Occurrence of lactic acid bacteria and biogenic amines in biologically aged wines

Food Microbiology
M V Moreno-Arribas, M Carmen Polo

Abstract

Biologically aged sherry-type wines are elaborated by the so-called 'criadera and solera' system, which essentially involves development of the yeast on the wine surface forming a film velum for several years. Lactic acid bacteria can also develop and contribute to sherry-type wine quality, although their presence and role in this enological process have received very little attention. In this study, lactic acid bacteria microbiota and the presence of biogenic amines were investigated throughout the manufacture and biological aging of 36 samples of sherry wines. Malolactic fermentation was found to mainly take place during the first stage of biological ageing. The incidence and populations of lactic acid bacteria in sherry wines were low. The diversity of bacterial species isolated from the wines was greater than previously reported and included species of Lactobacillus, with prevailing Lactobacillus hilgardii, Lactobacillus plantarum and Lactobacillus zeae and Leuconostoc mesenteroides. The biogenic amine-producing capacity of the isolates was also determined. Five strains were putrescine producers, while another strain was shown to produce tyramine and phenylethylamine, simultaneously. L. zeae was one of the predominant speci...Continue Reading

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Citations

Oct 14, 2011·Critical Reviews in Food Science and Nutrition·M Ángeles Pozo-BayónM Victoria Moreno-Arribas
Dec 3, 2013·Brazilian Journal of Microbiology : [publication of the Brazilian Society for Microbiology]·Esmeray KüleyDeniz Ayas
Aug 3, 2014·Food Microbiology·Almudena García-RuizM Victoria Moreno-Arribas
Jun 7, 2011·International Journal of Food Microbiology·Almudena García-RuizM Victoria Moreno-Arribas
Mar 19, 2016·Brazilian Journal of Microbiology : [publication of the Brazilian Society for Microbiology]·Nho-Eul SongSang-Ho Baik
Jan 25, 2012·Journal of Applied Microbiology·C CuevaM V Moreno-Arribas
Jan 24, 2012·Food Microbiology·Ana RoldánVíctor Palacios
Jul 23, 2013·Food Chemistry·J L OrdóñezM C García-Parrilla
Sep 8, 2012·Food Chemistry·Marina Patricia Arrieta, María Soledad Prats-Moya
Jun 5, 2016·International Journal of Food Microbiology·A E MylonaJ A Suárez-Lepe
Feb 8, 2011·International Journal of Food Microbiology·Almudena García-RuizBegoña Bartolomé
May 7, 2013·Journal of Food Protection·Fang LiuWeimin Xu
Dec 22, 2016·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Ángel BenitoSantiago Benito
Dec 10, 2020·Food Research International·Magaly Rodríguez-SaavedraM Victoria Moreno-Arribas

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