Histamine production by wine lactic acid bacteria: isolation of a histamine-producing strain of Leuconostoc oenos.
Populations of Leuconostoc oenos were harvested from wines containing a relatively high concentration of biogenic amines. Cultivation of the biomass in synthetic media and wine showed that it consisted of histamine-producing strains. Histamine levels after culture depended on the quantity of precursor available and on the presence of yeast lees, which certainly enriched the medium in histidine. Ethanol and pH, which control bacterial growth rate and total population, were also significant factors: pH and low ethanol concentration enhanced histamine production. Strain Leuc. oenos 9204 was isolated and studied since it retained its ability to produce histamine after several transfers. In synthetic medium this strain produced large amounts of histamine especially in the poorest nutritional conditions (no glucose, no L-malic acid). These results clearly demonstrate that Leuc. oenos involved in wine-making might play a role in biogenic amine production. The vinification method might also influence the final amine concentration in wine.
Lonvaud-Funel
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Institut d'OEnologie, Unité Associée Université de Bordeaux II/INRA, Talence, France.
Joyeux
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D001679:Biogenic Amines / Q000096:biosynthesis; D000431:Ethanol / Q000378:metabolism; D005285:Fermentation; D005524:Food Technology; D006632:Histamine / Q000096:biosynthesis*; D006863:Hydrogen-Ion Concentration; D007773:Lactates / Q000378:metabolism; D019344:Lactic Acid; D007934:Leuconostoc / Q000302:isolation & purification* / Q000378:metabolism*; D008293:Malates / Q000378:metabolism; D014920:Wine / Q000032:analysis / Q000382:microbiology*
D001679:Biogenic Amines; D007773:Lactates; D008293:Malates; D019344:Lactic Acid; D000431:Ethanol; C030298:malic acid; D006632:Histamine