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Metabolism of arginine and its positive effect on growth and revival of Oenococcus oeni

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Publication details

JournalJournal of applied microbiology
DatePublished - Sep 2000
Issue number3
Number of pages6
Pages (from-to)526-31
Original languageEnglish


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.

    Research areas

  • Adenosine Triphosphate/analysis, Arginine/metabolism, Culture Media, Gram-Positive Cocci/growth & development, Leuconostoc/growth & development

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