PT  - JOURNAL ARTICLE
AU  - E. Coton
AU  - G. Rollan
AU  - A. Bertrand
AU  - A. Lonvaud-Funel
TI  - Histamine-Producing Lactic Acid Bacteria in Wines: Early Detection, Frequency, and Distribution
AID  - 10.5344/ajev.1998.49.2.199
DP  - 1998 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 199--204
VI  - 49
IP  - 2
4099  - http://www.ajevonline.org/content/49/2/199.short
4100  - http://www.ajevonline.org/content/49/2/199.full
SO  - Am J Enol Vitic.1998 Jan 01; 49
AB  - 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.