4 A correlation between citrulline excretion and cell lysis by resting cells of L. buchneri CUC-3 in tartrate buffer (pH 3.6) without added arginine, citrulline.

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4 A correlation between citrulline excretion and cell lysis by resting cells of L. buchneri CUC-3 in tartrate buffer (pH 3.6) without added arginine, citrulline or glucose: citrulline concentration (-▲-) and absorption at 260 nm (-▪-). The data presented are mean values from two separate experiments. From: Ethyl carbamate precursor citrulline formation from arginine degradation by malolactic wine lactic acid bacteria FEMS Microbiol Lett. 2000;183(1):31-35. doi:10.1111/j.1574-6968.2000.tb08929.x FEMS Microbiol Lett | © 2000 Federation of European Microbiological Societies

3 Citrulline release by resting cells of O 3 Citrulline release by resting cells of O. oeni Lo-111 after 24 h of incubation in tartrate buffer (pH 3.6) without added arginine, citrulline or glucose. The x-axis displays the amount of arginine added for the preparation of 1 l TJAG broth. The data presented are mean values from two separate experiments. From: Ethyl carbamate precursor citrulline formation from arginine degradation by malolactic wine lactic acid bacteria FEMS Microbiol Lett. 2000;183(1):31-35. doi:10.1111/j.1574-6968.2000.tb08929.x FEMS Microbiol Lett | © 2000 Federation of European Microbiological Societies

2 Arginine degradation and citrulline excretion by resting cells of O 2 Arginine degradation and citrulline excretion by resting cells of O. oeni Lo-111 at pH 3.6. Arginine (-●-), citrulline (-▲-). From: Ethyl carbamate precursor citrulline formation from arginine degradation by malolactic wine lactic acid bacteria FEMS Microbiol Lett. 2000;183(1):31-35. doi:10.1111/j.1574-6968.2000.tb08929.x FEMS Microbiol Lett | © 2000 Federation of European Microbiological Societies

1 Degradation of arginine and citrulline by resting cells of L 1 Degradation of arginine and citrulline by resting cells of L. buchneri CUC-3 at pH 3.6 in separate experiments. Both experiments were carried out with aliquots of one cell suspension. Arginine degradation: arginine (-●-), citrulline (-▲-). Citrulline degradation: citrulline (-△-). From: Ethyl carbamate precursor citrulline formation from arginine degradation by malolactic wine lactic acid bacteria FEMS Microbiol Lett. 2000;183(1):31-35. doi:10.1111/j.1574-6968.2000.tb08929.x FEMS Microbiol Lett | © 2000 Federation of European Microbiological Societies