Repozitorij Univerze v Novi Gorici

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Naslov:Occurence of biogenic amine - producing lactic acid bacteria in Refošk grape and wine
Avtorji:ID Topić Božič, Jelena, Univerza v Novi Gorici, Laboratorij za vede o okolju in življenju (Avtor)
ID Reščič, Jan, Univerza v Novi Gorici, Center za raziskave vina (Avtor)
ID Bergant Marušič, Martina, Univerza v Novi Gorici, Laboratorij za vede o okolju in življenju (Avtor)
ID Lisjak, Darja, Kmetijski Inštitut Slovenije (Avtor)
ID Mozetič Vodopivec, Branka, Univerza v Novi Gorici, Center za raziskave vina (Avtor)
ID Butinar, Lorena, Univerza v Novi Gorici, Center za raziskave vina (Avtor)
Datoteke: Gradivo nima datotek, ki so prostodostopne za javnost. Gradivo je morda fizično dosegljivo v knjižnici fakultete, zalogo lahko preverite v COBISS-u. Povezava se odpre v novem oknu
Jezik:Angleški jezik
Vrsta gradiva:Delo ni kategorizirano
Tipologija:1.12 - Objavljeni povzetek znanstvenega prispevka na konferenci
Organizacija:UNG - Univerza v Novi Gorici
Opis:Lactic acid bacteria (LAB) are naturally present in grapes, musts and wines. During malolactic fermentation, besides the beneficial conversion of L-malic to L-lactic acid, LAB can form also other compounds like biogenic amines (BAs). BAs are formed through decarboxylation of corresponding amino acids, through the action of enzymes. Consumption of food containing BAs can lead to food poisoning such as histamine poisoning. Histamine, the most studied BA, is known to cause headaches, oedema, vomiting. In the last years, BAs associated pathways have been described as strain dependent and not as species dependent. Because of the high variability of microorganisms to decarboxylase amino acids, the detection of bacteria that have the possibility to transform precursor amino acid into BAs is very important in order to estimate the risk of BAs accumulation in wines. Since in previous years during project AGROTUR I we detected the higher BA content in some wines, we decided to focus on the presence of BA-producing LAB in Refošk grapes and wines. Therefore, during AGROTUR II project LAB collection of autochthonous lactic acid bacteria was set-up by isolating LAB from Refošk grapes and wines, originated from the grape growing cross-border region Karst (Slovenia). Over 600 isolates were obtained using MRS medium with added cycloheximide and 2% tomato juice. In parallel, also selective enrichment was performed using MRS medium described above with additionally added 5% ethanol. BA-producing LAB were primarily detected in microtiter-plate format using the decarboxylase screening medium with added amino acids (histidine, lysine, ornithine or tyrosine), which enable us to identify histamine-, cadaverine-, ornithine and tyrosine-producing LAB. Selected representatives from each BA-producing LAB groups were further on confirmed with chromatographic analysis (HPLC) and molecular methods (multiplex PCR method). BA-producing LAB were in majority represented by thyramin-producers, thereafter followed cadaverine-producers, with putrescine and histamine producers being the least presented. This screening of the BA-producing LAB is also incorporated in our on-going accurate selection of LAB starters for potential production of Refošk wines.
Ključne besede:biogenic amines, lactic acid bacteria, refošk, grape, wine
Leto izida:2019
Št. strani:1
PID:20.500.12556/RUNG-5250 Novo okno
COBISS.SI-ID:5557243 Novo okno
NUK URN:URN:SI:UNG:REP:JGY49VXL
Datum objave v RUNG:22.01.2020
Število ogledov:3548
Število prenosov:0
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Vaša ocena:Ocenjevanje je dovoljeno samo prijavljenim uporabnikom.
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Gradivo je del monografije

Naslov:Power of Microbes in Industry and Environment
Uredniki:Anita Slavica, Renata Teparić, Andreja Leboš Pavunc, Domagoj Kifer
Kraj izida:Zagreb
Založnik:Croatian microbiological Society
Leto izida:2019
ISBN:978-953-7778-17-0
Prireditelj konference:Croatian Microbiological Society

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