Biogenic amine in wines

Annals of Microbiology

Volumn 60, Issue 4, 2010, Pages 573-578

  Beneduce, L ^a   Romano, A ^b   Capozzi, V ^a   Lucas, P ^b   Barnavon, L ^c   Bach, B ^c   Vuchot, P ^c   Grieco, F ^d   Spano, G ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

^b UNIVERSITÉ DE BORDEAUX   (France)

^c Service technique   (France)

^d INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

Author keywords

Biogenic amine; Lactic acid bacteria; Risk assessment

Indexed keywords

ANIMALIA; BACTERIA (MICROORGANISMS);

EID: 79952005064     PISSN: 15904261     EISSN: 18692044     Source Type: Journal    
DOI: 10.1007/s13213-010-0094-4     Document Type: Review

References (50)

1. Ancin-Azpilicueta C, Gonzalez-Marco A, Jimenez-Moreno N (2008) Current knowledge about the presence of amines in wine. Crit Rev Food Sci Nutr 48:257-275 (Pubitemid 351263325)
2. Ancin-Azpilicueta C, Gonzalez-Marco A, Jimenez-Moreno N (2010) Comparative study of the amine concentration in wines obtained from the traditional fermentation and from a more anaerobic fermentation method LWT. Food Sci Technol 43:771-776
3. Anli RE, Bayram M (2009) Biogenic amines in wines. Food Rev Int 25:86-102
4. Arena ME, Manca de Nadra MC (2001) Biogenic amine production by Lactobacillus. J Appl Microbiol 90:158-162 (Pubitemid 32158734)
5. Arena ME, Landete JM, Manca de Nadra MC, Pardo I, Ferrer S (2008) Factors affecting the production of putrescine from agmatine by Lactobacillus hilgardii X1B isolated from wine. J Appl Microbiol 105:158-165 (Pubitemid 351793555)
6. Bover-Cid S, Holzapfel WH (1999) Improved screening procedure for biogenic amine production by lactic acid bacteria. Int J Food Microbiol 53:33-41 (Pubitemid 30012090)
7. Caston JC, Eaton CL, Gheorghui BP, Ware LL (2002) Tyramine induced hypertensive episodes, panic attacks in hereditary deficient monoamine oxidase patients: case reports. J S C Med Assoc 98:187-192
8. Constantini A, Cersosimo M, Del Prete V, Garcia-Moruno E (2006) Production of biogenic amines by lactic acid bacteria: screening by PCR, thin layer chromatography, and HPLC of strains isolated from wine and must. J Food Protect 69:391-396 (Pubitemid 43276040)
9. Coton E, Coton M (2009) Evidence of horizontal transfer as origin of strain to strain variation of the tyramine production trait in Lactobacillus brevis. Food Microbiol 26:52-57
10. Coton E, Rollan G, Bertrand A, Lonvaud-Funel A (1998) Histamine-producing lactic acid bacteria in wines: early detection, frequency and distribution. Am J Enol Viticult 49:199-204 (Pubitemid 28301368)
11. Fernández M, del Río B, Linares DM, Martín MC, Alvarez MA (2006) Real time polymerase chain reaction for quantitative detection of histamine-producing bacteria: use in cheese production. J Dairy Sci 89:3763-3769 (Pubitemid 44505347)
12. Ferreira I, Pinho O (2006) Biogenic amines in Portuguese traditional foods and wines. J Food Prot 69:2293-2303 (Pubitemid 44500604)
13. Gardini F, Zaccarelli A, Belletti N, Faustini F, Cavazza A, Maruscelli M, Mastrocola D, Suzzi G (2005) Factors influencing biogenic amine production by a strain of Oenococcus oeni in a model system. Food Control 16:609-616 (Pubitemid 40220915)
14. Divol B, Tonon T, Morichon S, Gindreau E, Lonvaud-Fune A (2003) Molecular characterization of Oenococcus oeligni genes encoding proteins involved in arginine transport. J Appl Microbiol 94:738-746 (Pubitemid 36459563)
