Isolation and characterization of tyramine-producing Enterococcus faecium strains from red wine

被引：53

作者：

Capozzi, Vittorio ^{[1
]}

Ladero, Victor ^{[2
]}

Beneduce, Luciano ^{[1
]}

Fernandez, Maria ^{[2
]}

Alvarez, Miguel A. ^{[2
]}

Benoit, Bach ^{[4
]}

Laurent, Barnavon ^{[4
]}

Grieco, Francesco ^{[3
]}

Spano, Giuseppe ^{[1
]}

机构：

[1] Univ Foggia, Dipartimento Sci Alimenti, I-71100 Foggia, Italy

[2] IPLA CSIC, Villaviciosa 33300, Asturias, Spain

[3] ISPA, I-73100 Lecce, Italy

[4] Inter Rhone Sci & Tech Serv, F-84100 Orange, France

来源：

FOOD MICROBIOLOGY | 2011年 / 28卷 / 03期

关键词：

Biogenic amines; Wine; tdc; Enterococcus faecium; Tyramine; LACTIC-ACID BACTERIA; PERFORMANCE LIQUID-CHROMATOGRAPHY; BIOGENIC-AMINES; IDENTIFICATION; PLASMID; OPERON; GENE; PCR;

D O I：

10.1016/j.fm.2010.10.005

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

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. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：434 / 439

页数：6

共 39 条

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