Metabolism of arginine and its positive effect on growth and revival of Oenococcus oeni

Oenococcus oeni is the main lactic acid bacteria species which induces malo lactic fermentation during wine-making It is able to break down arginine vi a the arginine deiminase pathway, a potential source of energy already cons idered for many bacteria. The production of ATP by starved cells from argin ine was quantified with a bioluminescence assay, and efficient coupling of amino acid catabolism and cell growth was monitored. Therefore, molecular g rowth yield was determined after glucose exhaustion. With colony plate coun ting and a direct epifluorescence technique, it was shown that addition of arginine to viable but non-culturable cells obtained after nutrient starvat ion restored their ability to grow during its degradation. Therefore, argin ine produced more than maintenance energy. It is concluded that strains whi ch are able to metabolize arginine might take advantage of this additional energy source for growth.