Nannelli F, Claisse O, Gindreau E, de Revel G, Lonvaud-Funel A, Lucas P M
UMR 1219 Oenologie, Université Victor Segalen Bordeaux2, INRA, ISVV, Talence, France.
Lett Appl Microbiol. 2008 Dec;47(6):594-9. doi: 10.1111/j.1472-765X.2008.02472.x.
To develop rapid methods allowing enumeration of lactic acid bacteria producing biogenic amines in wines and to analyse wine samples by the methods.
Methods based on quantitative PCR targeting bacterial genes involved in histamine, tyramine and putrescine production were developed and applied to detect and quantify the bacteria producing these biogenic amines in wine. Analysis of 102 samples revealed low populations of the targeted bacteria in grape must samples, an increased bacteria biomass in wine samples after alcoholic fermentation, reaching the highest population levels (above 10(6) cells ml(-1)) during spontaneous malolactic fermentation. A minimum of 10(3) ml(-1) producing cells was required for production of more than 1 mg l(-1) of biogenic amines. Accumulation of putrescine in wine was correlated with the presence of bacteria carrying an ornithine decarboxylation pathway. Trials of winemaking showed that the use of selected bacteria for inducing malolactic fermentation was efficient to limit the proliferation of undesirable bacteria and the production of biogenic amines.
Methods using quantitative PCR are efficient to enumerate biogenic amines-producing cells in wine.
The methods can help to better control and to improve winemaking conditions in order to avoid biogenic amine production.
开发能够对葡萄酒中产生生物胺的乳酸菌进行计数的快速方法，并使用这些方法分析葡萄酒样品。
开发了基于定量PCR的方法，该方法针对参与组胺、酪胺和腐胺产生的细菌基因，并应用于检测和定量葡萄酒中产生这些生物胺的细菌。对102个样品的分析表明，葡萄汁样品中目标细菌数量较少，酒精发酵后葡萄酒样品中的细菌生物量增加，在自发苹果酸-乳酸发酵期间达到最高数量水平（高于10⁶个细胞/毫升）。产生超过1毫克/升生物胺需要至少10³个/毫升的产生细胞。葡萄酒中腐胺的积累与携带鸟氨酸脱羧途径的细菌的存在相关。酿酒试验表明，使用选定的细菌诱导苹果酸-乳酸发酵可有效限制不良细菌的增殖和生物胺的产生。
使用定量PCR的方法可有效对葡萄酒中产生生物胺的细胞进行计数。
这些方法有助于更好地控制和改善酿酒条件，以避免生物胺的产生。
