Strain variation of arginine catabolism among malolactic Oenococcus oeni strains of wine origin

Abstract

The variation of arginine catabolism, a reaction from which possible precursors for carcinogenic ethyl carbamate could be formed, was determined for several malolactic strains of Oenococcus oeni of wine origin, also including type and commercial strains. Most strains hydrolysed arginine producing citrulline, ornithine and ammonia according to the arginine deiminase pathway. However, the molar ratios of citrulline formed to arginine utilized were quite different, ranging from 0.02 to 0.33. Some strains released ammonia in higher amounts than expected, possibly because of their ability to degrade serine. The results suggest that capability to degrade arginine should be carefully assessed and included among the selection criteria of malolactic strains to be used in winemaking.