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.
Highlights
Biogenic amines (BA) are low molecular weight organic bases with aliphatic, aromatic, and heterocyclic structures commonly found in fish, fish products, meat, dairy products, vegetables, wine, cider, and beer (Suzzi and Gardini, 2003; Spano et al, 2010)
The biotechnological approach reported in this paper, aimed to conciliate malolactic fermentation and BA degradation within the same biotechnological resources: the malolactic starter cultures
Lactobacillus spp. received increasing attention as an important resource for the design of a new generation of malolactic fermentation starter cultures, insomuch as we found in commerce malolactic starter formulate using L. plantarum V22 strain released in 2010 by Lallemand (Cho et al, 2011; Miller et al, 2011)
Summary
Biogenic amines (BA) are low molecular weight organic bases with aliphatic, aromatic, and heterocyclic structures commonly found in fish, fish products, meat, dairy products, vegetables, wine, cider, and beer (Suzzi and Gardini, 2003; Spano et al, 2010). Foods likely to contain high levels of BA are fermented foods or foodstuff exposed to microbial contamination during food process or storage (Ali, 1996). Tyramine, cadaverine, 2-phenylethylamine, spermine, spermidine, putrescine, tryptamine, and agmatine are considered to be the most important BA occurring in foods. The main bacteria responsible for BA production in fermented food matrices are the lactic acid bacteria (LAB; Lonvaud-Funel, 2001). LAB can catabolize (principally decarboxylate) amino acids into amine-containing compounds. The physiological role of BA synthesis mainly seems to be related to defense mechanisms used by bacteria to withstand acidic environments (Spano et al, 2010)
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