PCR methods for the detection of biogenic amine-producing bacteria on wine

Landete, José María; Rivas, Blanca de las; Marcobal, Ángela; Múñoz, Rosario

doi:10.1007/s13213-010-0068-6

Cited by 22 publications

(11 citation statements)

References 40 publications

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“…By using this method, four strains of acetic acid bacteria could be distinguished. Landete et al (2011) reviewed different molecular methods for the direct detection of biogenic amine-producing bacteria on wine. These methods were based mainly on the detection of certain decarboxylase genes.…”

Section: Resultsmentioning

confidence: 99%

Molecular Identification of Lactic Acid Bacteria Occurring in Must and Wine

Sébastian

Herr

Fischer

et al. 2016

SAJEV

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A specifically amplified polymorphic DNA-polymerase chain reaction (SAPD-PCR), a molecular fingerprinting method based on the amplification of specific gene sequences, was applied in order to allow a rapid identification of lactic acid bacteria (LAB) occurring in must and wine. The applicability of this method was confirmed with isolated strains from different wine samples from the German wine growing region Palatinate. In addition, the formation of biogenic amines by the isolated strains was studied. More than half of the bacterial isolates from 50 red and white wine samples were able to produce biogenic amines. General health concerns related to biogenic amines in must and wine underline the need for an identification of these species. The majority of the isolated strains were assigned to the species Lactobacillus brevis. The major biogenic amines in the investigated wines which were detected by thin-layer chromatography and HPLC were tyramine, histamine and ethylamine.

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Section: Resultsmentioning

confidence: 99%

Molecular Identification of Lactic Acid Bacteria Occurring in Must and Wine

Sébastian

Herr

Fischer

et al. 2016

SAJEV

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“…lactis , all lactic acid bacteria strains did not any ability to produce histamine in lysine decarboxylase broth. In recently studies, it has been reported that some lactic acid bacteria strains such as Oenococcus oeni and Lactobacillus hilgardii , retain or lose their histamine producing ability depending on the culture conditions since the gene involved in histamine production is located on an unstable plasmid, suggesting a cause for the great variability of the histamine production property among lactic acid bacteria (Lucas and others 2005, 2008; Landete and others 2011).…”

Section: Resultsmentioning

confidence: 99%

Stimulation of Cadaverine Production by Foodborne Pathogens in the Presence of Lactobacillus, Lactococcus, and Streptococcus spp.

Küley¹,

Balikçi²,

Özoğul³

et al. 2012

Journal of Food Science

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The effect of Lactobacillus plantarum (FI8595), Lactococcus lactis subsp. cremoris MG 1363), Lactococcus lactis subsp. lactis (IL 1403), and Streptococcus thermophilus on cadaverine and other biogenic amine production by foodborne pathogens was investigated lysine decarboxylase broth. Both of lactic acid bacteria and foodborne pathogens used (especially Staphylococcus aureus, E. coli, Lc. lactis subsp. lactis and Lb. plantarum) had an ability to convert aminoacids into biogenic amine. The conversion of lysine into cadaverine was the highest (167.11 mg/L) by Lactobacillus spp. Gram-positive bacteria generally had a greater ability to produce cadaverine with corresponding value of 46.26, 53.76, and 154.54 mg/L for Enterococcus faecalis, S. aureus, and Listeria monocytogenes, respectively. Significant variations on biogenic amine production were observed in the presence of lactic acid bacteria strains (P < 0.05). The role of lactic acid bacteria on biogenic amine production by foodborne pathogens varied depending on strains and specific amine. Cadaverine accumulation by Enterobactericeae was increased in the presence of lactic acid bacteria strains except for St. thermophilus, which induced 2-fold lower cadaverine production by S. Paratyphi A. Lc. lactis subsp. lactis and Lc. lactis subsp. cremoris induced 10-fold higher increases in histamine for E. coli and K. pneumoniae, respectively. Lactic acid bacteria resulted in strong increases in cadaverine production by P. aeruginosa, although remarkable decreases were observed for histamine, spermidine, dopamine, agmatine, and TMA in the presence of lactic acid bacteria in lysine decarboxylase broth . The result of the study showed that amine positive lactic acid bacteria strains in fermented food led to significant amine accumulation by contaminant bacteria and their accumulation in food product may be controlled by the use of proper starters with amine-negative activity.

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“…These amines have been correlated with the spoilage of some foods, such as fish, meat and vegetables (Riebroy et al 2004), although with no toxic effect for consumers. However, they do increase the adverse effects of other amines, such as histamine and tyramine by competing for the detoxifying enzymes (Landete et al 2011) and by reacting with nitrite to produce carcinogenic nitrosamines (Yurchenko and Mölder 2007). There is evidence that putrescine could play a role in promoting the malignancy of adenomas in murine models (Ignatenko et al 2006).…”

Section: Biogenic Aminesmentioning

confidence: 99%

Evaluation of biogenic amines and nitrate in raw and pickled jurubeba (Solanum paniculatum L.) fruit

et al. 2019

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The presence of biogenic amines, such as histamine and tyramine, in pickled food can cause health problems, such as allergies. However, other bioactive amines may be present and can induce some diseases. Some biogenic amines can react with nitrate and form nitrosamines, compounds harmful to human health. In this research, we qualitatively and quantitatively evaluated some biogenic amines and nitrate content in jurubeba preserved in oil or vinegar. The fruits were obtained from cultivated plants, or wild plants, or they were purchased from market. Jurubeba fruit was analyzed raw and after cooking. After thermal processing, the fruits were preserved in soybean oil or vinegar and were evaluated after 1 h and at 30, 60 and 90 days of storage. Variations in the contents of biogenic amine were found depending on the place from which the fruits were obtained, as well as depending on the type of preservative and time of storage. The nitrate levels did not exceed the established limits, mainly when preserved in vinegar, which also showed the lowest levels of biogenic amines.

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PCR methods for the detection of biogenic amine-producing bacteria on wine

Cited by 22 publications

References 40 publications

Molecular Identification of Lactic Acid Bacteria Occurring in Must and Wine

Molecular Identification of Lactic Acid Bacteria Occurring in Must and Wine

Stimulation of Cadaverine Production by Foodborne Pathogens in the Presence of Lactobacillus, Lactococcus, and Streptococcus spp.

Evaluation of biogenic amines and nitrate in raw and pickled jurubeba (Solanum paniculatum L.) fruit

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