Biogenic amine production by lactic acid bacteria, acetic bacteria and yeast isolated from wine

Landete, José María; Ferrer, Sergi; Pardo, Isabel

doi:10.1016/j.foodcont.2006.12.008

Cited by 164 publications

(113 citation statements)

References 25 publications

Supporting

Mentioning

101

Contrasting

Unclassified

Order By: Relevance

“…such as Pediococcus cerevisiae, were held responsible for histamine production in wine (Delfini 1989). Recent results by Landete et al (2007b) show an agreement that, although the percentage of Pediococcus spp. capable of producing histamine seems to be low, some strains (for example Pediococcus parvulus in this study) can be responsible for the highest concentrations of histamine.…”

Section: Lactic Acid Bacteriamentioning

confidence: 64%

“…are also implicated in biogenic amine production in wine. Different strains of Lactobacillus hilgardii, Lactobacillus buchneri, Lactobacillus brevis and Lactobacillus mali produce a variety of biogenic amines in wine (Moreno-Arribas & LonvaudFunel, 1999;Moreno-Arribas et al, 2000;Downing, 2003;MorenoArribas et al, 2003;Costantini et al, 2006;Landete et al, 2007b).…”

Section: Lactic Acid Bacteriamentioning

confidence: 99%

See 1 more Smart Citation

Biogenic Amines in Wine: Understanding the Headache

Smit

Toit

2016

SAJEV

View full text Add to dashboard Cite

The presence of biogenic amines in wine is becoming increasingly important to consumers and producers alike, due to the potential threats of toxicity to humans and consequent trade implications. In the scientific field, biogenic amines have the potential to be applied as indicators of food spoilage and/or authenticity. Biogenic amines can be formed from their respective amino acid precursors by various microorganisms present in the wine, at any stage of production, ageing or storage. To understand the large number of factors that could influence the formation of biogenic amines, the chemical, biochemical, enzymatic and genetic properties relating to these compounds have to be considered. Analytical and molecular methods to detect biogenic amines in wine, as well as possibilities that could enable better control over their production levels in wine will also be explored in this review.

show abstract

Section: Lactic Acid Bacteriamentioning

confidence: 64%

Section: Lactic Acid Bacteriamentioning

confidence: 99%

Biogenic Amines in Wine: Understanding the Headache

Smit

Toit

2016

SAJEV

View full text Add to dashboard Cite

show abstract

“…types of fermentation are the elimination of adverse interactions between bacteria and yeast and a reduction in the risk of overproduction of undesirable metabolites, such as acetic acid (related to a low concentration of residual sugars), and other metabolites, like biogenic amines and ethyl carbamate [3,22,26,27,32,40]. However, problems with the proper initiation and control of the process of wine production in the classical system have prompted a search for new alternative methods of MLF induction.…”

mentioning

confidence: 99%

Influence of malolactic bacteria inoculation scenarios on the efficiency of the vinification process and the quality of grape wine from the Central European region

Lasik-Kurdyś

Gumienna

Nowak

2017

Eur Food Res Technol

View full text Add to dashboard Cite

“…Histamine (HIST), tyramine (TYR), and cadaverine (CAD) are the most representative biogenic amines of the wine; other amines such as putrescine (PUT), 2-phenylethylamine (PEA), spermine (SPM), and spermidine (SPD) are also present in the grape must and wine (Rios and Valcarel 1998;Lonvaud-Funel 2001;Loukou and Zotou 2003;Moreno-Arribas and Polo 2005;Landete et al 2007;Onal 2007). At high concentrations, they may be responsible for undesirable toxicological effects, such as headache, respiratory distress, heart palpitation, hypotension, hypertension, nausea, and dizziness (EFSA 2011).…”

Section: Introductionmentioning

confidence: 99%

Ultra-Performance Liquid Chromatography-Triple Quadruple Mass Spectrometry (UPLC-TQ/MS) for Evaluation of Biogenic Amines in Wine

2017

View full text Add to dashboard Cite

In this study, a fast, simple, and sensitive analytical method for direct determination of biogenic amines tryptamine, putrescine, histamine, phenylethylamine, tyramine, cadaverine, spermine, and spermidine in wine has been developed and validated. Detection of analytes was performed with ultra-performance liquid chromatography (UPLC) coupled to triple quadruple mass spectrometer (TQ/MS). The calibration curves of all amines were linear with correlation coefficients (R 2 ) ranging from 0.9906 for putrescine to 0.9998 for histamine and 2-phenyethylamine. The accuracy of the method was checked with a standard addition method, showing good accuracy, repeatability, and reproducibility (RSD < 10%). The limit of detection (LOD) and limit of quantification (LOQ) ranged from 0.50 to 30 μg/L and 1.50 to 90 μg/L, respectively, for all amines. The validated method was applied to detect and quantify biogenic amines in Macedonian red and white wines. Higher concentration of amines was observed in red wines (5797 μg/L, on average) compared to the white wines (1485 μg/L, on average).

show abstract

Biogenic amine production by lactic acid bacteria, acetic bacteria and yeast isolated from wine

Cited by 164 publications

References 25 publications

Biogenic Amines in Wine: Understanding the Headache

Biogenic Amines in Wine: Understanding the Headache

Influence of malolactic bacteria inoculation scenarios on the efficiency of the vinification process and the quality of grape wine from the Central European region

Ultra-Performance Liquid Chromatography-Triple Quadruple Mass Spectrometry (UPLC-TQ/MS) for Evaluation of Biogenic Amines in Wine

Contact Info

Product

Resources

About