15. Granchi L, Romano P, Mangani S, Guerrini S, Vincenzini M (2005) Production of biogenic amines by wine microorganisms. Bull OIV 78:595-609
16. Guerrini S, Mangani S, Granchi L, Vincenzini M (2002) Biogenic amine production by Oenococcus oeni. Curr Microbiol 44:374-378 (Pubitemid 36929639)
17. Landete JM, Ferrer S, Polo L, Pardo I (2005) Biogenic amines in wines from three Spanish regions. J Agric Food Chem 53:1119-1124 (Pubitemid 40270405)
18. Landete JM, Ferrer S, Pardo I (2007) Biogenic amine production by lactic acid bacteria, acetic bacteria and yeast isolated from wine. Food Control 18:1569-1574 (Pubitemid 47010219)
19. Lee YH, Kim BH, Kim JH, Yoon WS, Bang SH, Park YK (2007) CadC has a global translational effect during acid adaptation in Salmonella enterica serovar Typhimurium. J Bacteriol 189:2417-2425 (Pubitemid 46411356)
20. Lehane L, Olley J (2000) Histamine fish poisoning revisited. Int J Food Microbiol 58:1-37 (Pubitemid 30320850)
21. Leitão MC, Marques AP, San Romão MV (2005) A survey of biogenic amines in commercial Portugese wines. Food Control 16:199-204
22. Leuschner RG, Heidel M, Hammes WP (1998) Histamine and tyramine degradation by food fermenting microorganisms. Int J Food Microbiol 39:1-10 (Pubitemid 28107872)
23. Lonvaud-Funel A (2001) Biogenic amines in wines: role of lactic acid bacteria. FEMS Microbiol Lett 199:9-13
24. Lucas PM, Landete J, Coton M, Coton E, Lonvaud-Funel A (2003) The tyrosine decarboxylase operon of Lactobacillus brevis IOEB 9809: characterization and conservation in tyramine-producing bacteria. FEMS Microbiol Lett 229:65-71 (Pubitemid 37505002)
25. Lucas PM, Wolken WAM, Claisse O, Lolkema JS, Lonvaud-Funel A (2005) Histamine-producing pathway encoded on an unstable plasmid in Lactobacillus hilgardii 0006. Appl Environ Microbiol 71:1417-1424 (Pubitemid 40396680)
26. Lucas PM, Blancato VS, Claisse O, Magni C, Lolkema JS, Lonvaud-Funel A (2007) Agmatine deiminase pathway genes in Lactobacillus brevis are linked to the tyrosine decarboxylation operon in a putative acid resistance locus. Microbiology 153:2221-2230 (Pubitemid 47074075)
27. Lucas PM, Claisse O, Lonvaud-Funel A (2008) High frequency of histamine producing bacteria in the enological environment and instability of the histidine decarboxylase production phenotype. Appl Environ Microbiol 74:811-817 (Pubitemid 351225735)
28. Lyte M (2004) The biogenic amine tyramine modulates the adherence of Escherichia coli O157:H7 to intestinal mucosa. J Food Prot 67:878-883
29. Mangani S, Geurrini S, Granchi L, Vincenzini M (2005) Putrescine accumulation in wine: role of Oenococcus oeni. Curr Microbiol 51:6-10 (Pubitemid 41160031)
30. Marcobal Á, delas Rivas B, Moreno-Arribas MV, Muñoz R (2004) Identification of the ornithine decarboxylase gene in the putrescine producer Oenococcus oeni BIFI-83. FEMS Microbiol Lett 239:213-220
31. Marcobal Á, de las Rivas B, Moreno-Arribas MV, Muñoz R (2005) Multiplex PCR method for the simultaneous detection of histamine-, tyramine-, and putrescine producing lactic acid bacteria in foods. J Food Prot 68:874-878
32. Marcobal Á, de las Rivas B, Moreno-Arribas MV, Muñoz R (2006a) Evidence for horizontal gene transfer as origin of putrescine production in Oenococcus oeni RM83. Appl Environ Microbiol 72:7954-7958
