Does Oenococcus oeni produce histamine?

International Journal of Food Microbiology

Volumn 157, Issue 2, 2012, Pages 121-129

  Garcia Moruno, Emilia ^a   Muñoz, Rosario ^b  

^a CRA Centro di Ricerca per l'Enologia   (Italy)

^b INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Biogenic amines; Histamine; Malolactic fermentation; Oenococcus oeni; Wine

Indexed keywords

HISTAMINE;

ANALYTIC METHOD; BACTERIAL STRAIN; FERMENTATION; NONHUMAN; NUCLEOTIDE SEQUENCE; OENOCOCCUS OENI; REVIEW; WINE;

FERMENTATION; HISTAMINE; HUMANS; OENOCOCCUS; WINE;

OENOCOCCUS OENI;

EID: 84862861507     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.05.013     Document Type: Review

References (76)

1. Alberto M.R., Arena M.E., De Nadra M.C. Differences between biogenic amine detection by HPLC methods using OPA and dansyl derivates. Methods in Molecular Biology 2002, 268:481-487.
2. Arlorio M., Coisson J.D., Martelli A. Extraction methods for biogenic amines in wine and beer. Italian Journal of Food Science 1999, 11:355-360.
3. Bach B., Le Quere S., Vuchot P., Grinbaum M., Barnavon L. Validation of a method for the analysis of biogenic amines: histamine instability during wine sample storage. Analytica Chimica Acta 2012, 732:114-119.
4. Beltramo C., Desroche N., Tourdot-Maréchal R., Grandvalet C., Guzzo J. Real-time PCR for characterization the stress response of Oenococcus oeni in a wine-like medium. Research in Microbiology 2006, 157:267-274.
5. Bodmer S., Imark C., Kneubuhl M. Biogenic amines in foods: histamine and food processing. Inflammation Research 1999, 48:296-300.
6. Borneman A.R., Bartowsky E.J., McCarthy J., Chambers P.J. Genotypic diversity in Oenococcus oeni by high-density microarray comparative genome hybridization and whole genome sequencing. Applied Microbiology and Biotechnology 2010, 86:681-691.
7. Bouloumpasi E., Soufleros H., Tsarchopoulos C., Biliaderis C.G. Primary amino acid composition and its use in discrimination of Greek red wines with regard to variety and cultivation region. Vitis 2002, 41(4):195-202.
8. Bover-Cid S., Holzapfel W. Improved screening procedure for biogenic amine production by lactic acid bacteria. International Journal of Food Microbiology 1999, 53:33-41.
9. Buteau C., Duitschaever C.L., Ashton G.C. A study of the biogenesis of amines in a Villard noir wine. American Journal of Enology and Viticulture 1984, 35:228-236.
10. Choudhury N., Hansen W., Engesser D., Hammes W.P., Holzapfel W.H. Formation of histamine and tyramine by lactic acid bacteria in decarboxylase assay medium. Letters in Applied Microbiology 1990, 11:278-281.
11. Cilliers I.D., Van Wyk C.J. Histamine and tyramine content of South African wines. South African Journal of Enology and Viticulture 1985, 6:35-40.
12. Costantini A., Cersosimo M., del Prete V., Garcia-Moruno E. Production of biogenic amine by lactic acid bacteria, screening by PCR, thin layer chromatography, and high-performance liquid chromatography of strains isolated from wine and must. Journal of Food Protection 2006, 69:391-396.
13. Costantini A., Vaudano E., del Prete V., Danei M., García-Moruno E. Biogenic amine production by contaminating bacteria found in starter preparations used in winemaking. Journal of Agricultural and Food Chemistry 2009, 57:10664-10669.
14. Coton E., Rollan G., Bertrand A., Lonvaud-Funel A. Histamine-producing lactic acid bacteria in wines: early detection, frequency and distribution. American Journal of Enology and Viticulture 1998, 49:199-204.
15. Coton E., Rollan G.C., Lonvaud-Funel A. Histidine decarboxylase of Leuconostoc oenos 9204: purification, kinetic properties, cloning and nucleotide sequence of the hdc gene. Journal of Applied Microbiology 1998, 84:143-151.
