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Determination of lactic acid bacteria producing biogenic amines in wine by quantitative PCR methods.
Lett Appl Microbiol. 2008 Dec; 47(6):594-9.LA

Abstract

AIMS

To develop rapid methods allowing enumeration of lactic acid bacteria producing biogenic amines in wines and to analyse wine samples by the methods.

METHODS AND RESULTS

Methods based on quantitative PCR targeting bacterial genes involved in histamine, tyramine and putrescine production were developed and applied to detect and quantify the bacteria producing these biogenic amines in wine. Analysis of 102 samples revealed low populations of the targeted bacteria in grape must samples, an increased bacteria biomass in wine samples after alcoholic fermentation, reaching the highest population levels (above 10(6) cells ml(-1)) during spontaneous malolactic fermentation. A minimum of 10(3) ml(-1) producing cells was required for production of more than 1 mg l(-1) of biogenic amines. Accumulation of putrescine in wine was correlated with the presence of bacteria carrying an ornithine decarboxylation pathway. Trials of winemaking showed that the use of selected bacteria for inducing malolactic fermentation was efficient to limit the proliferation of undesirable bacteria and the production of biogenic amines.

CONCLUSION

Methods using quantitative PCR are efficient to enumerate biogenic amines-producing cells in wine.

SIGNIFICANCE AND IMPACT OF THE STUDY

The methods can help to better control and to improve winemaking conditions in order to avoid biogenic amine production.

Authors+Show Affiliations

UMR 1219 Oenologie, Université Victor Segalen Bordeaux2, INRA, ISVV, Talence, France.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Evaluation Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

19120932

Citation

Nannelli, F, et al. "Determination of Lactic Acid Bacteria Producing Biogenic Amines in Wine By Quantitative PCR Methods." Letters in Applied Microbiology, vol. 47, no. 6, 2008, pp. 594-9.
Nannelli F, Claisse O, Gindreau E, et al. Determination of lactic acid bacteria producing biogenic amines in wine by quantitative PCR methods. Lett Appl Microbiol. 2008;47(6):594-9.
Nannelli, F., Claisse, O., Gindreau, E., de Revel, G., Lonvaud-Funel, A., & Lucas, P. M. (2008). Determination of lactic acid bacteria producing biogenic amines in wine by quantitative PCR methods. Letters in Applied Microbiology, 47(6), 594-9. https://doi.org/10.1111/j.1472-765X.2008.02472.x
Nannelli F, et al. Determination of Lactic Acid Bacteria Producing Biogenic Amines in Wine By Quantitative PCR Methods. Lett Appl Microbiol. 2008;47(6):594-9. PubMed PMID: 19120932.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Determination of lactic acid bacteria producing biogenic amines in wine by quantitative PCR methods. AU - Nannelli,F, AU - Claisse,O, AU - Gindreau,E, AU - de Revel,G, AU - Lonvaud-Funel,A, AU - Lucas,P M, PY - 2009/1/6/entrez PY - 2009/1/6/pubmed PY - 2009/1/23/medline SP - 594 EP - 9 JF - Letters in applied microbiology JO - Lett. Appl. Microbiol. VL - 47 IS - 6 N2 - AIMS: To develop rapid methods allowing enumeration of lactic acid bacteria producing biogenic amines in wines and to analyse wine samples by the methods. METHODS AND RESULTS: Methods based on quantitative PCR targeting bacterial genes involved in histamine, tyramine and putrescine production were developed and applied to detect and quantify the bacteria producing these biogenic amines in wine. Analysis of 102 samples revealed low populations of the targeted bacteria in grape must samples, an increased bacteria biomass in wine samples after alcoholic fermentation, reaching the highest population levels (above 10(6) cells ml(-1)) during spontaneous malolactic fermentation. A minimum of 10(3) ml(-1) producing cells was required for production of more than 1 mg l(-1) of biogenic amines. Accumulation of putrescine in wine was correlated with the presence of bacteria carrying an ornithine decarboxylation pathway. Trials of winemaking showed that the use of selected bacteria for inducing malolactic fermentation was efficient to limit the proliferation of undesirable bacteria and the production of biogenic amines. CONCLUSION: Methods using quantitative PCR are efficient to enumerate biogenic amines-producing cells in wine. SIGNIFICANCE AND IMPACT OF THE STUDY: The methods can help to better control and to improve winemaking conditions in order to avoid biogenic amine production. SN - 1472-765X UR - https://www.unboundmedicine.com/medline/citation/19120932/Determination_of_lactic_acid_bacteria_producing_biogenic_amines_in_wine_by_quantitative_PCR_methods_ L2 - https://doi.org/10.1111/j.1472-765X.2008.02472.x DB - PRIME DP - Unbound Medicine ER -