Factors influencing biogenic amine production by a strain of Oenococcus oeni in a model system |
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| Affiliation: | 1. Dipartimento di Protezione e Valorizzazione Agroalimentare, Università degli Studi di Bologna, Via Fanin 46, 40127 Bologna, Italy;2. Istituto Agrario di San Michele, Via Mach 1, 38010 San Michele all’Adige, Trento, Italy;3. Dipartimento di Scienze degli Alimenti, Università degli Studi di Teramo, Via Spagna 1, 64023 Mosciano Stazione, Teramo, Italy;1. Institute of Electrophysics UB RAS, Yekaterinburg, Russia;2. Ural Federal University, 106, Amundsen Str., Yekaterinburg 620016, Russia;1. The University of Texas at Austin, College of Pharmacy, Division of Pharmacology and Toxicology, 2409 University Avenue, Stop A1915, Austin, TX 78712, USA;2. The University of Texas at Austin, Department of Psychology, 108 E. Dean Keeton Avenue, Stop A8000, Austin, TX 78712, USA;3. Waggoner Center for Alcohol and Addiction Research, The University of Texas at Austin, 2500 Speedway, Stop A4800, Austin, TX 78712, USA;4. Institute of Psychiatric Research, Department of Psychiatry, Indiana University School of Medicine, Indianapolis, IN 46202, USA;1. Department of Forensic Medicine, Monash University, Southbank, Victoria, Australia;2. Victorian Institute of Forensic Medicine, Southbank, Victoria, Australia |
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| Abstract: | Biogenic amines are undesirable compounds produced in foods mainly through bacterial decarboxylase activity. No legal limits are given by international institutions but the presence of these substances is a fundamental quality parameter for alcoholic beverages. This work evaluated the interactive effect of some variables on the biogenic amine production of the strain Oenococcus oeni T56. At higher pH values biogenic amines were produced in considerable amount whereas high ethanol concentrations and low concentration of pyridoxal-5-phosphate reduced their accumulation, such as.The roles of arabinose and SO2 are more complex and involve specific pathways rather than whole cellular activity. |
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