Occurrence of biogenic amine-forming lactic acid bacteria in wine and cider

Coton, Monika; Romano, Andrea; Spano, Giuseppe; Ziegler, Kira; Vetrana, C.; Desmarais, Cécile; Lonvaud‐Funel, Aline; Lucas, Patrick; Coton, Emmanuel

doi:10.1016/j.fm.2010.07.012

Cited by 162 publications

(128 citation statements)

References 62 publications

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“…The main microorganisms responsible for histamine production in wine are LAB, especially Lactobacillus hilgardii, L. mali, O. oeni and Pediococcus parvulus (Landete et al, 2007;Coton et al, 2010). Moreover, several strains of Enterococcus spp.…”

Section: Biogenic Amines and Mycotoxinsmentioning

confidence: 99%

Microbial Resources and Innovation in the Wine Production Sector

Berbegal

Spano

Tristezza

et al. 2017

SAJEV

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Microbial starter cultures represent a fundamental level of innovation in the wine sector. Selected yeast strains are routinely used to achieve the needed biomass preparation to accelerate and steer alcoholic fermentation in grape must. The use of starter cultures to induce malolactic fermentation in wine relies on the characterisation and propagation of suitable strains of lactic acid bacteria. Furthermore, the selection of new strains, the renewal of management of microbial resources and new technologies allow continuous improvements in oenology, which may increase the beneficial aspects of wine. In this review, with the aim to stimulate microbial-driven, consumer-oriented advances in the oenological sector, we propose an overview of recent trends in this field that are reported by following the classical separation into 'product innovation' and 'process innovation'. Hence, we shall highlight i) the possible positive innovative impacts of microbial resources on the safety and the sensorial and functional properties of wine (product innovation) and ii) the potential microbial-based improvements allowing the reduction of time/costs and the environmental impacts associated with winemaking (process innovation).

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Section: Biogenic Amines and Mycotoxinsmentioning

confidence: 99%

Microbial Resources and Innovation in the Wine Production Sector

Berbegal

Spano

Tristezza

et al. 2017

SAJEV

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“…P3J DNA (Coton et al, 2010b). The fragment obtained was sequenced using the TD2/TD5 primer set (Coton & Coton, 2005) and the resulting 1133 bp sequence was compared with international databases using BLAST (Altschul et al, 1990).…”

Section: Genotypic and Phenotypic Characterization Of Tyramine Producmentioning

confidence: 99%

Characterization of the tyramine-producing pathway in Sporolactobacillus sp. P3J

Coton¹,

Fernández

Trip

et al. 2011

Microbiology

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A sporulated lactic acid bacterium (LAB) isolated from cider must was shown to harbour the tdc gene encoding tyrosine decarboxylase. The isolate belonged to the Sporolactobacillus genus and may correspond to a novel species. The ability of the tdc-positive strain, Sporolactobacillus sp. strain P3J, to produce tyramine in vitro was demonstrated by using HPLC. A 7535 bp nucleotide sequence harbouring the putative tdc gene was determined. Analysis of the obtained sequence showed that four tyramine production-associated genes [tyrosyl-tRNA synthetase (tyrS), tyrosine decarboxylase (tdc), tyrosine permease (tyrP) and Na + /H + antiporter (nhaC)] were present and were organized as already described in other tyramine-producing LAB. This operon was surrounded by genes showing the highest identities with mobile elements: a putative phage terminase and a putative transposase (downstream and upstream, respectively), suggesting that the tyramine-forming trait was acquired through horizontal gene transfer. Transcription analyses of the tdc gene cluster suggested that tyrS and nhaC are expressed as monocistronic genes while tdc would be part of a polycistronic mRNA together with tyrP. The presence of tyrosine in the culture medium induced the expression of all genes except for tyrS. A clear correlation was observed between initial tyrosine concentration and tyramine production combined with an increase in the final pH reached by the culture. Finally, cloning and expression of the tyrP gene in Lactococcus lactis demonstrated that its product catalyses the exchange of tyrosine and tyramine.

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“…Histamine accumulation occasionally occurs in food, Scombroid fish (EFSA, 2011;FAO/WHO, 2012), fermented fish products (Harada et al, 2008;Hernandez-Herrero et al, 1999;Mongkolthanaruk et al, 2012;Nakazato et al, 2002;Sato et al, 1995;Satomi et al, 1997Satomi et al, , 2008Satomi et al, , 2011Satomi et al, , 2012Stute et al, 2002;Echigo, 1991, 1993), wine (Coton et al, 1998(Coton et al, , 2005(Coton et al, , 2010Landete, et al, 2005;Lonvaud-Funel and Joyeux, 1994;Lonvaud-Funel, 2001;Lucas et al, 2005Lucas et al, , 2008, cheese (Burdychova et al, 2007;Chang and Snell, 1968;Chang et al, 1985;Joosten and Northlt, 1989), meat products (Landeta et al, 2007;Silla Santos, 1998;Suzzi and Gardini, 2003), and others (Calles-Enríquez et al, 2010;Hamaya et al, 2014;Ibe et al, 2003;Le Jeune et al, 1995;Tsai et al, 2007), and is caused by certain histamine-producing bacteria. Furthermore, a number of helpful reviews have discussed histamine in food (Halasz et al, 1994;Silla-Santos, 1996;Spano et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, a number of helpful reviews have discussed histamine in food (Halasz et al, 1994;Silla-Santos, 1996;Spano et al, 2010). Thus, regulatory limits on histamine have been set in individual countries or by international organizations such as CODEX (Codex Alimentarius Commission) i) (Table 1).…”

Section: Introductionmentioning

confidence: 99%

Effect of Histamine-producing Bacteria on Fermented Fishery Products

Satomi

2016

FSTR

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Occurrence of biogenic amine-forming lactic acid bacteria in wine and cider

Cited by 162 publications

References 62 publications

Microbial Resources and Innovation in the Wine Production Sector

Microbial Resources and Innovation in the Wine Production Sector

Characterization of the tyramine-producing pathway in Sporolactobacillus sp. P3J

Effect of Histamine-producing Bacteria on Fermented Fishery Products

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