A new fear in wine: Isolation of Staphylococcus epidermidis histamine producer |
| |
| Affiliation: | 1. Institute of Food & Physical Field Processing, School of Food Engineering and Nutrition Sciences, Shaanxi Normal University, Xi’an 710062, Shaanxi Province, PR China;2. Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology, Nanyang Institute of Technology, Nanyang 473000, Henan Province, PR China;1. Mycologie, Pathologies et Biomarqueurs, Faculté des Sciences de Tunis, Université de Tunis El Manar, 2092 Tunis, Tunisia;2. INRA, UMR1065 Santé et Agro-écologie du Vignoble (SAVE), ISVV, F-33140 Villenave d’Ornon, France;3. Université de Bordeaux, Bordeaux Sciences Agro, UMR1065 SAVE, F-33130 Gradignan, France;4. Laboratoire de Physiologie Moleculaire des Plantes, Centre de Biotechnologie de Borj-Cédria (CBBC), Hammam-Lif, Tunis, Tunisia;1. College of Biological and Environmental Engineering, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China;2. Department of Agricultural and Biological Technology, Wenzhou Vocational College of Science and Technology, Wenzhou 325006, China |
| |
| Abstract: | Biogenic amines (BAs) are undesirable compounds in all foods and beverages because they may induce food-borne intoxications when consumed at high concentrations. The aim of this study was to identify the organism responsible for the synthesis of histamine in a Tempranillo red wine from Ribera de Duero D.O. (Denomination of origin), Spain. Bacteria present in wines after malolactic fermentation were isolated, identified and typed. Four strains of the species Oenococcus oeni and two strains of Staphylococcus epidermidis were found. None of the O. oeni strains produced histamine, cadaverine or putrescine, but one of the S. epidermidis strains (Pa) was able to produce all three in synthetic medium and grape must, although not in wine. From the data obtained in this work, histamine present in Tempranillo wine B was produced by the S. epidermidis strain Pa. This is the first report in which the presence of S. epidermidis has been reported in wine and whose ability to produce histamine, putrescine and cadaverine has been demonstrated in grape must. |
| |
| Keywords: | Histamine Putrescine Cadaverine Wine |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
