The winemaking process includes two main steps: lactic acid bacteria are responsible for
the malolactic fermentation which follows the alcoholic fermentation by yeasts. Both types 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 bacteria …

The complex microbial ecosystem of grape must and wine harbours a wide diversity of
yeast species. Specific oligonucleotide primers for real-time quantitative PCR(QPCR) were …

Food-fermenting lactic acid bacteria (LAB) are generally considered to be non-toxic and non-pathogenic.
Some species of LAB, however, can produce biogenic amines (BAs). BAs are …

… species (Renouf and Lonvaud-Funel 2006) because their … epifluorescence (Millet and
Lonvaud-Funel 2000) method … as described by Millet and Lonvaud-Funel (2000) to estimate …

This detailed study observed the yeasts present in the ecological niche of “wine must”. The
dynamics and identity of non-Saccharomyces yeasts during the cold maceration and …

… addition (Millet and LonvaudFunel 1999), racking (Renouf and Lonvaud-Funel 2004), fining
… Vincent 2001) and physical wine qualities (Lonvaud-Funel and Joyeux 1988). In order to …

A collection of 810 lactic acid bacteria (LAB) strains isolated from wine and cider was
screened for potential biogenic amine (BA) producers by combining molecular and phenotypic …

Grape seeds are considered rich sources of polyphenolic compounds that show antioxidant
or antimicrobial effects. The aim of the present work was to investigate the effect of a grape …

Histamine production from histidine in fermented food products by lactic acid bacteria
results in food spoilage and is harmful to consumers. We have isolated a histamine-producing …