Isolation, properties and behaviour of tyramine-producing lactic acid bacteria from wine

被引：92

作者：

Moreno-Arribas, V ^{[1
]}

Torlois, S ^{[1
]}

Joyeux, A ^{[1
]}

Bertrand, A ^{[1
]}

Lonvaud-Funel, A ^{[1
]}

机构：

[1] Univ Bordeaux 2, Fac Oenol, Lab Biotechnol & Microbiol Appl, Unite Associee INRA, F-33405 Talence, France

来源：

JOURNAL OF APPLIED MICROBIOLOGY | 2000年 / 88卷 / 04期

关键词：

D O I：

10.1046/j.1365-2672.2000.00997.x

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：

Wines containing high levels of biogenic amines were investigated for the presence of tyramine-producing strains. Two different Lactobacillus brevis (IOEB 9809 and IOEB 9901) able to produce the amine were isolated. None of the isolated strains identified as Oenococcus oeni formed tyramine. In addition, other Lact. brevis and Lact. hilgardii strains from our collection (IOEB) and the American Type Culture Collection (ATCC) were strong tyramine producers. Lactobacillus brevis IOEB 9809 and Lact. hilgardii IOEB 9649 were found to produce tyramine and phenylethylamine simultaneously. The conditions that can influence tyramine formation in wine were evaluated for three strains of Lact. brevis (IOEB 9809 and IOEB 9901) and Lact. hilgardii (IOEB 9649). Tyrosine was the major factor affecting tyramine formation and was enhanced by the presence of sugars, mainly glucose. Tyrosine decarboxylase (TDC) activity greatly depended on the presence of the precursor, which suggested that tyrosine induced the TDC system. These results indicate that Lactobacillus could be the lactic acid bacteria responsible for tyramine production in wine.

引用

页码：584 / 593

页数：10

共 28 条

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