Effects of Preservation Method on the Arginine Deiminase Production of Strain JXU 1023
Abstract: Arginine deiminase (ADI) can hydrolyse arginine to citrulline and other substrates, which can promote the formation of ethyl carbamate in wine. The stability of strain and enzyme is the base of study and utilization and the preservation method is the key to the stability. Five preservation methods, slant preservation, deep liquid preservation, glycerin preservation, liquid paraffin preservation and freeze drying preservation, were investigated in the preservation of strain JXU1023. Freeze drying preservation was the best method for the stability of the strain and the enzyme in a longer term, although the others were simple to operate. The slant preservation was the right way for a short term in the study and utilization.
文章引用: 毛怡俊 , 李加友 , 徐赛男 , 梁碧霞 (2012) 保藏方法对菌株JXU1023产精氨酸脱亚胺酶的影响研究。 生物过程， 2， 27-30. doi: 10.12677/bp.2012.21005
 R. Baan, K. Straif, Y. Grosse, et al. Carcinogenicity of alcoholic beverages. The Lancet Oncology, 2007, 8(4): 292-293.
 E. Dybing, J. O’Brien, A. G. Renwick and T. Sanner. Risk assessment of dietary exposures to compounds that are genotoxic and carcinogenic-an overview. Toxicology Letters, 2008, 180(2): 110-117.
 D. W. Lachenmeier, A. V. Samokhvalov, J. Leitz, K. Schoeberl, T. Kuballa, I. V. Linskiy, C. I. Minko and J. Rehm. The composition of unrecorded alcohol from eastern Ukraine: Is there a toxicological concern beyond ethanol alone? Food and Chemical Toxicology, 2010, 48(10): 2842-2827.
 石维妮, 刘晓毅, 赵玉琪, 李想, 刘艳. 发酵性食品中的氨基甲酸乙酯含量调研[J]. 中国酿造, 2009, 11: 124-126.
 S. Giuseppe, M. Salvatore, E. A. Mario, et al. Arginine metabolism in wine Lactobacillus plantarum: in vitro activities of the enzymes arginine deiminase (ADI) and ornithine transcarbamilase (OTCase). Annals of Microbiology, 2007, 57(1): 67-70.
 C. A. Uthurry, J. A. Sua’rez Lepe, J. Lombardero, et al. Ethyl carbamate production induced by selected yeasts and lactic acid bacteria in red wine. Food Chemistry, 2006, 94(2): 262-270.
 N. Terrade, R. Mira de Orduna. Impact of winemaking practices on arginine and citrulline metabolism during and after malolactic fermentation. Journal of Applied Microbiology, 2006, 101(2): 406-411.
 刘欠欠, 高年发, 李磊, 韩德新. 不同产区、不同品种酿酒葡萄汁中精氨酸含量的检测[J]. 酿酒科技, 2009, 9: 122-125．
 T. Tonon, A. Lonvaud-Funel. Arginine metabolism by wine Lactobacilli isolated from wine. Food Chemistry, 2002, 19(5): 451- 461.
 钱存柔, 黄仪秀. 微生物学实验教程[M]. 北京: 北京大学出版社, 1999: 154-160.
 东秀珠, 蔡妙英. 常见细菌系统鉴定手册[M]. 北京: 科学出版社, 2001: 418-419.
 李加友, 曹瑜, 焦庆才. 酶法转化液中L-瓜氨酸的分光光度法测定[J]. 分析试验室, 2005, 24(12): 8-10.