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dc.contributor.author
Ledesma, Silvana Cecilia
dc.contributor.author
Rubio, María Cristina
dc.contributor.author
Aredes Fernández, Pedro Adrián
dc.date.available
2024-01-10T13:36:13Z
dc.date.issued
2022-11
dc.identifier.citation
Ledesma, Silvana Cecilia; Rubio, María Cristina; Aredes Fernández, Pedro Adrián; Identification of histidine and tyrosine decarboxylating bacteria from Tucumán red wine; Routledge; Journal of Wine Research; 33; 4; 11-2022; 235-245
dc.identifier.issn
0957-1264
dc.identifier.uri
http://hdl.handle.net/11336/223186
dc.description.abstract
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 103 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 107 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 103 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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Routledge
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
BIOGENIC AMINES
dc.subject
LACTICASEIBACILLUS PARACASEI
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WINE
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Biotecnología Agrícola y Biotecnología Alimentaria
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Biotecnología Agropecuaria
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CIENCIAS AGRÍCOLAS
dc.title
Identification of histidine and tyrosine decarboxylating bacteria from Tucumán red wine
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2024-01-10T12:10:27Z
dc.identifier.eissn
1469-9672
dc.journal.volume
33
dc.journal.number
4
dc.journal.pagination
235-245
dc.journal.pais
Estados Unidos
dc.description.fil
Fil: Ledesma, Silvana Cecilia. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina
dc.description.fil
Fil: Rubio, María Cristina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
dc.description.fil
Fil: Aredes Fernández, Pedro Adrián. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina
dc.journal.title
Journal of Wine Research
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/full/10.1080/09571264.2022.2143338
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1080/09571264.2022.2143338
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