In this article, we examine the production of biogenic amines, histamine, putrescine, tyramine, and cadaverine by 90 strains of Oenococcus oeni isolated from different cellars of Castilla-La Mancha (Spain) during wine malolactic fermentation. Amino biogenic capacity of strains was qualitatively analyzed on agar. After that, production of amines on a synthetic medium and on wine, and presence in strains of histidine, ornithine, and tyrosine decarboxylase genes were determined. Only two strains were able to produce histamine or putrescine, both on synthetic medium and wine. The presence of the corresponding genes in these strains was also confirmed. These results suggest that O. oeni does not significantly contribute to the overall biogenic amine content of wines. The main contribution of this work is the isolation of a putrescine-producing O. oeni strain that harbors the ornithine gene, since this gene appears to be rarely present in the genome of O. oeni.
Biogenic Amine Production by Oenococcus oeni Isolates from Malolactic Fermentation of Tempranillo Wine
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P. M. IZQUIERDO CAÑAS, S. GÓMEZ ALONSO, P. RUIZ PÉREZ, S. SESEÑA PRIETO, E. GARCÍA ROMERO, M. LL. PALOP HERREROS; Biogenic Amine Production by Oenococcus oeni Isolates from Malolactic Fermentation of Tempranillo Wine. J Food Prot 1 April 2009; 72 (4): 907–910. doi: https://doi.org/10.4315/0362-028X-72.4.907
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