English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Different species of lactic acid bacteria (LAB) produce biogenic amines (BA) in wine, including histamine and tyramine. Thereby, it was determined through sequencing of the 16S rDNA gene that 11 LAB isolates from Tucumán red wine correspond to  Lacticaseibacillus paracasei  species, and through RAPD-PCR were grouped into 4 clusters. The presence of  hdc  and  tdc  genes was also demonstrated.  L. paracasei  AT45 was the main producer strain of BA in a culture medium, at a concentration of 10 3  cfu mL −1  producing 6.52 mg L −1  of histamine and 3.57 mg L −1  of tyramine. The production of histamine and tyramine in wine was evidenced. The inoculation of the  Oenococcus oeni  strain, as a strategy to reduce the formation of BA in wine, was evaluated. In the wine inoculated with both microorganisms at a concentration of 10 7  cfu mL −1 , a decrease of BA production for the pure culture of  L. paracasei  AT45 was demonstrated. In wine inoculated with  O. oeni  in the presence of  L. paracasei  AT45 at 10 3  cfu mL −1 , BA was not detected. This study evidenced the first histamine and tyramine-producing  L. paracasei  strain identified from Argentinian wine. Furthermore, the results represent an advance in the pursuit of the reduction of biogenic amine formation.

Identification of histidine and tyrosine decarboxylating bacteria from Tucumán red wine