Identification of biogenic amines-producing lactic acid bacteria isolated from spontaneous malolactic fermentation of chilean red wines

Henriquez‐Aedo, Karem; Durán, Daniel; García, Antonio Manuel Rodríguez; Hengst, Martha; Aranda, Mario

doi:10.1016/j.lwt.2015.12.003

Cited by 46 publications

(27 citation statements)

References 48 publications

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“…Unlike what has been described for most wine regions traditionally studied [3,4,25], LAB predominant species in wines of the Albariño variety grown in this region belong to the genus Lactobacillus and not to species O. oeni, which in any of the years analyzed has not yet been found in MLF. Our data coincide with those of some wine regions recently studied for which the species of the genus Lactobacillus were also described as predominant [13,23,26]. The data are consistent with those shown by biogeography studies that show that microbial communities associated with a wine region depend on the environmental conditions, annuity, and vine variety [11].…”

Section: Isolation and Identification Of The Isolates: Ecological Dissupporting

confidence: 91%

“…Different molecular methods have been successfully used for identification of lactic acid bacteria present in wine. These include the 16S rDNA [23], and recA [18,24] gene sequences, the 16S-Amplified Ribosomal DNA Restriction Analysis (ARDRA) [2,23], and the 16S-23S intergenic region (ISR) analysis [17]. The application of these techniques to the isolates, along with the patterns obtained with the reference strains and the comparison with the sequences deposited in databases, allowed their definitive identification as shown in Table 1 (detailed identification data are shown in supplementary Figures S3 and S4).…”

Section: Isolation and Identification Of The Isolates: Ecological Dismentioning

confidence: 99%

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Evaluation of Malolactic Bacteria Associated with Wines from Albariño Variety as Potential Starters: Screening for Quality and Safety

López-Seijas

García-Fraga

Silva

et al. 2020

Foods

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The biodiversity of lactic acid bacteria in musts and wines of Albariño variety has been studied. The identification of species was addressed through a combination of biochemical and genetic methods (API® 50 CHL test, 16S rDNA and recA gene sequences, Amplified Ribosomal DNA Restriction Analysis -ARDRA- and 16S-26S intergenic region analysis). The results grouped the isolates into six species predominating those of the genus Lactobacillus and showing a typical biogeographical distribution. Among sixteen strains evaluated, eight of them showed malolactic activity. The study of the presence of genes hdc, odc, and tdc, along with the LC/MS-MS analysis of biogenic amines in wine, showed five strains lacking aminogenic ability. The absence of the pad gene in the above-mentioned strains discards its ability to produce volatile phenols that may adversely affect the aroma. Finally, all malolactic strains showed β-glucosidase activity so that they could contribute to enhance and differentiate the aromatic profile of Albariño wines.

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Section: Isolation and Identification Of The Isolates: Ecological Dissupporting

confidence: 91%

Section: Isolation and Identification Of The Isolates: Ecological Dismentioning

confidence: 99%

Evaluation of Malolactic Bacteria Associated with Wines from Albariño Variety as Potential Starters: Screening for Quality and Safety

López-Seijas

García-Fraga

Silva

et al. 2020

Foods

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“…Arena et al [80] reported the ability of L. hilgardii strain X1B isolated from wine to produce PUT from arginine via two different enzymatic pathways. More recently and for the first time, Lactobacillus rhamnosus was found to be the predominant species in Chilean Cabernet Sauvignon wines during MLF [81]. Moreover, L. rhamnosus showed the highest aminogenic capacity (10.97-28.61 mg L −1 ), as well as a HIS-forming capacity, thus being the principal species responsible for BAs formation in the five wineries studied.…”

Section: Bas and Malolactic Fermentationmentioning

confidence: 80%

Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation

2018

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Biogenic amines (BAs) are detrimental to health and originate in foods mainly from decarboxylation of the corresponding amino acid by the activity of exogenous enzymes released by various microorganisms. BAs can be generated at different stages of the wine production. Some of them are formed in the vineyard and are normal constituents of grapes with amounts varying with variety, soil type and composition, fertilization and climatic conditions during growth and degree of maturation. BAs can be also formed by the yeasts during the alcoholic fermentation (AF), as well as by the action of bacteria involved in the malolactic fermentation (MLF). As aminogenesis is a complex and multifactorial phenomenon, the studies carried out to identify the main vinification stage of BAs production yielded contradictory results. In particular, there is not a general consensus yet on which fermentation supports mostly the accumulation of BAs in wine. In this context, the aim of the present paper deals with the most recent results related with the influence of alcoholic and malolactic fermentation parameters on BAs-producer microorganism in wine.

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“…They originate from the grape berries or are formed during fermentation by activities of decarboxylase-positive microorganisms [98][99][100][101][102]. Although more common in foods such as cheese, BA have received much attention in wine, as ethanol can enhance the negative effects on human health by inhibiting the enzymes responsible for the detoxification of these compounds [101].…”

Section: Phenoloxidasesmentioning

confidence: 99%

Enzymes for Wine Fermentation: Current and Perspective Applications

Claus

Mojsov

2018

Fermentation

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Enzymes are used in modern wine technology for various biotransformation reactions from prefermentation through fermentation, post-fermentation and wine aging. Industrial enzymes offer quantitative benefits (increased juice yields), qualitative benefits (improved color extraction and flavor enhancement) and processing advantages (shorter maceration, settling and filtration time). This study gives an overview about key enzymes used in winemaking and the effects of commercial enzyme preparations on process engineering and the quality of the final product. In addition, we highlight on the presence and perspectives of beneficial enzymes in wine-related yeasts and lactic acid bacteria.

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Identification of biogenic amines-producing lactic acid bacteria isolated from spontaneous malolactic fermentation of chilean red wines

Cited by 46 publications

References 48 publications

Evaluation of Malolactic Bacteria Associated with Wines from Albariño Variety as Potential Starters: Screening for Quality and Safety

Evaluation of Malolactic Bacteria Associated with Wines from Albariño Variety as Potential Starters: Screening for Quality and Safety

Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation

Enzymes for Wine Fermentation: Current and Perspective Applications

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