@article {Coton199, author = {E. Coton and G. Rollan and A. Bertrand and A. Lonvaud-Funel}, title = {Histamine-Producing Lactic Acid Bacteria in Wines: Early Detection, Frequency, and Distribution}, volume = {49}, number = {2}, pages = {199--204}, year = {1998}, doi = {10.5344/ajev.1998.49.2.199}, publisher = {American Journal of Enology and Viticulture}, 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.}, issn = {0002-9254}, URL = {https://www.ajevonline.org/content/49/2/199}, eprint = {https://www.ajevonline.org/content/49/2/199.full.pdf}, journal = {American Journal of Enology and Viticulture} }