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Literature summary extracted from

  • Rimaux, T.; Vrancken, G.; Pothakos, V.; Maes, D.; De Vuyst, L.; Leroy, F.
    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.
    View publication on PubMed

Organism

EC Number Organism UniProt Comment Textmining
3.5.3.6 Latilactobacillus sakei
-
-
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.5.3.6 L-Arg + H2O
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 Latilactobacillus sakei citrulline + NH3
-
 ?

Synonyms

EC Number Synonyms Comment Organism
3.5.3.6 ADI
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 Latilactobacillus sakei
3.5.3.6 arginine deiminase
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 Latilactobacillus sakei

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.5.3.6 30
-
 assay at Latilactobacillus sakei

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.5.3.6 6.5
-
 assay at Latilactobacillus sakei

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.5.3.6 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
3.5.3.6 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