Isolation, properties and behaviour of tyramine-producing lactic acid bacteria from wine
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 addit...
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| Veröffentlicht in: | Journal of applied microbiology 2000-04, Vol.88 (4), p.584-593 |
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| creator | Moreno-Arribas, V Torlois, S Joyeux, A Lonvaud-Funel, A |
| description | 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. |
| doi_str_mv | 10.1046/j.1365-2672.2000.00997.x |
| format | Article |
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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.</description><identifier>ISSN: 1364-5072</identifier><identifier>EISSN: 1365-2672</identifier><identifier>DOI: 10.1046/j.1365-2672.2000.00997.x</identifier><identifier>PMID: 10792516</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Science Ltd</publisher><subject>Biological and medical sciences ; Fermented food industries ; Food industries ; Fundamental and applied biological sciences. Psychology ; glucose ; lactic acid bacteria ; Lactobacillus - growth & development ; Lactobacillus - isolation & purification ; Lactobacillus - metabolism ; Lactobacillus brevis ; Lactobacillus hilgardii ; Oenococcus oeni ; phenylethylamine ; tyramine ; Tyramine - biosynthesis ; tyrosine ; tyrosine decarboxylase ; Tyrosine Decarboxylase - metabolism ; Wine - microbiology ; winemaking ; wines ; Wines and vinegars</subject><ispartof>Journal of applied microbiology, 2000-04, Vol.88 (4), p.584-593</ispartof><rights>2000 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4987-d9988cf777161ff669b889b7087d8c43c4050bc2485c3779a590d03f3ae333cb3</citedby><cites>FETCH-LOGICAL-c4987-d9988cf777161ff669b889b7087d8c43c4050bc2485c3779a590d03f3ae333cb3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1046%2Fj.1365-2672.2000.00997.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1046%2Fj.1365-2672.2000.00997.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=1342425$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/10792516$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Moreno-Arribas, V</creatorcontrib><creatorcontrib>Torlois, S</creatorcontrib><creatorcontrib>Joyeux, A</creatorcontrib><creatorcontrib>Lonvaud-Funel, A</creatorcontrib><title>Isolation, properties and behaviour of tyramine-producing lactic acid bacteria from wine</title><title>Journal of applied microbiology</title><addtitle>J Appl Microbiol</addtitle><description>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.</description><subject>Biological and medical sciences</subject><subject>Fermented food industries</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>glucose</subject><subject>lactic acid bacteria</subject><subject>Lactobacillus - growth & development</subject><subject>Lactobacillus - isolation & purification</subject><subject>Lactobacillus - metabolism</subject><subject>Lactobacillus brevis</subject><subject>Lactobacillus hilgardii</subject><subject>Oenococcus oeni</subject><subject>phenylethylamine</subject><subject>tyramine</subject><subject>Tyramine - biosynthesis</subject><subject>tyrosine</subject><subject>tyrosine decarboxylase</subject><subject>Tyrosine Decarboxylase - metabolism</subject><subject>Wine - microbiology</subject><subject>winemaking</subject><subject>wines</subject><subject>Wines and vinegars</subject><issn>1364-5072</issn><issn>1365-2672</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2000</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkEtv1DAURi0EoqXwF8AL1BUJ14_4IbGpKqBFRSygEjvLceziUR6DndDOv8fTjAo7WPmTfL577YMQJlAT4OLtpiZMNBUVktYUAGoArWV99wgdP1w8vs-8akDSI_Qs5w0AYdCIp-iIgNS0IeIYfb_MU2_nOI1v8DZNW5_m6DO2Y4db_8P-itOS8BTwvEt2iKOvCtQtLo43uLdujg5bFwtbsk_R4pCmAd8W8Dl6Emyf_YvDeYKuP7z_dn5RXX35eHl-dlU5rpWsOq2VckFKSQQJQQjdKqVbCUp2ynHmODTQOspV45iU2jYaOmCBWc8Ycy07Qafr3PKwn4vPsxlidr7v7einJRtZ_qoI4f8EiRREl5kFVCvo0pRz8sFsUxxs2hkCZq_fbMzestlbNnv95l6_uSvVl4cdSzv47q_i6rsArw-Azc72IdnRxfyHY5xy2hTs3Yrdxt7v_nu_-XT2uYRSf7XWg52MvUllw_VXCkQUVgsBlP0GtmqonQ</recordid><startdate>200004</startdate><enddate>200004</enddate><creator>Moreno-Arribas, V</creator><creator>Torlois, S</creator><creator>Joyeux, A</creator><creator>Lonvaud-Funel, A</creator><general>Blackwell Science Ltd</general><general>Blackwell Science</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>C1K</scope><scope>7X8</scope></search><sort><creationdate>200004</creationdate><title>Isolation, properties and behaviour of tyramine-producing lactic acid bacteria from wine</title><author>Moreno-Arribas, V ; Torlois, S ; Joyeux, A ; Lonvaud-Funel, A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4987-d9988cf777161ff669b889b7087d8c43c4050bc2485c3779a590d03f3ae333cb3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2000</creationdate><topic>Biological and medical sciences</topic><topic>Fermented food industries</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>glucose</topic><topic>lactic acid bacteria</topic><topic>Lactobacillus - growth & development</topic><topic>Lactobacillus - isolation & purification</topic><topic>Lactobacillus - metabolism</topic><topic>Lactobacillus brevis</topic><topic>Lactobacillus hilgardii</topic><topic>Oenococcus oeni</topic><topic>phenylethylamine</topic><topic>tyramine</topic><topic>Tyramine - biosynthesis</topic><topic>tyrosine</topic><topic>tyrosine decarboxylase</topic><topic>Tyrosine Decarboxylase - metabolism</topic><topic>Wine - microbiology</topic><topic>winemaking</topic><topic>wines</topic><topic>Wines and vinegars</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Moreno-Arribas, V</creatorcontrib><creatorcontrib>Torlois, S</creatorcontrib><creatorcontrib>Joyeux, A</creatorcontrib><creatorcontrib>Lonvaud-Funel, A</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Environmental Sciences and Pollution Management</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of applied microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Moreno-Arribas, V</au><au>Torlois, S</au><au>Joyeux, A</au><au>Lonvaud-Funel, A</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Isolation, properties and behaviour of tyramine-producing lactic acid bacteria from wine</atitle><jtitle>Journal of applied microbiology</jtitle><addtitle>J Appl Microbiol</addtitle><date>2000-04</date><risdate>2000</risdate><volume>88</volume><issue>4</issue><spage>584</spage><epage>593</epage><pages>584-593</pages><issn>1364-5072</issn><eissn>1365-2672</eissn><abstract>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.</abstract><cop>Oxford, UK</cop><pub>Blackwell Science Ltd</pub><pmid>10792516</pmid><doi>10.1046/j.1365-2672.2000.00997.x</doi><tpages>10</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of applied microbiology, 2000-04, Vol.88 (4), p.584-593 |
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| source | MEDLINE; Wiley Journals; Oxford University Press Journals All Titles (1996-Current) |
| subjects | Biological and medical sciences Fermented food industries Food industries Fundamental and applied biological sciences. Psychology glucose lactic acid bacteria Lactobacillus - growth & development Lactobacillus - isolation & purification Lactobacillus - metabolism Lactobacillus brevis Lactobacillus hilgardii Oenococcus oeni phenylethylamine tyramine Tyramine - biosynthesis tyrosine tyrosine decarboxylase Tyrosine Decarboxylase - metabolism Wine - microbiology winemaking wines Wines and vinegars |
| title | Isolation, properties and behaviour of tyramine-producing lactic acid bacteria from wine |
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