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

► A model describes the kinetics of the ADI pathway in Lactobacillus sakei CTC 494. ► The ADI pathway in Lb. sakei CTC 494 is activated in the stationary growth phase. ► Arginine is converted into both ornithine and citrulline. ► The pattern and the ratio of the end-products are influenced by pH. ► The ADI pathway likely contributes to competitiveness and survival of Lb. sakei in meat