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Am. J. Enol. Vitic. 49:2:199-204 (1998)
Copyright © 1998 by the American Society for Enology and Viticulture.
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Histamine-Producing Lactic Acid Bacteria in Wines: Early Detection, Frequency, and Distribution

E. Coton 1, G. Rollan 2, A. Bertrand 1, and A. Lonvaud-Funel 1

1 Faculté d'Oenologie, Unité Associée INRA/Université de Bordeaux II, Talence, France
2 CERELA, San Miguel de Tucuman, Republica Argentina.

Aline.Lonvaud{at}oenologie.u-bordeaux2.fr

A direct PCR detection test which allows an early detection of histamine-producing bacteria showed that the presence of histidine decarboxylating bacteria (HDC+) is not rare, as almost half of the 118 tested wines possessed bacteria carrying the histidine decarboxylase gene. A relationship between the amplification of a 500 bp fragment, the enzymatic activity and the amine production was observed. Wines for which the PCR detection was negative never contained histamine. While those carrying HDC+ bacteria, always contained histamine in varying amounts. All the HDC+ strains belonged to the Leuconostoc oenos (oenococcus oeni) species. Moreover, study of HDC activity and colony-forming ability as a function of storage duration showed that even when cultivable population was no more detectable, the histidine decarboxylase activity remained. Histamine and other biogenic amines could be produced during wine aging.

Key words: histamine, wine, lactic acid bacteria

Submitted on March 4, 1997




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Copyright © 1998 by the American Society for Enology and Viticulture.