Nitrogen metabolism in lactic acid bacteria from fruits: a review

Lactic acid bacteria (LAB) are fastidious microorganisms that require an exogenous source of amino acids or peptides, which are provided by the proteolysis of the proteins present in raw material. Generally nitrogenous compounds concentration in fruits and their derivate products are poor. Strains of Oenococcus oeni from wine show a proteolytic system that provides amino acids that are used for their metabolism and growth. Amino acids requirements and utilization by LAB from fruits show the different behaviors between strains of the same species to growth in a nutritional poor environment. LAB strains produce biogenic amines from decarboxylation of the corresponding amino acid. From arginine degradation via Arginine Dihydrolase System, (ADI) the carbamyl groups formed could react with the alcohol present in a fermented beberage to produce ethylcarbamate (EC) a cancerigen compounds.