RT Journal Article
SR Electronic
T1 Histamine-Producing Lactic Acid Bacteria in Wines: Early Detection, Frequency, and Distribution
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 199
OP 204
DO 10.5344/ajev.1998.49.2.199
VO 49
IS 2
A1 Coton, E.
A1 Rollan, G.
A1 Bertrand, A.
A1 Lonvaud-Funel, A.
YR 1998
UL http://www.ajevonline.org/content/49/2/199.abstract
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.