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Literature summary for 3.5.3.6 extracted from
- The kinetics of the arginine deiminase pathway in the meat starter culture Lactobacillus sakei CTC 494 are pH-dependent (2011), Food Microbiol., 28, 597-604.
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Latilactobacillus sakei | - |
- |
- |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| L-Arg + H2O | - |
Latilactobacillus sakei | citrulline + NH3 | - |
? |  |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| ADI | - |
Latilactobacillus sakei |
| arginine deiminase | - |
Latilactobacillus sakei |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 30 | - |
assay at | Latilactobacillus sakei |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 6.5 | - |
assay at | Latilactobacillus sakei |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 4.5 | 7.75 | a series of in vitro batch fermentations using reconstituted Man-Rogosa-Sharpe (MRS) medium at different constant pH values (pH 4.50 - pH 7.75) is performed. Arginine conversion through the ADI pathway, which is activated from the stationary growth phase on, results in the production of both citrulline and ornithine for all pH conditions tested. The pattern and the ratio of the end-products of the ADI pathway are influenced by pH | Latilactobacillus sakei |
| 5 | 6.5 | for certain pH values (between pH 5.0 and 6.5), a further conversion of citrulline into ornithine is found when all arginine is depleted | Latilactobacillus sakei |
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Release 2023.1 (January 2023)
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