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High Frequency of Histamine-Producing Bacteria in the Enological Environment and Instability of the Histidine Decarboxylase Production Phenotype

Lactic acid bacteria contribute to wine transformation during malolactic fermentation. They generally improve the sensorial properties of wine, but some strains produce histamine, a toxic substance that causes health issues. Histamine-producing strains belong to species of the genera Oenococcus, Lac...

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Autors principals: Lucas, Patrick M., Claisse, Olivier, Lonvaud-Funel, Aline
Format: Artigo
Idioma:Inglês
Publicat: American Society for Microbiology (ASM) 2008
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Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC2227711/
https://ncbi.nlm.nih.gov/pubmed/18065614
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.01496-07
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