16. Davis C.R., Wibowo D.J., Eschenbruch R., Lee T.H., Fleet G.H. Practical implications of malolactic fermentation: a review. American Journal of Enology and Viticulture 1985, 36:290-301.
17. Davis C.R., Wibowo D.J., Lee T.H., Fleet G.H. Growth and metabolism of lactic acid bacteria during and after malolactic fermentation of wines at different pH. Applied and Environmental Microbiology 1986, 51:539-545.
18. Del Campo G., Lavado I., Dueñas M., Irastorza A. Histamine production by some lactic acid bacteria isolated from ciders. Food Science and Technology International 2000, 6:117-121.
19. Del Prete V., Costantin i A., Cecchini F., Morassut M., Garcia-Moruno E. Occurrence of biogenic amines in wine: the role of grapes. Food Chemistry 2009, 112:474-481.
20. Du Toit M., Engelbrecht L., Lerm E., Krieger-Weber S. Lactobacillus: the next generation of malolactic fermentation starter cultures-an overview. Food and Bioprocess Technology 2011, 4:876-906.
21. Fleet G.H. Yeast interactions and wine flavour. International Journal of Food Microbiology 2003, 86:11-22.
22. Garai G., Dueñas M.T., Irastorza A., Moreno-Arribas M.V. Biogenic amine production by lactic acid bacteria isolated from cider. Letters in Applied Microbiology 2007, 45:473-478.
23. García-Moruno E., Carrascosa A.V., Muñoz R. A rapid and inexpensive method for the determination of biogenic amines from bacterial cultures by thin layer chromatography. Journal of Food Protection 2005, 68:625-629.
24. Gardini F., Zaccarelli A., Belletti N., Faustini F., Cavazza A., Martuscelli M., Mastrocola D., Suzzi G. Factors influencing biogenic amine production by a strain of Oenococcus oeni in a model system. Food Control 2005, 16:609-616.
25. Gerbaux V., Villa A., Monamy C., Bertrand A. Use of lysozyme to inhibit malolactic fermentation and to stabilize wine after malolactic fermentation. American Journal of Enology and Viticulture 1997, 48:49-54.
26. Gloria M.B., Watson B.T., Simon-Sarkadi L., Daeschel M.A. A survey of biogenic amines in Oregon Pinot noir and Cabernet Sauvignon wines. American Journal of Enology and Viticulture 1998, 49:279-282.
27. Guerrini S., Mangani S., Granchi L., Vincenzini M. Biogenic amine production by Oenococcus oeni. Current Microbiology 2002, 44:374-378.
28. Henick-Kling T. Malolactic fermentation. Wine Microbiology and Biotechnology 1993, 289-326. Harwood Academic, Chur. G.H. Fleet (Ed.).
29. Izquierdo Cañas P.M., Gómez Alonso S., Ruiz Pérez P., Seseña Prieto S., García Romero E., Herreros Palop, Ll M. Biogenic amine production by Oenococcus oeni isolates from malolactic fermentation of Tempranillo wine. Journal of Food Protection 2009, 72:907-910.
30. Karaviková J., Kohajdová Z. Biogenic amines in food. Chemical Papers 2005, 59:70-79.
31. Konakovsky V., Focke M., Hoffmann-Sommergruber K., Schmid R., Scheiner O., Moser P., Jarisch R., Hemmer W. Levels of histamine and other biogenic amines in high-quality red wines. Food Additives and Contaminants 2011, 28:408-416.
32. Krieger S.A., Hammes W.P., Henick-Kling T. How to use malolactic starter cultures in the winery. Australian and New Zealand Wine Industrial Journal 1993, 8:153-160.
33. Ladero V., Calles-Enríquez M., Fernández M., Álvarez M.A. Toxicological effects of dietary biogenic amines. Current Nutrition Food Science 2010, 6:145-156.
34. Lafon-Lafourcade S. L'histamine des vins. Connaisance de la Vigne et du Vin 1975, 2:103-105.
35. Landete J.M., Ferrer S., Pardo I. Which lactic acid bacteria are responsible for histamine production in wine?. Journal of Applied Microbiology 2005, 99:580-586.
36. Landete J.M., Ferrer S., Polo L., Pardo I. Biogenic amines in wines from three Spanish regions. Journal of Agricultural and Food Chemistry 2005, 53:1119-1124.
