title: Biogenic Amines Degradation by Lactobacillus plantarum: Toward a Potential Application in Wine.
abstract: Biogenic amines (BA) in wine represent a toxicological risk for the health of the consumer, with several trade implications. In this study 26 strains of Lactobacillus plantarum were analyzed for their ability to degrade BA commonly found during wine fermentation. Two strains of L. plantarum were selected in reason of their ability to degrade putrescine and tyramine. The degradation was assessed in vitro, both in presence of the BA and in presence of the specific chemical precursor and of producer bacteria. The two L. plantarum biotypes were found capable to work synergically. In addition, the survival in wine-like medium and the aptitude to degrade malic acid after alcoholic fermentation of the selected L. plantarum strains was analyzed. Our results suggest the potential application of wine L. plantarum strains to design malolactic starter cultures able to degrade BA in wine.
authors.affiliation: Department of Food Science, University of Foggia Foggia, Italy.
authors.forename: Vittorio
authors.initials: V
authors.lastname: Capozzi
authors.forename: Pasquale
authors.initials: P
authors.lastname: Russo
authors.forename: Victor
authors.initials: V
authors.lastname: Ladero
authors.forename: María
authors.initials: M
authors.lastname: Fernández
authors.forename: Daniela
authors.initials: D
authors.lastname: Fiocco
authors.forename: Miguel A
authors.initials: MA
authors.lastname: Alvarez
authors.forename: Francesco
authors.initials: F
authors.lastname: Grieco
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Spano