CK).
- The review covers arginine transport, enzyme regulation, and the ADI pathway's molecular details.
Impact:
- Provides insights into the formation of ethyl carbamate (EC) in wine.
- Contributes to strategies for enhancing wine safety and hygienic quality.
- Offers practical and theoretical significance for the wine industry regarding quality control.
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