Lowering histamine formation in a red Ribera del Duero wine (Spain) by using an indigenous O. oeni strain as a malolactic starter
| Autor: | Almudena Calvo, Carmen Berbegal, Sergi Ferrer, Yaiza Benavent-Gil, Isabel Pardo, Clara Albors, Eva Navascués |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0106 biological sciences
0301 basic medicine 030106 microbiology Malates Wine 01 natural sciences Microbiology 03 medical and health sciences chemistry.chemical_compound Starter Malate Dehydrogenase RNA Ribosomal 16S 010608 biotechnology Malolactic fermentation Lactic Acid Food science Oenococcus biology Strain (chemistry) food and beverages General Medicine biology.organism_classification Winery Random Amplified Polymorphic DNA Technique Lactic acid chemistry Spain Fermentation Food Microbiology Histamine Bacteria Food Science |
| Zdroj: | International Journal of Food Microbiology. 244:11-18 |
| ISSN: | 0168-1605 |
| DOI: | 10.1016/j.ijfoodmicro.2016.12.013 |
| Popis: | This study demonstrates for the first time that a non-commercial selected autochthonous O. oeni strain has been used to conduct malolactic fermentation (MLF) while lowering histamine formation in the same winery. Lactic acid bacteria (LAB) were isolated from 13 vats before and after spontaneous MLF at the Pago de Carraovejas winery from the Ribera del Duero region (Spain). Only O. oeni were present, typed and characterized, and both histamine producer and non-producers existed. From the non-producers, one strain was selected to become a starter according to its genetic profile, prevalence in the different wines in the winery, resistance to alcoholic degree, resistance to high polyphenolic content, inability to synthesise histamine, growth kinetics and malolactic activity. This starter was produced at semi-industrial levels to inoculate 20,000L of Tempranillo red wine. The inoculated vat showed 5-fold less histamine than the non-inoculated control vat. After 1year, the barrel-ageing histamine concentrations were 3-fold lower in the inoculated vat than in the non-inoculated vat. |
| Databáze: | OpenAIRE |
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