Abstract
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.
- Received March 1997.
- Copyright 1998 by the American Society for Enology and Viticulture
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