HISTAMINE-PRODUCING LACTIC-ACID BACTERIA IN WINES - EARLY DETECTION, FREQUENCY, AND DISTRIBUTION

A direct PCR detection test which allows an early detection of histami ne-producing bacteria showed that the presence of histidine decarboxyl ating bacteria (HDC+) is not rare, as almost half of the 118 tested wi nes possessed bacteria carrying the histidine decarboxylase gene. A re lationship between the amplification of a 500 bp fragment, the enzymat ic activity and the amine production was observed. Wines for which the PCR detection was negative never contained histamine. While those car rying HDC+ bacteria, always contained histamine in varying amounts. Al l the HDC+ strains belonged to the Leuconostoc oenos (oenococcus oeni) species. Moreover, study of HDC activity and colony-forming ability a s a function of storage duration showed that even when cultivable popu lation was no more detectable, the histidine decarboxylase activity re mained. Histamine and other biogenic amines could be produced during w ine aging.