Biogenic amines yeast

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). 

Camso, M., Fiore, C., Contrusi, M., Salzano, G., PapareUa, A. Romano, P. (2002). Formation of biogenic amines as criteria for the selection of wine yeast. World J. Microbiol. Biotech., 18, 159-163. 

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. 

Torrea-Goni, D.T. Ancin-Azpihcueta, C. (2001). Influence of yeast strain on biogenic amine content in wines Relationship with the utilization of amino acids during fermentation. Am. J. Fnol. Vitic., 52, 185-190. 

Nonetheless, toxic compounds, including biogenic amines (BAs) and ethyl carbamate, which are a potential risk to human health, may be synthesized by microorganisms present in the food. Ethyl carbamate is a genotoxic and carcinogenic molecule that may be present mainly in fermented beverages but also in bread, fermented milk products, and soy sauce. Wine is mostly at risk, since during the malolactic fermentation (MLF) different ethyl carbamate precursors such as citrulline, and to a lesser extent carbamoyl phosphate, are produced by yeasts or bacteria from proteins (Weber Sharypov, 2009). 

Primary fermentation with yeasts as well as malolactic fermentation, which is standard for most red wine production and for some white varieties such as chardonnay, have been associated with the occurrence of biogenic amines such as tyramine, putrescine, cadaverine, histamine, and phenylethylamine in wine. Histamine can produce headaches and hypotension, whereas some aromatic amines such as tyramine and phenylethylamine can cause migraines and hypertension. The concentration and content of biogenic amines in wines are variable and depend on the storage time and conditions, quality of raw materials, and possible microbial contamination during the wine-making process [336]. 

Soufleros et al. (1998) noted that biogenic amines are formed from their precursor amino acid during and after spontaneous malolactic fermentation. Spoilage bacteria such as Pediococcus 3.nd Lactobacillus hud been implicated (Delfini, 1989 Moreno-Arribas et al., 2000 2003 Arena and Manca de Nadra, 2001), however, yeast strain used for alcoholic... 

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