37. Landete J.M., Pardo I., Ferrer S. Histamine, histidine, and growth-phase mediated regulation of the histidine decarboxylase gene in lactic acid bacteria isolated from wine. FEMS Microbiology Letters 2006, 260:84-90.
38. Landete J.M., Ferrer S., Pardo I. Biogenic amine production by lactic acid bacteria, acetic bacteria and yeast isolated from wine. Food Control 2007, 18:1569-1574.
39. Landete J.M., de las Rivas B., Marcobal A., Muñoz R. Molecular methods for the detection of biogenic amine-producing bacteria on foods. International Journal of Food Microbiology 2007, 117:258-269.
40. Landete J.M., de las Rivas B., Marcobal A., Muñoz R. Updated molecular knowledge about histamine biosynthesis by bacteria. Critical Reviews in Food Science and Nutrition 2008, 48:697-714.
41. Le Jeune C., Lonvaud-Funel A., Brink Ten, Hofstra H., van der Vossen J.M.B.M. Development of a detection system for histidine decarboxylating lactic acid bacteria on DNA probes, PCR and activity test. Journal of Applied Bacteriology 1995, 78:316-326.
42. Leitao M.C., Teixeira H.C., Barreto Crespo M.T., San Romao M.V. Biogenic amines occurrence in wine. Amino acid decarboxylase and proteolytic activities expression by Oenococcus oeni. Journal of Agricultural and Food Chemistry 2000, 48:2780-2784.
43. Lonvaud-Funel A. Biogenic amines in wines: role of lactic acid bacteria. FEMS Microbiology Letters 2001, 199:9-13.
44. Lonvaud-Funel A., Joyeux A. Histamine production by wine lactic acid bacteria: isolation of a histamine-producing strain of Leuconostoc oenos. Journal of Applied Bacteriology 1994, 77:401-407.
45. López I., Santamaría P., Tenorio C., Garito P., Gutiérrez A.R., López R. Evaluation of lysozyme to control vinification process and histamine production in Rioja wines. Journal of Microbiology and Biotechnology 2009, 19:1005-1012.
46. Lucas P.M., Wolken W.A.M., Claisse O., Lolkema J.S., Lonvaud-Funel A. Histamine-producing pathway encoded on an unstable plasmid in Lactobacillus hilgardii 0006. Applied and Environmental Microbiology 2005, 71:1417-1424.
47. Lucas P.M., Claisse O., Lonvaud-Funel A. High frequency of histamine-producing bacteria in the enological environment and instability of the histidine decarboxylase production phenotype. Applied and Environmental Microbiology 2008, 74:811-817.
48. Lucas, P. M. R., Coton, M., Claisse, O., Lonvaud-Funel, A., Coton, E., 2008b. Evidence for horizontal transfer of the histamine-producing pathway genes in lactic acid bacteria. Unpublished. Accesions DQ132887, DQ132888, DQ132889, DQ132890, and DQ132891.
49. Mafra I., Herbert P., Santos L., Barros P., Alves A. Evaluation of biogenic amines in some Portuguese quality wines by HPLC fluorescence detection of OPA derivatives. American Journal of Enology and Viticulture 1999, 50:128-132.
50. Maijala R.L. Formation of histamine and tyramine by some lactic acid bacteria in MRS broth and modified decarboxylation agar. Letters in Applied Microbiology 1993, 17:40-43.
51. Maintz L., Novak N. Histamine and histamine intolerance. American Journal of Clinical Nutrition 2007, 85:1185-1196.
52. Manfroi L., Silva P.H.A., Rizzon L.A., Sabaini P.S., Gloria M.B.A. Influence of alcoholic and malolactic starter cultures on bioactive amines in Merlot wines. Food Chemistry 2009, 116:208-213.
53. Marcobal A., de las Rivas B., Moreno-Arribas M.V., Muñoz R. Multiplex PCR method for the simultaneous detection of histamine-, tyramine-, and putrescine-producing lactic acid bacteria in foods. Journal of Food Protection 2005, 68:874-878.
54. Marcobal A., de las Rivas B., Muñoz R. Methods for the detection of bacteria producing biogenic amines on foods: a survey. Journal für Verbraucherschutz und Lebensmittelsicherheit 2006, 1:187-196.
55. Marquardt P., Schmidt H., Spath M. Histamin in alkohlischer getränken. Arzneimittel-Forschung-Drug Research 1963, 13:1100-1102.
