Histamine production by wine lactic acid bacteria: isolation of a histamine‐producingstrain of Leuconostoc oenos

摘要

Populations ofLeuconostoc œnoswere harvested from wines containing a relatively high concentration of biogenic amines. Cultivation of the biomass in synthetic media and wine showed that it consisted of histamine‐producing strains. Histamine levels after culture depended on the quantity of precursor available and on the presence of yeast lees, which certainly enriched the medium in histidine. Ethanol and pH, which control bacterial growth rate and total population, were also significant factors: pH and low ethanol concentration enhanced histamine production.StrainLeuc. œnos9204 was isolated and studied since it retained its ability to produce histamine after several transfers. In synthetic medium this strain produced large amounts of histamine especially in the poorest nutritional conditions (no glucose, no L‐malic acid). These results clearly demonstrate thatLeuc. œnosinvolvedin wine‐making might play a role in biogenic amine production. The vinification method might also influence the final amine concentration