葡萄酒苹果酸-乳酸菌精氨酸代谢研究概况

葡萄酒苹果酸-乳酸菌的精氨酸代谢会导致葡萄酒中氨基甲酸乙酯含量的增加,从而严重影响葡萄酒的饮用安全性。近年来研究表明,葡萄酒苹果酸-乳酸菌的精氨酸代谢途径是精氨酸脱亚氨基酶途径(Arginine deiminasepathway,简称ADI途径)。系统分析苹果酸-乳酸菌的ADI途径、精氨酸转运机制、ADI途径酶的调节等方面的研究进展,阐明葡萄酒苹果酸-乳酸菌的精氨酸代谢对酿造优质葡萄酒具有重要的理论和实际意义。

Arginine metabolism in wine malolactic bacteria

Arginine metabolism in wine malolactic bacteria may increase the concentration of ethyl carbamate(EC,a known carcinogen with the potential toxicological effects) in wine,which makes a profound impact on wine hygienic quality.In fact,recent advanced studies have proved that arginine metabolism in wine malolactic bacteria is via arginine deiminase pathway(ADI pathway),and this pathway is composed of three enzymes: arginine deiminase(ADI),ornithine transcarbamylase(OTC),carbamate kinase(CK).The possible mechanisms of arginine transport and the regulation of major enzymes for arginine metabolism as well as the mechanism of ADI pathway and its molecular characteristics are reviewed.The study on arginine metabolism in wine malolactic bacteria has practical and theoretical significance for the safety and high quality of wine.