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Subject: electronic seminar - Feb 15 - March 16th. 1999
From: Jacky Foo <[log in to unmask]>
Reply-To:Jacky Foo <[log in to unmask]>
Date:Sat, 9 Jan 1999 13:40:45 +0100

text/plain (81 lines)

Announcement - Electronic Seminar
(pls re-distribute to appropriate mailing lists or to other interested

Title: "Arginine metabolism in lactic acid bacteria and its significance"
Date: February, 15th to March 16th.1999

Presented by: Dr Gordon Pilone (Inst of Molecular BioSciences, Massey
University Palmerston North, New Zealand. and Dr. Shao-Quan
Liu (New Zealand Dairy Research Inst).

This electronic seminar is sponsored and arranged by the UNESCO Microbial
Resources Centre, Stockholm. ( for
the Lactic Acid Bacteria Network

Registration (free of charge):
  E-MAIL: send an email to [log in to unmask]
    and use the subscription command:
  SUB ET-ATLAS yourfirstname yourlastname
  e.g. write:
       sub et-atlas Gordon Pilone, Massey Univ.

  note: if your email address ends with ".NET", ".ORG", ".GOV",
  ".COM", ".EDU", please include the name of your country after
  your name: e.g. sub et-atlas Shao-Quan Liu, New Zealand

Background paper:
   Liu, S.-Q. and Pilone, G.J. 1998. A review: Arginine metabolism
   in wine lactic acid bacteria and its practical significance.
   Journal of Applied Microbiology. 84(3): 315-327)

This article begins with an introduction to malolactic fermentation in
wine, followed by reviewing the occurrence of arginine degradation in wine
lactic acid bacteria and the pathway of arginine catabolism, the
distribution of enzymes responsible and the formation of products. The
bioenergetics of wine lactic acid bacteria and arginine degradation are
then reviewed. This is followed by a review on the possible mechanisms of
arginine transport, and regulation of arginine metabolism and synthesis of
the enzymes for arginine catabolism. Finally, the practical significance of
arginine metabolism in wine lactic acid bacteria is reviewed with respect
to taxonomic utility, biological significance and oenological implications.

About the Authors:
Dr. Shao-Quan Liu, Postdoctoral Fellow at the Microbiology, Nutrition and
Enzyme Science, New Zealand Dairy Research Institute, completed his PhD in
Microbiology at  Massey University, New Zealand (1994). He then became a
Postdoctoral Fellow at the Horticulture and Food Research Institute
(1994-1997); then at the New Zealand Dairy  Research Institute (NZDRI). Dr
Liu's current research interests at the NZDRI are in dairy  fermentations
of lactic acid bacteria, particularly aspects of flavour biochemistry,
 enzymology, and cheese ripening. He also collaborates with Dr Pilone of
Massey University  in research in wine malolactic fermentation,
particularly the physiology, metabolism and  biochemistry of wine lactic
acid bacteria. Dr Liu is a member of the New Zealand Microbiology Society.

 Dr. Gordon Pilone, Senior Lecturer in Microbiology at the Institute of
Molecular  BioSciences, Massey University, New Zealand, completed his PhD
in Microbiology at the  University of California, Davis (1971). He went to
Australia as a Fulbright Postdoctoral Fellow to work at the Australian Wine
Research Institute in Adelaide, South Australia  (1971-73). Dr Pilone then
worked in wine industry research for several years in the Napa  Valley,
California. In 1987 he became a lecturer in Microbiology at Massey
University. Dr.  Pilone is a member of the New Zealand Microbiological
Society, the New Zealand Society for  Viticulture and Oenology, and the
American Society for Enology and Viticulture, and serves  on the editorial
board of the American Journal of Enology and Viticulture. His general
 research interest is in wine microbiology, particularly the physiology and
metabolism of wine lactic acid bacteria and yeast. More specific interests
include: arginine catabolism by  malolactic bacteria and its oenological
implications; deacidification by yeast (maloethanolic  fermentation);
improvements in malolactic starter culture technology; interactions of
yeast and bacteria in winemaking; microbial ethyl carbamate formation in
wine; wine spoilage microbes;  and the identification of wine microbes.

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