Does Oenococcus oeni produce histamine?
The presence of histamine in wine and other fermented foods may pose a toxicological risk for consumers. Production of histamine by . Oenococcus oeni, which is the main agent of malolactic fermentation in wine and thus very important for the wine industry, has been extensively analyzed with contradictory results. If histamine production by . O. oeni strains is a widespread trait, enological practices will be affected and the use of non-producing commercial . O. oeni starters should be strongly recommended to avoid histamine production during winemaking. However, a review of published data showed that most evidence strongly supports the view that . O. oeni is not responsible for histamine production in wine. We therefore propose the adoption of common analytical methods and the introduction of publicly-available validated histamine-producing . O. oeni reference strains as a common positive control in assays to resolve this important issue. © 2012 Elsevier B.V.
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Elsevier
2012-07-02
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Online Access: | http://hdl.handle.net/10261/79523 http://dx.doi.org/10.13039/100007652 http://dx.doi.org/10.13039/501100007273 http://dx.doi.org/10.13039/501100005401 http://dx.doi.org/10.13039/100012818 |
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dig-ictan-es-10261-795232021-06-30T07:49:14Z Does Oenococcus oeni produce histamine? García-Moruno, Emilia Muñoz, Rosario CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) Comisión Interministerial de Ciencia y Tecnología, CICYT (España) Comunidad de Madrid Ministero delle Politiche Agricole Alimentari e Forestali The presence of histamine in wine and other fermented foods may pose a toxicological risk for consumers. Production of histamine by . Oenococcus oeni, which is the main agent of malolactic fermentation in wine and thus very important for the wine industry, has been extensively analyzed with contradictory results. If histamine production by . O. oeni strains is a widespread trait, enological practices will be affected and the use of non-producing commercial . O. oeni starters should be strongly recommended to avoid histamine production during winemaking. However, a review of published data showed that most evidence strongly supports the view that . O. oeni is not responsible for histamine production in wine. We therefore propose the adoption of common analytical methods and the introduction of publicly-available validated histamine-producing . O. oeni reference strains as a common positive control in assays to resolve this important issue. © 2012 Elsevier B.V. This work was supported by grants RM2008-00002 (Instituto Nacional de Investigación Agraria y Alimentaría), AGL2008-01052, Consolider INGENIO 2010 CSD2007-00063 FUN-C-FOOD (Comisión Interministerial de Ciencia y Tecnología), and S2009/AGR-1469 (ALIBIRD) (Comunidad de Madrid), and by grants ASER-COLMIA (Ministero delle Politiche Agricole, Alimentari e Forestali, D.M. 16101-7301/08). Peer Reviewed 2013-07-12T08:48:32Z 2013-07-12T08:48:32Z 2012-07-02 2013-07-12T08:48:35Z artículo http://purl.org/coar/resource_type/c_6501 issn: 0168-1605 International Journal of Food Microbiology 157(2): 121-129 (2012) http://hdl.handle.net/10261/79523 10.1016/j.ijfoodmicro.2012.05.013 http://dx.doi.org/10.13039/100007652 http://dx.doi.org/10.13039/501100007273 http://dx.doi.org/10.13039/501100005401 http://dx.doi.org/10.13039/100012818 en #PLACEHOLDER_PARENT_METADATA_VALUE# S2009/AGR-1469/ALIBIRD Postprint http://dx.doi.org/10.1016/j.ijfoodmicro.2012.05.013 Sí open Elsevier |
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The presence of histamine in wine and other fermented foods may pose a toxicological risk for consumers. Production of histamine by . Oenococcus oeni, which is the main agent of malolactic fermentation in wine and thus very important for the wine industry, has been extensively analyzed with contradictory results. If histamine production by . O. oeni strains is a widespread trait, enological practices will be affected and the use of non-producing commercial . O. oeni starters should be strongly recommended to avoid histamine production during winemaking. However, a review of published data showed that most evidence strongly supports the view that . O. oeni is not responsible for histamine production in wine. We therefore propose the adoption of common analytical methods and the introduction of publicly-available validated histamine-producing . O. oeni reference strains as a common positive control in assays to resolve this important issue. © 2012 Elsevier B.V. |
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CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) |
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CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) García-Moruno, Emilia Muñoz, Rosario |
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author |
García-Moruno, Emilia Muñoz, Rosario |
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García-Moruno, Emilia Muñoz, Rosario Does Oenococcus oeni produce histamine? |
author_sort |
García-Moruno, Emilia |
title |
Does Oenococcus oeni produce histamine? |
title_short |
Does Oenococcus oeni produce histamine? |
title_full |
Does Oenococcus oeni produce histamine? |
title_fullStr |
Does Oenococcus oeni produce histamine? |
title_full_unstemmed |
Does Oenococcus oeni produce histamine? |
title_sort |
does oenococcus oeni produce histamine? |
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Elsevier |
publishDate |
2012-07-02 |
url |
http://hdl.handle.net/10261/79523 http://dx.doi.org/10.13039/100007652 http://dx.doi.org/10.13039/501100007273 http://dx.doi.org/10.13039/501100005401 http://dx.doi.org/10.13039/100012818 |
work_keys_str_mv |
AT garciamorunoemilia doesoenococcusoeniproducehistamine AT munozrosario doesoenococcusoeniproducehistamine |
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1777670420260978688 |