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

Food Microbiology

Volumn 28, Issue 3, 2011, Pages 597-604

  Rimaux, T ^a   Vrancken, G ^a   Pothakos, V ^a   Maes, D ^a   De Vuyst, L ^a   Leroy, F ^a  

^a VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

Author keywords

Acid stress; Arginine deiminase pathway; Fermented sausage; Lactobacillus sakei; Modelling; Stationary phase

Indexed keywords

ARGININE; ARGININE DEIMINASE; CITRULLINE; HYDROLASE; ORNITHINE;

ARTICLE; ENZYMOLOGY; FERMENTATION; GROWTH, DEVELOPMENT AND AGING; KINETICS; LACTOBACILLUS; MEAT; METABOLISM; MICROBIOLOGY; PH;

ARGININE; CITRULLINE; FERMENTATION; HYDROGEN-ION CONCENTRATION; HYDROLASES; KINETICS; LACTOBACILLUS; MEAT PRODUCTS; METABOLIC NETWORKS AND PATHWAYS; ORNITHINE;

BACTERIA (MICROORGANISMS); LACTOBACILLUS SAKEI;

EID: 79952002178     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.11.016     Document Type: Article

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