33. Marcobal Á, de las Rivas B, Muñoz R (2006b) Methods for the detection of bacteria producing biogenic amines on foods: a survey. J Con Prot Food Safety 1:187-196
34. Marques AP, Leitão MC, San Romão MV (2008) Biogenic amines in wines: influence of oenological factors. Food Chem 107:853-860 (Pubitemid 350119847)
35. Martín MC, Fernández M, Linares DM, Alvarez MA (2005) Sequencing, characterization and transcriptional analysis of the histidine decarboxylase operon of Lactobacillus buchneri. Microbiology 151:1219-28 (Pubitemid 40568017)
36. Martín-Álvarez PJ, Marcobal Á, Polo C, Moreno-Arribas MV (2006) Influence of technological practices on biogenic amine contents in red wines. Eur Food Res Technol 222:420-424 (Pubitemid 43214137)
37. Molenaar D, Bosscher JS, Ten Brink B, Driessen AJM, Konings WN (1993) Generation of a proton motive force by histidine decarboxylation and electrogenic histidine/histamine antiport in Lactobacillus buchneri. J Bacteriol 175:2864-2870 (Pubitemid 23148718)
38. Moreno-Arribas V, Lonvaud-Funel A (1999) Tyrosine decarboxylase activity of Lactobacillus brevis IOEB 9809 isolated from wine and L. brevis ATCC 367. FEMS Microbiol Lett 180:55-60 (Pubitemid 29476493)
39. Moreno-Arribas V, Torlois S, Joyex A, Bertrand A, Lonvaud-Funel A (2000) Isolation, properties and behaviour of tyramine-producing lactic acid bacteria from wine. J Appl Microbiol 88:584-593 (Pubitemid 30224971)
40. Moreno-Arribas V, Polo MC, Jorganes F, Muñoz R (2003) Screening of biogenic amine production by lactic acid bacteria isolated from grape must and wine. Int J Food Microbiol 84:117-123 (Pubitemid 36627418)
41. Nannelli F, Claisse O, Gindreau E, de Revel G, Lonvaud-Funel A, Lucas PM (2008) Determination of lactic acid bacteria producing biogenic amines in wine by quantitative PCR methods. Lett Appl Microbiol 47:594-599
42. Rhee JE, Rhee JH, Ryu PY, Choi SH (2002) Identification of the cadBA operon from Vibrio vulnificus and its influence on survival to acid stress. FEMS Microbiol Lett 208:245-251
43. Satomi M, Furushita M, Oikawa H, Yoshikawa-Takahashi M, Yano Y (2008) Analysis of a 30 kbp plasmid encoding histidine decarboxylase gene in Tetragenococcus halophilus isolated from fish sauce. Int J Food Microbiol 126:202-209
44. Silla Santos MH (1996) Biogenic amines: their importance in foods. Int J Food Microbiol 29:213-231
45. Smit AY, du Toit WJ, du Toit M (2008) Biogenic amines in wine: understanding the headache. South African J Enol Viticul 29:109-127
46. Soufleros E, Barrios ML, Bertrand A (1998) Correlation between the content of biogenic amines and other wine compounds. Am J Enol Viticult 49:266-269
47. Taylor SL (1983) Histamine poisoning associated with fish, cheese and other foods. FAO/WHO monograph CX/PH 83/11
48. ten Brink B, Damink C, Joosten HMLJ, Huisint-Veld JHJ (1990) Occurrence and formation of biologically amines in food. Int J Food Microbiol 11:73-84
49. Torrea D, Ancín C (2002) Content of biogenic amines in a Chardonnay wine obtained through spontaneous and inoculated fermentation. J Agric Food Chem 50:4895-4899 (Pubitemid 34856162)
50. van de Guchte M, Serror P, Chervaux C, Smokvina T, Ehrlich SD, Maguin E (2002) Stress responses in lactic acid bacteria. Antonie van Leeuwenhoek 82:187-216