Molecular Identification of Lactic Acid Bacteria Occurring in Must and Wine

Abstract

A specifically amplified polymorphic DNA-polymerase chain reaction (SAPD-PCR), a molecular fingerprinting method based on the amplification of specific gene sequences, was applied in order to allow a rapid identification of lactic acid bacteria (LAB) occurring in must and wine. The applicability of this method was confirmed with isolated strains from different wine samples from the German wine growing region Palatinate. In addition, the formation of biogenic amines by the isolated strains was studied. More than half of the bacterial isolates from 50 red and white wine samples were able to produce biogenic amines. General health concerns related to biogenic amines in must and wine underline the need for an identification of these species. The majority of the isolated strains were assigned to the species Lactobacillus brevis. The major biogenic amines in the investigated wines which were detected by thin-layer chromatography and HPLC were tyramine, histamine and ethylamine.

Biogenic amines in wine: a review

“…Sebastian et al . () observed that all Lact. brevis isolates (57) were able to form BAs, and four species ( Lact.…”

“…cheese, milk, beer, wine). The formation of these low molecular nitrogen compounds is mainly through four enzymatic reactions: (i) decarboxylation, (ii) transamination, (iii) reductive amination, and (iv) degradation of certain precursor amino compounds (Sebastian et al ., ). According to Onal et al .…”

Enzymes for Wine Fermentation: Current and Perspective Applications

“…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].…”

“…Reasonable explanations are structural modifications of the peptidoglycan, like N-deacetylation and O-acetylation of the glycan chains or amidation of free carboxyl groups of amino acids in the peptide chains [113]. As a possible alternative to hen's egg white lysozyme, exoenzymes (protease and muramidase) from Streptomyces species showed a broad bacteriolytic spectrum under winemaking conditions [98,113].…”

Evaluation of Lactic Acid Bacteria Growth During Autochthonous Albanian Kallmet Wine Production With Spontaneous and Inoculated Fermentations

“…hilgardii are examples of producers of biogenic amines (Landete et al, 2005;Mangani et al, 2005;Sebastian et al, 2011;Petri et al, 2013). The most important biogenic amine is histamine, which is produced by decarboxylation of histidine.…”