0000000000223136

AUTHOR

M. C. Manca De Nadra

showing 2 related works from this author

Factors affecting the production of putrescine from agmatine by Lactobacillus hilgardii X1B isolated from wine

2008

Aims: To elucidate and characterize the metabolic putrescine synthesis pathway from agmatine by Lactobacillus hilgardii X1B. Methods and Results: The putrescine formation from agmatine by resting cells (the normal physiological state in wine) of lactic acid bacteria isolated from wine has been determined for the first time. Agmatine deiminase and N-carbamoylputrescine hydrolase enzymes, determined by HPLC and LC-Ion Trap Mass Spectrometry, carried out the putrescine synthesis from agmatine. The influence of pH, temperature, organic acids, amino acids, sugars and ethanol on the putrescine formation in wine was determined. Conclusions: Resting cells of Lact. hilgardii X 1B produce putrescine …

ved/biology.organism_classification_rank.speciesLactobacillus hilgardiiApplied Microbiology and BiotechnologyCiencias Biológicas//purl.org/becyt/ford/1 [https]chemistry.chemical_compoundBiología Celular MicrobiologíaLACTIC ACID BACTERIABiogenic amine//purl.org/becyt/ford/1.6 [https]chemistry.chemical_classificationWineved/biologyfood and beveragesBIOGENIC AMINESWINEGeneral MedicinePUTRESCINEAmino acidLactic acidAgmatine deiminasechemistryBiochemistryPutrescineAGMATINE DEIMINASEAgmatineCIENCIAS NATURALES Y EXACTASBiotechnology
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Comparative survey of putrescine production from agmatine deamination in different bacteria

2008

This article aims to study putrescine production in Lactobacillus hilgardii strain X1B, an agmatine degrader isolated from wine, and to compare it with three other different species, previously reported as putrescine producers from agmatine: Pseudomonas aeruginosa PAO1, Enterococcus faecalis ATCC11700 and Bacillus cereus CECT 148T. The effect of different biogenic amines, organic acids, cofactors, amino acids and sugars on putrescine production was evaluated. In some cases, a similar effect was found in all the strains studied but the magnitude differed. Arginine, glucose and fructose showed an inhibitory effect, whereas the presence of agmatine induced the production of putrescine in all m…

Biogenic AminesAgmatineArginineOtras Ciencias Biológicasved/biology.organism_classification_rank.speciesSpermineWineLactobacillus hilgardiiBiologyArginineMicrobiologyEnterococcus faecalisCiencias Biológicaschemistry.chemical_compoundBacillus cereusSpecies SpecificityEnterococcus faecalisPutrescineved/biologyBIOGENIC AMINESWINEbiology.organism_classificationPUTRESCINESpermidineAgmatine deiminaseLactobacilluschemistryBiochemistryPseudomonas aeruginosaPutrescineAGMATINE DEIMINASEAgmatineCIENCIAS NATURALES Y EXACTASFood ScienceFood Microbiology
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