56. Mayer K., Pause G. Untersuchungen zum histamingehalt in wein. Mitt. Rebe u. Wein, Klosterneuburg 1971, 21:278-288.
57. Mills D.A., Rawsthorne H., Parker C., Tamir D., Makarova K. Genomic analysis of Oenococcus oeni PSU-1 and its relevance to winemaking. FEMS Microbiology Reviews 2005, 29:465-475.
58. Moreno-Arribas M.V., Polo M.C., Jorganes F., Muñoz R. Screening of biogenic amine production by lactic acid bacteria isolated from grape must and wine. International Journal of Food Microbiology 2003, 84:594-599.
59. Ough C.S. Measurements of histamine in California wines. Journal of Agricultural and Food Chemistry 1971, 19:241-244.
60. Ough C.S., Crowell E.A., Kunkee R.E., Vilas M.R., Lagier S. A study of histamine production by various wine bacteria in model solutions and in wine. Journal of Food Process and Preservation 1987, 12:63-70.
61. Patynowski R.J., Jiranek V., Markides A. Yeast viability during fermentation and sur-lie ageing of a defined medium and subsequent growth of Oenococcus oeni. Australian Journal of Grape and Wine Research 2002, 8:62-69.
62. Pinto C., Sousa S., Santos M., Gomes A.C. The microbiome of wine fermentations. Prooceedings of the 34th World Congress of Vine and Wine, Porto. Ed. Um Porto para o Mundo 2011.
63. Pramateftaki P.V., Metafa M., Karapetrou G., Marmaras G. Assessment of the genetic polymorphism and biogenic amine production of indigenous Oenococcus oeni strains isolated from Greek red wines. Food Microbiology 2012, 29:113-120.
64. Quevauvillier A., Maziere M.A. Recherche et dosage biologique de l'histamine dans les vins. Annals of Pharmacology of France 1969, 27:411-414.
65. Rosi I., Nannelli F., Giovani G. Biogenic amine production by Oenococcus oeni during malolactic fermentation of wines obtained using different strains of Saccharomyces cerevisiae. LWT-Food Science and Technology 2008, 42:525-530.
66. Ruiz P., Izquierdo P.M., Seseña S., Palop M.Ll. Bacterial biodiversity and dynamics during malolactic fermentation of Tempranillo wines as determined by a culture-independent method (PCR-DGGE). Applied Microbiology and Biotechnology 2010, 86:1555-1562.
67. Ruiz P., Izquierdo P.M., Seseña S., Palop M.Ll. Selection of autochthonous Oenococcus oeni strains according to their oenological properties and vinification results. International Journal of Food Microbiology 2010, 137:230-235.
68. Silla M.H. Biogenic amines: their importance in foods. International Journal of Food Microbiology 1996, 29:213-231.
69. Smit A.Y., du Toit W.J., du Toit M. Biogenic amines in wine: understanding the headache. South African Journal of Enology and Viticulture 2008, 29:109-127.
70. Straub B.W., Kicherer M., Schilcher S.M., Hammes W.P. The formation of biogenic amines by fermentation organisms. Zeitschrift für Lebensmittel-Untersuchung und -Forschung 1995, 201:79-82.
71. Tarantola C. Separazione e identificazione cromatografica degli aminoacidi nei vini 1954, 6:146-156. Atti Accademia Italiana Vite e Vino, Siena.
72. ten Brink B., Damink C., Joosten H.M.L.J., Huis in't Veld J.H.H. Occurrence and formation of biologically active amines in foods. International Journal of Food Microbiology 1990, 11:73-84.
73. Van Vuuren H., Dicks L.M.T. Leuconostoc oenos: a review. American Journal of Enology and Viticulture 1993, 44:99-112.
74. Vazquez-Lasa M.B., Iñiguez-Crespo M., Gonzales-Larraina M., Gonzalez-Guerrero Biogenic amines in Rioja wines. American Journal of Enology and Viticulture 1998, 49:229-234.
75. Weiller H.G., Radler F. On the metabolism of amino acids by lactic acid bacteria isolated from wine. Zeitschrift für Lebensmittel-Untersuchung und -Forschung 1976, 161:259-277.
76. Zhijun L., Yongning W., Gong Z., Yunfeng Z., Changhu X. A survey of biogenic amines in Chinese red wines. Food Chemistry 2007, 105:1530-1535.