Potential of wine-associated lactic acid bacteria to degrade biogenic amines

Abstract

Some lactic acid bacteria (LAB) isolated from fermented foods have been proven to degrade biogenic amines through the production of amine oxidase enzymes. Since little is known about this in relation to wine micro-organisms, this work examined the ability of LAB strains (n=85) isolated from wines and other related enological sources, as well as commercial malolactic starter cultures (n=3) and type strains (n=2), to degrade histamine, tyramine and putrescine. The biogenic amine-degrading ability of the strains was evaluated by RP-HPLC in culture media and wine malolactic fermentation laboratory experiments. Although at different extent, 25% of the LAB isolates were able to degrade histamine, 18% tyramine and 18% putrescine, whereas none of the commercial malolactic starter cultures or type strains were able to degrade any of the tested amines. The greatest biogenic amine-degrading ability was exhibited by 9 strains belonging to the Lactobacillus and Pediococcus groups, and most of them were able to simultaneously degrade at least two of the three studied biogenic amines. Further experiments with one of the strains that showed high biogenic amine-degrading ability (L. casei IFI-CA 52) revealed that cell-free extracts maintained this ability in comparison to the cell suspensions at pH 4.6, indicating that amine-degrading enzymes were effectively extracted from the cells and their action was optimal in the degradation of biogenic amines. In addition, it was confirmed that wine components such as ethanol (12%) and polyphenols (75 mg/L), and wine additives such as SO(2) (30 mg/L), reduced the histamine-degrading ability of L. casei IFI-CA 52 at pH 4.6 by 80%, 85% and 11%, respectively, in cell suspensions, whereas the reduction was 91%, 67% and 50%, respectively, in cell-free extracts. In spite of this adverse influence of the wine matrix, our results proved the potential of wine-associated LAB as a promising strategy to reduce biogenic amines in wine.

The application of malolactic fermentation process to create good-quality grape wine produced in cool-climate countries: a review

“…However, there is worth to mention that there are also reports about malolactic bacteria able to degrade biogenic amines in wine through the production of amine oxidase enzymes. The greatest biogenic amine-degrading ability was exhibited by strains belonging to Lactobacillus and Pediococcus groups [38]. This is very interesting and very rarely observation because most often the biogenic amines are produced exactly by these two groups of bacteria.…”

Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain Cheese

“…pentosaceus and Lb. hilgardii was found in wine (Alberto et al, 2007;García-Ruiz et al, 2011) but never in cheese isolates. We have not verified nor quantified the presence of BA in TMM-cheese.…”

Inhibitory effect of bacteriocin-producing lactic acid bacteria against histamine-forming bacteria isolated from Myeolchi-jeot

“…Fortunately, in recent years, some lactic acid bacteria (LAB) have been reported to degrade biogenic amine through the production of amine oxidase enzymes or antimicrobial substances (Garciz-Ruiz et al, 2011;Joosten and Nuńez, 1996). LAB that are usually designated as generally recognized as safe (GRAS) status in foods can also exert a biopreservative effect against other microorganisms as a result of competition for nutrients and/or of the production of antagonistic compounds such as organic acids, diacetyl, acetoin, hydrogen peroxide, antibiotics, and bacteriocins (Schillinger et al, 1996).…”