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Biogenic amines are low molecular weight\udorganic bases frequently found in wine. Several toxicological\udproblems resulting from the ingestion of wine containing\udbiogenic amines have been described. In wine,\udhistamine, tyramine, and putrescine are mainly produced\udby the decarboxylation of the amino acid histidine, tyrosine,\udand ornithine, respectively, by lactic acid bacteria action.\udThe bacterial ability to decarboxylate amino acids is highly\udvariable, and therefore the detection of bacteria possessing\udamino acid decarboxylase activity is important to prevent\udbiogenic amine accumulation in wine. Molecular methods\udfor the early and rapid detection of these producer bacteria\udare becoming an alternative to traditional culture methods.\udMoreover, quantitative PCR methods are useful to enumerate\udbiogenic amine-producer bacteria on wine. Molecular\udmethods detect potential biogenic amine risk formation in\udwine before the amine is produced. This review will cover the\udmolecular methods proposed in the literature for the detection\udof biogenic amine-producing bacteria in wine. These methods\udcould improve winemaking control in order to avoid biogenic\udamine productionThis work was supported by grants RM2008-\ud00002 (Instituto Nacional de Investigación Agraria y Alimentaría),\udAGL2008-01052, Consolider INGENIO 2010 CSD2007-00063 FUNC-\udFOOD (Comisión Interministerial de Ciencia y Tecnología), and\udS-0505/AGR/000153 and S2009/AGR-1469 (ALIBIRD) (Comunidad\udde Madrid).Peer reviewe

PCR methods for the detection of biogenic amine-producing bacteria on wine