Histidine decarboxylase production by Lactobacillus hilgardii: Effect of organic acids |
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Authors: | M E Farías M C Mance de Nadra G C Rollán A M Strasser de Saad |
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Institution: | (1) Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Argentina;(2) Centro de Referencia para Lactobacilos (CERELA), Chacabuco 145, 4000 Tucumán, Argentina;(3) CERELA, Chacabuco 145, 4000 Tucumán, Argentina |
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Abstract: | Histidine decarboxylase production from Lactobacillus hilgardii 5w, isolated from wine, was inhibited by the presence of l-malic acid in the basal culture medium. The inhibition was related to l-malic acid concentration. The maximal production of the enzyme at 12 h of culture incubated at 30°C was inhibited 71% by 2 g/L l-malic acid and 47% by 0.5 g/L. In these conditions l-malic acid consumption was 16% and 20% respectively. The addition of 300 mg/L citric acid to the basal medium stimulated the enzyme production from 9 to 45 nmoles/min/mg dry weight, and the increase was correlated with citric acid concentration. When different concentrations of l-malic acid were added to the basal medium plus 200 mg/L citric acid, reversion of stimulation was observed, achieving the maximum at a concentration of 2 g/L. In this case, citric acid comsumption was not modified, whereas L-malic acid utilization was higher. |
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