| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4363287 | Food Microbiology | 2011 | 8 Pages |
Abstract
⺠A model describes the kinetics of the ADI pathway in Lactobacillus sakei CTC 494. ⺠The ADI pathway in Lb. sakei CTC 494 is activated in the stationary growth phase. ⺠Arginine is converted into both ornithine and citrulline. ⺠The pattern and the ratio of the end-products are influenced by pH. ⺠The ADI pathway likely contributes to competitiveness and survival of Lb. sakei in meat
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Authors
T. Rimaux, G. Vrancken, V. Pothakos, D. Maes, L. De Vuyst, F. Leroy,