Biogenic amines lactic acid bacteria

Moreno-Arribas, M. V. and Polo, M. C. (2008). Occurrence of lactic acid bacteria and biogenic amines in biologically aged wines. Food Microbiol. 25, 875-881. 

Lonvaud-Funel, A. (2001). Biogenic amines in wines Role of lactic acid bacteria. FEMS... 

Pessione, E., Mazzoli, R., Giuffrida, M.G., Lamberti, C., Garcia-Moruno, E., Barello, C., et al. (2005). A proteomic approach to studying biogenic amine producing lactic acid bacteria. Proteomics 5,687-698. 

Bover-Cid, S., Holzapfel, W.H. (1999). Improved screening procedure for biogenic amine production by lactic acid bacteria. Int. J. Food Microbiol., 53, 33-34. 

Free amino acids in musts are of paramount importance, since they constitute a source of nitrogen for yeasts in alcoholic fermentation, for lactic acid bacteria in malolactic fermentation and can also be a source of aromatic compounds. In certain cases, some amino acids can produce undesirable compounds in wines, such as ethyl carbamate, biogenic amines, ochratoxin A (from 2-phenylalanine) and 3-carbolines (from tryptophane) (Herraiz and Ough 1993 Herraiz et al. 1993). 

Commercial 0. oeni strains are selected for their oenological parameters, including the absence of amino acid decarboxylases. According to the in vitro studies done by Moreno-Arribas et al. (2003), none of the four commercial malolactic starter cultures tested could produce histamine, tyramine or putrescine. Martln-Alvarez et al. (2006) also compared inoculation with spontaneous malolactic fermentation in 224 samples of Spanish red wine. They found that inoculation with a commercial starter culture of lactic acid bacteria could reduce the incidence of biogenic amines compared to spontaneous malolactic fermentation in wines. Starter cultures could eliminate indigenous bacteria, or could possibly degrade the biogenic amines produced by the undesirable strains. 

Amino acid decarboxylases are the enzymes responsible for the synthesis of biogenic amines. These proteins and the genes that encode them have been studied in several lactic acid bacteria in wine and are briefly discussed below. 

Most studies to screen for biogenic amine-producing lactic acid bacteria use differential media that contain the precursor amino acid and a pH indicator. This indicator, usually purple bromocresol, will change colour when the medium is alkalinized and this colour change will be observed in the medium if the lactic acid bacteria produce amines (Bover-Cid and Holzapfel 1999 Choudhury et al. 1990 Maijala 1993). 

Recently, multiple PCR systems have been published that use different pairs of primers to simultaneously detect lactic acid bacteria producers of histamine, tyra-mine and putrescine, the majority wine biogenic amines (Marcobal et al. 2005b Constantini et al. 2006). 

Constantini, A., Cersosimo, M., Del Prete, V. Garcta-Moruno, E. (2006). Production of biogenic amines by lactic acid bacteria screening by PCR, thin-layer chromatography, and high-performance liquid chromatography of strains isolated from wine and must. J. Food Prot., 69, 391-396. 

Garcia-Ruiz, A., Bartolome, B. Moreno-Arribas, M.V. (2008b). Understanding the effect of oak wood treatments and enologjcal tannins in biogenic amine production by lactic acid bacteria in wines XXXI World Congress of Vine and Wine, Verone, 2008. 

Landete, J.M., Pardo, I. Ferrer, S. (2007b). Biogenic amine production by lactic acid bacteria, acetic bacteria and yeast isolated from wine. Food Control, 18, 1569-1574. 

Callejon, S., Sendra, R., Ferrer, S., Pardo, I. (2012). Identification of a novel enzymatic activity from lactic acid bacteria able to degrade biogenic amines in wine. Applied Microbiology and Biotechnology, http //dx.doi.org/10.1007/s00253-013-4829-6. 

Garai, G., Duenas, M. T., Irastoza, A., Moreno-Arribas, M. V. (2007). Biogenic amine production by lactic acid bacteria isolated from cider. Letters in Applied Microbiology, 45, 473 78. http //dx.doi.Org/10.llll/j.1472-765X.2007.02207.x. 

Garcla-Ruiz, A., Gonzalez-Rompinelli, E. M., Bartolome, B., Moreno-Arribas, M. V. (2011). Potential of wine-associated lactic acid bacteria to degrade biogenic amines. International Journal of Food Microbiology, 148, 115-120. http //dx.doi.org/... 

Lonvaud-Funel, A. (2001). Biogenic amines in wines role of lactic acid bacteria. FEMS Microbiology Letters, 199, 9-13. http //dx.doi.Org/10.llll/j.1574-6968.2001.tbl0643.x. 

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