The kinetics of the arginine deiminase pathway in the meat starter culture Lactobacillus sakei CTC 494 are pH-dependent.

@article{Rimaux2011TheKO,
  title={The kinetics of the arginine deiminase pathway in the meat starter culture Lactobacillus sakei CTC 494 are pH-dependent.},
  author={Tom Rimaux and Gino Vrancken and Vasileios Pothakos and Dominique Maes and Luc De Vuyst and F Leroy},
  journal={Food microbiology},
  year={2011},
  volume={28 3},
  pages={597-604}
}
Lactobacillus sakei is frequently present as the dominant lactic acid bacterium in spontaneously fermented meat products, demonstrating its competitiveness in and adaptation to the meat environment. Since meat is generally low in carbohydrate content, the ability to utilize other energy sources to generate ATP, such as arginine via the arginine deiminase (ADI) pathway, represents a competitive benefit. In this study, the kinetics of growth and arginine conversion capabilities of Lb. sakei CTC… CONTINUE READING