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 …

Aims: To quantify the ability of 136 lactic acid bacteria (LAB), isolated from wine, to produce
histamine and to identify the bacteria responsible for histamine production in wine. Methods …

Lactic acid bacteria contribute to wine transformation during malolactic fermentation. They
generally improve the sensorial properties of wine, but some strains produce histamine, a …

Populations of Leuconostoc œnos were harvested from wines containing a relatively high
concentration of biogenic amines. Cultivation of the biomass in synthetic media and wine …

Fermented foods are frequently contaminated by histamine that is generated by
microorganisms with histidine decarboxylase activity. The ingestion of large amounts of …

Biogenic amines have undesirable physiological effects when absorbed at too high a
concentration. Several kinds of food and beverages contain biogenic amines. Lactic acid …

Some bacteria are able to produce histamine from histidine via an enzyme: histidine
decarboxylase (HDC). This biogenic amine may be responsible for vasomotor and digestive …

Wine, like other fermented foods, may contain biogenic amines produced by lactic acid
bacteria via amino acids decarboxylation. The most relevant amines from the toxicological …

Biologically aged sherry-type wines are elaborated by the so-called 'criadera and
solera'system, which essentially involves development of the yeast on the wine surface …

Aims: To develop rapid methods allowing enumeration of lactic acid bacteria producing
biogenic amines in wines and to analyse wine samples by the methods. Methods and …