The content of biogenic amines in Rondo and Zweigelt wines and correlations between selected wine parameters

Stój, Anna; Płotka‐Wasylka, Justyna; Simeonov, Vasil; Kapłan, Magdalena

doi:10.1016/j.foodchem.2021.131172

Cited by 14 publications

(5 citation statements)

References 33 publications

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“…That is a result comparable to those obtained by Corbu et al, 2023, and Fernández-Pacheco et al, 2021 [ 59 , 60 ]. However, the strains 27_Sacch_cerevisiae, 32_Pich_kluyveri and 34_Metsch_pulcherrima showed the ability to produce biogenic amines (BAs) that excludes them as candidates for potentially probiotic strains [ 43 ], despite their promising properties in previous assays, due to potential risks for consumers [ 61 , 62 ]. Both Caruso et al, 2001, and Delgado-Ospina et al, 2021, showed that strains belonging to M. pulcherrima , S. cerevisiae and P. kluyveri might produce BAs [ 63 , 64 ].…”

Section: Discussionmentioning

confidence: 99%

Probiotic Yeasts and How to Find Them—Polish Wines of Spontaneous Fermentation as Source for Potentially Probiotic Yeasts

Staniszewski,

Kordowska-Wiater

2023

Foods

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One approach towards maintaining healthy microbiota in the human gastrointestinal tract is through the consumption of probiotics. Until now, the majority of probiotic research has focused on probiotic bacteria, but over the last few years more and more studies have demonstrated the probiotic properties of yeast, and also of species besides the well-studied Saccharomyces cerevisiae var. boulardii. Probiotic strains have to present the ability to survive in harsh conditions of the host body, like the digestive tract. Must fermentation might be an example of a similar harsh environment. In the presented study, we examined the probiotic potential of 44 yeast strains isolated from Polish wines. The tested isolates belonged to six species: Hanseniaspora uvarum, Pichia kluyveri, Metschnikowia pulcherrima, Metschnikowia ziziphicola, Saccharomyces cerevisiae and Starmerella bacillaris. The tested strains were subjected to an assessment of probiotic properties, their safety and their other properties, such as enzymatic activity or antioxidant properties, in order to assess their potential usefulness as probiotic yeast candidates. Within the most promising strains were representatives of three species: H. uvarum, M. pulcherrima and S. cerevisiae. H. uvarum strains 15 and 16, as well as S. cerevisiae strain 37, showed, among other features, survivability in gastrointestinal tract conditions exceeding 100%, high hydrophobicity and autoaggregation, had no hemolytic activity and did not produce biogenic amines. The obtained results show that Polish wines might be a source of potential probiotic yeast candidates with perspectives for further research.

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Section: Discussionmentioning

confidence: 99%

Probiotic Yeasts and How to Find Them—Polish Wines of Spontaneous Fermentation as Source for Potentially Probiotic Yeasts

Staniszewski,

Kordowska-Wiater

2023

Foods

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“…However, after malolactic fermentation, BA concentration tends to increase to 73.2–273.7 mg/L. Among the BA, putrescine is the most dominant, followed by histamine and tyramine (Stój et al., 2022; Visciano & Schirone, 2022). Furthermore, the aging process in oak barrels can increase BA by 8.0–47.3 mg/L (Han et al., 2022; Jiménez Moreno et al., 2003).…”

Section: Content Dynamics Of Nmh Contamination In Alcoholic Beveragesmentioning

confidence: 99%

Mitigation of microbial nitrogen‐derived metabolic hazards as a driver for safer alcoholic beverage choices: An evidence‐based review and future perspectives

Liao,

Asif,

Huang

et al. 2023

Comp Rev Food Sci Food Safe

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Alcoholic beverages have been enjoyed worldwide as hedonistic commodities for thousands of years. The unique quality and flavor are attributed to the rich microbiota and nutritional materials involved in fermentation. However, the metabolism of these microbiota can also introduce toxic compounds into foods. Nitrogen‐derived metabolic hazards (NMH) are toxic metabolic hazards produced by microorganisms metabolizing nitrogen sources that can contaminate alcoholic beverages during fermentation and processing. NMH contamination poses a risk to dietary safety and human health without effective preventive strategies. Existing literature has primarily focused on investigating the causes of NMH formation, detection methods, and abatement techniques for NMH in fermentation end‐products. Devising effective process regulation strategies represents a major challenge for the alcoholic beverage industry considering our current lack of understanding regarding the processes whereby NMH are generated, real‐time and online detection, and the high degradation rate after NMH formation. This review summarizes the types and mechanisms of nitrogenous hazard contamination, the potential risk points, and the analytical techniques to detect NMH contamination. We discussed the changing patterns of NMH contamination and effective strategies to prevent contamination at different stages in the production of alcoholic beverages. Moreover, we also discussed the advanced technologies and methods to control NMH contamination in alcoholic beverages based on intelligent monitoring, synthetic ecology, and computational assistance. Overall, this review highlights the risks of NMH contamination during alcoholic beverage production and proposes promising strategies that could be adopted to eliminate the risk of NMH contamination.

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“…Several investigations have reported the presence of different BAs in any type of wine, such as histamine, tyramine, and putrescine [ 153 ]. BA levels in wine depend on many factors, including grape variety, climatic conditions, agricultural practices, vinification techniques, strains used in fermentation and aging, and wine parameters such as pH, alcohol content, and sulfur dioxide content [ 154 ]. Red wines showed higher levels of BAs, especially putrescine (PUT) and histamine (HIS), than white wines, with an average concentration of 7.30 and 2.45 mg/L, respectively [ 155 ].…”

Section: Enological Yeasts and Health-related Compoundsmentioning

confidence: 99%

Inside Current Winemaking Challenges: Exploiting the Potential of Conventional and Unconventional Yeasts

Fazio,

Russo,

Foti

et al. 2023

Microorganisms

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Wine represents a complex matrix in which microbial interactions can strongly impact the quality of the final product. Numerous studies have focused on optimizing microbial approaches for addressing new challenges to enhance quality, typicity, and food safety. However, few studies have investigated yeasts of different genera as resources for obtaining wines with new, specific traits. Currently, based on the continuous changes in consumer demand, yeast selection within conventional Saccharomyces cerevisiae and unconventional non-Saccharomyces yeasts represents a suitable opportunity. Wine fermentation driven by indigenous yeasts, in the various stages, has achieved promising results in producing wines with desired characteristics, such as a reduced content of ethanol, SO2, and toxins, as well as an increased aromatic complexity. Therefore, the increasing interest in organic, biodynamic, natural, or clean wine represents a new challenge for the wine sector. This review aims at exploring the main features of different oenological yeasts to obtain wines reflecting the needs of current consumers in a sustainability context, providing an overview, and pointing out the role of microorganisms as valuable sources and biological approaches to explore potential and future research opportunities.

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The content of biogenic amines in Rondo and Zweigelt wines and correlations between selected wine parameters

Cited by 14 publications

References 33 publications

Probiotic Yeasts and How to Find Them—Polish Wines of Spontaneous Fermentation as Source for Potentially Probiotic Yeasts

Probiotic Yeasts and How to Find Them—Polish Wines of Spontaneous Fermentation as Source for Potentially Probiotic Yeasts

Mitigation of microbial nitrogen‐derived metabolic hazards as a driver for safer alcoholic beverage choices: An evidence‐based review and future perspectives

Inside Current Winemaking Challenges: Exploiting the Potential of Conventional and Unconventional Yeasts

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