Journal
BIOTECHNOLOGY LETTERS
Volume 32, Issue 8, Pages 1095-1102Publisher
SPRINGER
DOI: 10.1007/s10529-010-0260-6
Keywords
Amino acids; Histamine; Lactic acid bacteria; Mixed culture; Peptides; Wine
Categories
Funding
- Consejo Nacional de Investigaciones Cientificas y Tecnicas [PIP CONICET 6495]
- Consejo de Investigaciones de la Universidad Nacional de Tucuman [CIUNT 26/D436-1]
- Agencia Nacional de Promocion Cientifica y Tecnologica, Argentina [PICT 32867]
Ask authors/readers for more resources
During the mixed culture of Lactobacillus hilgardii 5w, a common spoilage wine bacteria and Oenococcus oeni X2L, an amensalistic growth response of the malolactic bacteria was produced due to a competition for nitrogenous nutrients, mainly peptides. Arginine was fully consumed and peptide concentration diminished 60% with respect to both pure cultures at the end of exponential growth. Histamine release increased 34% with respect to L. hilgardii single culture. Under the poor nutritional conditions present during winemaking, L. hilgardii could increase histamine production and adversely affect malolactic fermentation conducted by O. oeni and hence the quality of the final product.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available