Degradation of biogenic amines by vineyard ecosystem fungi. Potential use in winemaking

Abstract

Aims: To evaluate the ability of grapevine ecosystem fungi to degrade histamine, tyramine and putrescine in synthetic medium and in wines. Methods and Results: Grapevine and vineyard soil fungi were isolated from four locations of Spain and were subsequently identified by PCR. A total of 44 fungi were evaluated for in vitro amine degradation in a microfermentation system. Amine degradation by fungi was assayed by reversed‐phase (RP)‐HPLC. All fungi were able to degrade at least two different primary amines. Species of Pencillium citrinum, Alternaria sp., Phoma sp., Ulocladium chartarum and Epicoccum nigrum were found to exhibit the highest capacity for amine degradation. In a second experiment, cell‐free supernatants of P. citrinum CIAL‐274,760 (CECT 20782) grown in yeast carbon base with histamine, tyramine or putrescine, were tested for their ability to degrade amines in three different wines (red, white and synthetic). The highest levels of biogenic amine degradation were obtained with histamine‐induced enzymatic extract. Conclusion: The study highlighted the ability of grapevine ecosystem fungi to degrade biogenic amines and their potential application for biogenic amines removal in wine. Significance and Impact of Study: The fungi extracts described in this study may be useful in winemaking to reduce the biogenic amines content of wines, thereby preventing the possible adverse effects on health in sensitive individuals and the trade and export of wine.

Selection of a versatile Lactobacillus plantarum for wine production and identification and preliminary characterisation of a novel histamine‐degrading enzyme

“…García‐Ruiz et al () found that some LAB belonging to Lactobacillus and Pediococcus genera had histamine, tyramine and putrescine degradation activities. Cueva et al () reported that species of Pencillium citrinum , Ulocladium chartarum and others isolated from grapevine and vineyard soil were able to degrade biogenic amines in culture media. More recently, Callejón et al () confirmed that wine‐associated Lactobacillus and Pediococcus strains and the corresponding cell‐free extracts exhibited high BA‐degrading activity when analysed in gel.…”

Wheat Qu and Its Production Technology, Microbiota, Flavor, and Metabolites

“…Frequently used physical methods in fermented foods include the inhibition of microbial activities through irradiation, destroying amine producing strains, and freeze treatment (Naila, Flint, Fletcher, Bremer, & Meerdink, ), however, these could inhibit the growth and metabolism of other microorganisms. To guarantee the normal growth of microorganisms and prevent effects on the quality and flavor of CRW, the use of specific starter cultures with low decarboxylase activity and high amine oxidase activity could regulate protein catabolism and decrease the free amino acids; this has been a vigorously promoted method (Cueva et al., ; González‐Fernández, Santos, Jaime, & Rovira, ). In addition, through disrupting microorganisms and evaluating the relationship between biogenic amine formation and protein metabolic pathways, and by studying the nitrogen source in the raw materials used for CRW, the biogenic amine content in rice wine could be reduced.…”

“…. promoted method (Cueva et al, 2012;González-Fernández, Santos, Jaime, & Rovira, 2003). In addition, through disrupting microorganisms and evaluating the relationship between biogenic amine formation and protein metabolic pathways, and by studying the nitrogen source in the raw materials used for CRW, the biogenic amine content in rice wine could be reduced.…”

Significance of Biogenic Amines in Foods and Their Reduction Methods

“…The two L. plantarum biotypes were found to work synergistically. Cueva et al [101] isolated 44 grapevine and vineyard soil fungi from four locations of Spain and evaluated for in vitro amine degradation in a micro fermentation system. All fungi were able to degrade at least two different primary amines.…”