Identification of a Lactic Acid Bacteria to Degrade Biogenic Amines in Chinese Rice Wine and Its Enzymatic Mechanism

Niu, Tianjiao; Li, Xing; Guo, Yongjie; Ma, Ying

doi:10.3390/foods8080312

Cited by 29 publications

(18 citation statements)

References 31 publications

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“…Malic Acid Lactic Acid Acetic Acid Lactic acid bacteria are considered as mainly responsible for the increase of biogenic amines in foods including wines [29]; although LAB strains able to degrade these compounds have also been reported [30]. Biogenic amines, depending on their concentration, can cause numerous adverse health effects [31].…”

Section: Strainmentioning

confidence: 99%

Evaluation of Malolactic Bacteria Associated with Wines from Albariño Variety as Potential Starters: Screening for Quality and Safety

López-Seijas

García-Fraga

Silva

et al. 2020

Foods

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The biodiversity of lactic acid bacteria in musts and wines of Albariño variety has been studied. The identification of species was addressed through a combination of biochemical and genetic methods (API® 50 CHL test, 16S rDNA and recA gene sequences, Amplified Ribosomal DNA Restriction Analysis -ARDRA- and 16S-26S intergenic region analysis). The results grouped the isolates into six species predominating those of the genus Lactobacillus and showing a typical biogeographical distribution. Among sixteen strains evaluated, eight of them showed malolactic activity. The study of the presence of genes hdc, odc, and tdc, along with the LC/MS-MS analysis of biogenic amines in wine, showed five strains lacking aminogenic ability. The absence of the pad gene in the above-mentioned strains discards its ability to produce volatile phenols that may adversely affect the aroma. Finally, all malolactic strains showed β-glucosidase activity so that they could contribute to enhance and differentiate the aromatic profile of Albariño wines.

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Section: Strainmentioning

confidence: 99%

Evaluation of Malolactic Bacteria Associated with Wines from Albariño Variety as Potential Starters: Screening for Quality and Safety

López-Seijas

García-Fraga

Silva

et al. 2020

Foods

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“…Co-inoculation of S. cerevisiae and LAB to control the BA-producing microorganisms [95,96] Lactobacillus plantarum, Pediococcus acidilactici BA degradation [97][98][99] Saccharomyces cerevisiae OTA reduction by adsorption [100,101] Acinetobacter sp., Saccharomyces cerevisiae…”

Section: Microorganisms Involved Microbial-based Mitigating Strategiementioning

confidence: 99%

“…An alternative to the prevention strategies could be the use of BA-degrading microorganisms. Some wine LAB strains belonging to Lactobacillus and Pediococcus species were demonstrated to be capable of degrading BA, such as histamine, tyramine, and putrescine [97,98]. These strains showed interesting technological properties, suggesting that the ability to degrade BA could also be a criterion to select a new generation of starter cultures [98].…”

Section: Microorganisms Involved Microbial-based Mitigating Strategiementioning

confidence: 99%

Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector

et al. 2019

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Climate change threatens food systems, with huge repercussions on food security and on the safety and quality of final products. We reviewed the potential of food microbiology as a source of biotechnological solutions to design climate-smart food systems, using wine as a model productive sector. Climate change entails considerable problems for the sustainability of oenology in several geographical regions, also placing at risk the wine typicity. The main weaknesses identified are: (i) The increased undesired microbial proliferation; (ii) the improved sugars and, consequently, ethanol content; (iii) the reduced acidity and increased pH; (iv) the imbalanced perceived sensory properties (e.g., colour, flavour); and (v) the intensified safety issues (e.g., mycotoxins, biogenic amines). In this paper, we offer an overview of the potential microbial-based strategies suitable to cope with the five challenges listed above. In terms of microbial diversity, our principal focus was on microorganisms isolated from grapes/musts/wines and on microbes belonging to the main categories with a recognized positive role in oenological processes, namely Saccharomyces spp. (e.g., Saccharomyces cerevisiae), non-Saccharomyces yeasts (e.g., Metschnikowia pulcherrima, Torulaspora delbrueckii, Lachancea thermotolerans, and Starmerella bacillaris), and malolactic bacteria (e.g., Oenococcus oeni, Lactobacillus plantarum).

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“…Krieger‐Weber et al (2020) discussed the use of L. plantarum as a potential agent for MLF, both in co‐inoculation and sequential inoculation. Niu et al (2019) evaluated the use of a strain of L. plantarum (CAU 2823) to degrade BA in a rice‐fermented beverage, identifying its enzymatic mechanism and reporting a reduction in BA concentration, especially tyramine, indicating that the use of the microorganism may provide an alternative for obtaining a safer fermented beverage.…”

Section: Discussionmentioning

confidence: 99%

Biogenic amines and the importance of starter cultures for malolactic fermentation

Emer

Marques

Colla

et al. 2020

Australian Journal of Grape and Wine Research

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Biogenic amines are compounds produced mainly by microorganisms from the decarboxylation of some amino acids which may cause several health issues in susceptible people. In the winemaking process, one of the factors with the greatest impact on the final concentration of biogenic amines in wine is the malolactic fermentation, which mainly involves the action of lactic acid bacteria. This article gathers scientific literature on the importance of the use of inoculation in winemaking, especially for the potential formation of biogenic amines in spontaneous fermentations, with emphasis on malolactic fermentation. It establishes the set of attributes that influence the formation of biogenic amines in winemaking and aspects related to their toxicity, especially histamine and tyramine. With the growing interest of the market in products with less chemical appeal, the safety of wines, whether from non-conventional or traditional winemaking, must increasingly be observed. Therefore, the importance of using cultivated starter cultures is discussed, along with the safety of organic wines and the presentation of articles that seek to reconcile the production of organic wine with the preservation of the 'microbiological terroir' in a safe way, using selected wild yeasts and lactic acid bacteria.

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Identification of a Lactic Acid Bacteria to Degrade Biogenic Amines in Chinese Rice Wine and Its Enzymatic Mechanism

Cited by 29 publications

References 31 publications

Evaluation of Malolactic Bacteria Associated with Wines from Albariño Variety as Potential Starters: Screening for Quality and Safety

Evaluation of Malolactic Bacteria Associated with Wines from Albariño Variety as Potential Starters: Screening for Quality and Safety

Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector

Biogenic amines and the importance of starter cultures for malolactic fermentation

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