Dipartimento di Scienze degli Alimenti, Università di Foggia, via Napoli 25, 71100 Foggia, Italy.
Food Microbiol. 2011 May;28(3):434-9. doi: 10.1016/j.fm.2010.10.005. Epub 2010 Oct 26.
Enterococcus faecium strains were isolated from red wines undergoing malolactic fermentation and identified by comparison of their 16S rDNA gene sequences with those included in the GenEMBL Databases. The tyrosine decarboxylase gene was identified in all the strains analysed by PCR using gene-specific primers and the ability to produce tyramine in a synthetic media was analysed by RP-HPLC. Survival of an E. faecium strain was also evaluated in microvinification assays using two different musts with different ethanol concentrations (10% and 12% (v/v)). Tyramine production was monitored during the vinification trials. Our results suggest that E. faecium strains isolated from wine are able to produce tyramine and tolerate wine conditions following a pre-acidic stress.
屎肠球菌菌株从正在进行苹果酸-乳酸发酵的红酒中分离出来，并通过比较其 16S rDNA 基因序列与 GenEMBL 数据库中的序列进行鉴定。通过使用基因特异性引物的 PCR 分析，在所有分析的菌株中鉴定出酪氨酸脱羧酶基因，并用 RP-HPLC 分析在合成培养基中产生酪胺的能力。通过使用两种不同乙醇浓度（10%和 12%（v/v））的不同葡萄汁进行微酿造试验评估了屎肠球菌菌株的生存能力。在酿造试验期间监测了酪胺的产生情况。我们的结果表明，从葡萄酒中分离出的屎肠球菌菌株能够产生酪胺，并在酸性应激后耐受葡萄酒条件。
