NDLI: PCR methods for the detection of biogenic amine-producing bacteria on wine

Content Provider	Springer Nature Link
Author	Landete, José M. Rivas, Blanca Marcobal, Angela Muñoz, Rosario
Copyright Year	2010
Abstract	Biogenic amines are low molecular weight organic bases frequently found in wine. Several toxicological problems resulting from the ingestion of wine containing biogenic amines have been described. In wine, histamine, tyramine, and putrescine are mainly produced by the decarboxylation of the amino acid histidine, tyrosine, and ornithine, respectively, by lactic acid bacteria action. The bacterial ability to decarboxylate amino acids is highly variable, and therefore the detection of bacteria possessing amino acid decarboxylase activity is important to prevent biogenic amine accumulation in wine. Molecular methods for the early and rapid detection of these producer bacteria are becoming an alternative to traditional culture methods. Moreover, quantitative PCR methods are useful to enumerate biogenic amine-producer bacteria on wine. Molecular methods detect potential biogenic amine risk formation in wine before the amine is produced. This review will cover the molecular methods proposed in the literature for the detection of biogenic amine-producing bacteria in wine. These methods could improve winemaking control in order to avoid biogenic amine production.
Starting Page	159
Ending Page	166
Page Count	8
File Format	PDF
ISSN	15904261
Journal	Annals of Microbiology
Volume Number	61
Issue Number	1
e-ISSN	18692044
Language	English
Publisher	Springer-Verlag
Publisher Date	2010-06-12
Publisher Place	Berlin, Heidelberg
Access Restriction	Subscribed
Subject Keyword	Histamine Tyramine Putrescine PCR methods Quantitative PCR Applied Microbiology Medical Microbiology Fungus Genetics Microbial Ecology Microbial Genetics and Genomics Microbiology
Content Type	Text
Resource Type	Article
Subject	Applied Microbiology and Biotechnology

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