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RESEARCH PRODUCT
Tyramine and phenylethylamine production among lactic acid bacteria isolated from wine.
José María LandeteSergi FerrerIsabel Pardosubject
Pcr assayved/biology.organism_classification_rank.speciesColony Count MicrobialTyramineWineLactobacillus hilgardiiMicrobiologychemistry.chemical_compoundPhenethylaminesFood microbiologyWinebiologyLactobacillus brevisved/biologyfood and beveragesGeneral MedicineTyramineTyrosine Decarboxylasebiology.organism_classificationLactic acidCulture MediaLactobacilluschemistryBiochemistryFood MicrobiologyBacteriaFood Sciencedescription
The ability of wine lactic acid bacteria to produce tyramine and phenylethylamine was investigated by biochemical and genetic methods. An easy and accurate plate medium was developed to detect tyramine-producer strains, and a specific PCR assay that detects the presence of tdc gene was employed. All strains possessing the tdc gene were shown to produce tyramine and phenylethylamine. Wines containing high quantities of tyramine and phenylethylamine were found to contain Lactobacillus brevis or Lactobacillus hilgardii. The main tyramine producer was L. brevis. The ability to produce tyramine was absent or infrequent in the rest of the analysed wine species.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2007-04-01 | International journal of food microbiology |