Tyramine and phenylethylamine production among lactic acid bacteria isolated from wine

被引：49

作者：

Landete, Jose Maria ^{[1
]}

Pardo, Isabel ^{[1
]}

Ferrer, Sergi ^{[1
]}

机构：

[1] Univ Valencia, Fac Biol, Dept Microbial & Ecol, Lab Microbiol Enol,ENOLAB, E-46100 Burjassot, Spain

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2007年 / 115卷 / 03期

关键词：

tyramine; phenylethylamine; lactic acid bacteria; wine; tdc gene;

D O I：

10.1016/j.ijfoodmicro.2006.10.051

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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. (c) 2007 Elsevier B.V. All rights reserved.

引用

页码：364 / 368

页数：5

共 27 条

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