Frontiers in Microbiology (Apr 2012)

Biogenic amines degradation by malolactic bacteria: towards a potential application in wine

  • Vittorio eCapozzi,
  • Vittorio eCapozzi,
  • Pasquale eRusso,
  • Pasquale eRusso,
  • Victor eLadero,
  • Maria eFernandez,
  • Daniela eFiocco,
  • Miguel A. eAlvarez,
  • Francesco eGrieco,
  • Giuseppe eSpano

DOI
https://doi.org/10.3389/fmicb.2012.00122
Journal volume & issue
Vol. 3

Abstract

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Biogenic amines in wine represent a toxicological risk for the health of the consumer, with several trade implications. In this study 26 strains of Lactobacillus plantarum were analysed for their ability to degrade biogenic amines commonly found during wine fermentation. Two strains of L. plantarum were selected in reason of their ability to degrade putrescine and tyramine. The degradation was assessed in vitro, both in presence of the biogenic amines and in presence of the specific chemical precursor and of producer bacteria. The two L. plantarum biotypes were found capable to work synergically. In addition, the survival in wine-like medium and the aptitude to degrade malic acid after alcoholic fermentation of the selected L. plantarum strains was analysed. Our results suggest the potential application of wine L. plantarum strains to design malolactic starter cultures able to degrade biogenic amines in wine.

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