Characterization of Arginine Catabolism by Lactic Acid Bacteria Isolated from Kimchi.

ABSTRACT: Kimchi fermentation depends on diverse lactic acid bacteria, which convert raw materials into numerous metabolites that contribute to the taste of food. Amino acids and saccharides are important primary metabolites. Arginine is nearly exhausted during kimchi fermentation, whereas the concentrations of other amino acids are reported not to increase or decrease dramatically. These phenomena could imply that arginine is an important nutritional component among the amino acids during kimchi fermentation. In this study, we investigated the arginine-catabolism pathway of seven lactic acid bacteria isolated from kimchi and evaluated the products of arginine catabolism (citrulline and ornithine) associated with the bacteria. The arginine content dramatically decreased in cultures of Lactobacill

SUBMITTER: Hwang H 

PROVIDER: S-EPMC6278497 | biostudies-literature | 2018 Nov

REPOSITORIES: biostudies-literature