Instituto de Productos Lácteos de Asturias, CSIC, Carretera de Infiesto s/n, 33300 Villaviciosa, Spain.
Food Microbiol. 2011 May;28(3):554-61. doi: 10.1016/j.fm.2010.11.005. Epub 2010 Nov 19.
Biogenic amines (BA) are low molecular weight nitrogenous bases commonly found in fermented foods and beverages and their consumption can induce undesirable reactions. In this work, the BA content in natural cider from Spain and France was determined. Samples from commercially available cider or obtained during the elaboration process were analyzed. A different profile and BA concentration was observed depending on cider origin. qPCR tools developed for the quantitative detection of BA producers from cheese and wine were tested in the cider samples. A good connection between the BA content and the presence of BA-producing microorganisms was observed. Based on these tools, BA-producing bacteria were isolated from the analyzed cider samples, including new potential histamine- and putrescine-producing Lactobacillus paracollinoides strains.
生物胺（BA）是普遍存在于发酵食品和饮料中的低分子量含氮碱基，其摄入可能会引起不良反应。本研究测定了西班牙和法国天然苹果酒中的生物胺含量。对市售苹果酒或生产过程中获得的样品进行了分析。结果表明，苹果酒的产地不同，其生物胺种类和含量也存在差异。先前开发的用于定量检测奶酪和葡萄酒中产 BA 微生物的 qPCR 工具也应用于苹果酒样品的分析。结果表明，BA 含量与产 BA 微生物的存在之间存在良好的相关性。基于这些工具，从分析的苹果酒样品中分离出了产 BA 细菌，包括新的潜在组胺和腐胺产生菌副干酪乳杆菌。
