Chemical and molecular methods for the control of biogenic amine production by microorganisms
| Autor: | Enrico Vaudano, Francesca Doria, Antonella Costantini, Emilia Garcia-Moruno |
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| Rok vydání: | 2010 |
| Předmět: |
Wine
chemistry.chemical_classification Chromatography Chemistry ved/biology Microorganism ved/biology.organism_classification_rank.species food and beverages Lactobacillus hilgardii Applied Microbiology and Biotechnology High-performance liquid chromatography Yeast Thin-layer chromatography Biogenic amine Malolactic fermentation |
| Zdroj: | Annals of Microbiology. 61:173-178 |
| ISSN: | 1869-2044 1590-4261 |
| DOI: | 10.1007/s13213-010-0073-9 |
| Popis: | The objective of this study was to design and develop an analytical protocol using chemical and molecular techniques to detect microorganisms able to produce biogenic amines (BAs). The protocol consists of: an initial screening by TLC (Thin Layer Chromatography) to detect BA production by microorganisms; multiplex PCR to identify decarboxylase genes in the BA-positive samples; and HPLC to quantify BA production. The protocol was used to verify the ability of a Lactobacillus hilgardii strain isolated from wine to produce histamine during malolactic fermentation. The results showed that this analytical approach is an useful tool to determine the production of BAs by microorganisms. Commercial dry yeast starters routinely used in wine-making were examined by this protocol and the results showed that the presence of bacterial contamination in these preparations is a possible origin of BAs in wine. |
| Databáze: | OpenAIRE |
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