CRA-Centro di Ricerca in Enologia, via P. Micca 35, 14100 Asti, Italy.
J Agric Food Chem. 2009 Nov 25;57(22):10664-9. doi: 10.1021/jf9025426.
The aim of this work was to investigate if contaminating microorganisms, eventually present in bacteria and yeast preparations used as commercial starters in winemaking, have the ability to produce the biogenic amines histamine, putrescine and tyramine. Thirty commercial starters (14 yeasts Saccharomyces cerevisiae and 16 bacteria Oenococcus oeni) were cultured in synthetic broth and analyzed by TLC to detect amine production. Oenococcus oeni commercial preparations did not contain contaminants, but some yeast preparations resulted contaminated with amine-producing bacteria. Bacterial contaminants were isolated and analyzed for their ability to produce biogenic amines using HPLC and TLC. Decarboxylase genes were identified using PCR analysis followed by sequencing. Fermentations were performed in grape juice with two yeast commercial preparations containing bacterial contaminants to check if the potential biogenic amine production could happen also during winemaking. It was found that this production is possible; in particular, in the conditions used in this work, tyramine production was detected. Therefore, the results of this study have significance in relation to the risk of biogenic amines in wine. Moreover a novel species of Lactobacillus was found to be able to produce histamine.
本工作旨在研究用于酿酒的商业发酵剂（细菌和酵母制剂）中可能存在的污染微生物是否具有产生生物胺（组胺、腐胺和酪胺）的能力。30 种商业发酵剂（14 种酿酒酵母 Saccharomyces cerevisiae 和 16 种酒酒球菌 Oenococcus oeni）在合成肉汤中培养，并通过 TLC 分析来检测胺的产生。商业酒酒球菌制剂不含污染物，但一些酵母制剂被检测出含有产胺细菌的污染。分离出细菌污染物，并使用 HPLC 和 TLC 分析它们产生生物胺的能力。使用 PCR 分析和测序鉴定脱羧酶基因。用两种含有细菌污染物的商业酵母制剂进行葡萄汁发酵，以检查在酿酒过程中是否也可能产生潜在的生物胺。结果发现这种生产是可能的；特别是在本工作中使用的条件下，检测到了酪胺的产生。因此，这项研究的结果与葡萄酒中生物胺的风险有关。此外，还发现一种新型的乳杆菌能够产生组胺。
