PMID: 12781962Jun 5, 2003Paper

Screening of biogenic amine production by lactic acid bacteria isolated from grape must and wine

International Journal of Food Microbiology
M V Moreno-ArribasRosario Muñoz

Abstract

The potential to produce the biogenic amines tyramine, histamine and putrescine, was investigated for lactic acid bacteria (LAB) of various origin, including commercial malolactic starter cultures, type strains and 78 strains isolated from Spanish grape must and wine. The presence of biogenic amines in a decarboxylase synthetic broth was determined by reverse-phase high performance liquid chromatography (RP-HPLC). Tyramine was the main amine formed by the LAB strains investigated. Leuconostoc strains were the most intensive tyramine formers. No potential to form biogenic amines was observed in Oenococcus oeni strains. Two strains of Latobacillus buchneri were associated with putrescine formation. None of the lactic acid bacteria produced histamine. According to these in vitro results, the commercial starter bacteria analyzed did not produce histamine, tyramine and putrescine.

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Citations

Apr 3, 2013·World Journal of Microbiology & Biotechnology·Bárbara Mercedes Bravo-FerradaLiliana Semorile
May 28, 2010·Molecular BioSystems·Alessandro PessioneEnrica Pessione
Feb 16, 2008·Critical Reviews in Food Science and Nutrition·Carmen Ancín-AzpilicuetaNerea Jiménez-Moreno
Aug 30, 2008·Critical Reviews in Food Science and Nutrition·José María LandeteRosario Muñoz
Oct 14, 2011·Critical Reviews in Food Science and Nutrition·M Ángeles Pozo-BayónM Victoria Moreno-Arribas
Jul 29, 2005·Critical Reviews in Food Science and Nutrition·M Victoria Moreno-Arribas, M Carmen Polo
Dec 21, 2010·Applied and Environmental Microbiology·V BlättelH König
Dec 3, 2004·Applied and Environmental Microbiology·Blanca de Las RivasRosario Muñoz
Jun 16, 2014·Food Microbiology·Fátima Pérez-MartínMaría Llanos Palop
Jun 2, 2012·International Journal of Food Microbiology·Emilia Garcia-Moruno, Rosario Muñoz
Jun 7, 2011·International Journal of Food Microbiology·Almudena García-RuizM Victoria Moreno-Arribas
Jan 7, 2010·International Journal of Food Microbiology·Patricia RuizMaría Llanos Palop
Feb 20, 2007·International Journal of Food Microbiology·José María LandeteSergi Ferrer
Feb 17, 2005·Proteomics·Enrica PessioneCarlo Giunta
Aug 20, 2005·Journal of Applied Microbiology·J M LandeteI Pardo
Oct 26, 2007·Letters in Applied Microbiology·G GaraiM V Moreno-Arribas
Dec 11, 2013·Journal of the Science of Food and Agriculture·Inga SmitOtmar Löhnertz
Sep 15, 2004·International Journal of Food Microbiology·Ignacio VaqueroRosario Muñoz
Apr 20, 2016·Frontiers in Microbiology·Pasquale RussoAntonio Bevilacqua
May 12, 2015·Journal of the Science of Food and Agriculture·Carmen BerbegalSergi Ferrer
Oct 13, 2004·FEMS Microbiology Letters·Angela MarcobalRosario Muñoz
Jul 5, 2016·Frontiers in Microbiology·Enrica Pessione, Simona Cirrincione
Aug 30, 2016·Frontiers in Microbiology·Fausto GardiniFatih Özogul
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Feb 22, 2011·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·V KonakovskyW Hemmer
Aug 30, 2008·Food Microbiology·M Victoria Moreno-Arribas, M Carmen Polo

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