1. 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): doi: /j tb08929.x
FEMS Microbiol Lett | © 2000 Federation of European Microbiological Societies

2. 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): doi: /j tb08929.x
FEMS Microbiol Lett | © 2000 Federation of European Microbiological Societies

3. 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): doi: /j tb08929.x
FEMS Microbiol Lett | © 2000 Federation of European Microbiological Societies

4. 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): doi: /j tb08929.x
FEMS Microbiol Lett | © 2000 Federation of European Microbiological Societies