Lonvaud-Funel A, Joyeux A
Institut d'OEnologie, Unité Associée Université de Bordeaux II/INRA, Talence, France.
J Appl Bacteriol. 1994 Oct;77(4):401-7. doi: 10.1111/j.1365-2672.1994.tb03441.x.
Populations of Leuconostoc oenos were harvested from wines containing a relatively high concentration of biogenic amines. Cultivation of the biomass in synthetic media and wine showed that it consisted of histamine-producing strains. Histamine levels after culture depended on the quantity of precursor available and on the presence of yeast lees, which certainly enriched the medium in histidine. Ethanol and pH, which control bacterial growth rate and total population, were also significant factors: pH and low ethanol concentration enhanced histamine production. Strain Leuc. oenos 9204 was isolated and studied since it retained its ability to produce histamine after several transfers. In synthetic medium this strain produced large amounts of histamine especially in the poorest nutritional conditions (no glucose, no L-malic acid). These results clearly demonstrate that Leuc. oenos involved in wine-making might play a role in biogenic amine production. The vinification method might also influence the final amine concentration in wine.
从含有相对高浓度生物胺的葡萄酒中收获酒酒球菌种群。在合成培养基和葡萄酒中培养该生物量表明，它由产生组胺的菌株组成。培养后的组胺水平取决于可用前体的数量以及酵母泥的存在，酵母泥肯定会使培养基中的组氨酸含量增加。控制细菌生长速率和总数的乙醇和pH值也是重要因素：pH值和低乙醇浓度会提高组胺的产量。分离并研究了酒酒球菌菌株9204，因为它在多次传代后仍保留产生组胺的能力。在合成培养基中，该菌株尤其在营养条件最差（无葡萄糖、无L-苹果酸）的情况下会产生大量组胺。这些结果清楚地表明，参与葡萄酒酿造的酒酒球菌可能在生物胺的产生中起作用。酿酒方法也可能影响葡萄酒中最终的胺浓度。
