Influence of ethanol, malate and arginine on histamine production of Lactobacillus hilgardii isolated from an Italian red wine. (Articolo in rivista)

Type

• Prodotto della ricerca (Classe)
• Articolo in rivista (Classe)

Label

• Influence of ethanol, malate and arginine on histamine production of Lactobacillus hilgardii isolated from an Italian red wine. (Articolo in rivista) (literal)

Anno

• 2009-01-01T00:00:00+01:00 (literal)

Alternative label

• Mazzoli R.*, Lamberti C., Coisson JD., Purrotti M., Arlorio M., Giuffrida MG., Giunta C., Pessione E. (2009)
  Influence of ethanol, malate and arginine on histamine production of Lactobacillus hilgardii isolated from an Italian red wine.
  in Amino acids (Wien, Print)
  (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori

• Mazzoli R.*, Lamberti C., Coisson JD., Purrotti M., Arlorio M., Giuffrida MG., Giunta C., Pessione E. (literal)

Pagina inizio

• 81 (literal)

Pagina fine

• 89 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume

• 36(1) (literal)

Rivista

• Amino acids (Rivista)

Note

• ISI Web of Science (WOS) (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni

• (1) Dipartimento di Biologia Animale e dell’Uomo, Università degli Studi di Torino, via Accademia Albertina 13, 10123 Torino, Italy (2) Dipartimento di Scienze Chimiche, Alimentari, Farmaceutiche e Farmacologiche, Università del Piemonte Orientale, Novara, Italy (3) ISPA-CNR, Colleretto Giacosa, Italy (literal)

Titolo

• Influence of ethanol, malate and arginine on histamine production of Lactobacillus hilgardii isolated from an Italian red wine. (literal)

Abstract

• Wine, like other fermented foods, may contain biogenic amines produced by lactic acid bacteria via amino acids decarboxylation. The most relevant amines from the toxicological standpoint are histamine and tyramine. The complexity of fermented substrates makes it difficult to suggest a priori how variables can modulate amine production. Lactobacillus hilgardii ISE 5211 was isolated from an Italian red wine. Besides producing lactate from malate, this strain is also able to convert arginine to ornithine and histidine to histamine. In the present investigation we studied the influence of malate, arginine and ethanol on histamine accumulation by L. hilgardii ISE 5211. Ethanol concentrations above 13% inhibit both histamine accumulation and bacterial growth; concentrations below 9% affect neither growth nor histamine production. However, an ethanol concentration of 11% allows a low but continuous accumulation of histamine to occur. Arginine also delays histamine accumulation, while malate appears to have no effect on histidine–histamine conversion. (literal)

Prodotto di

• Istituto di scienze delle produzioni alimentari (ISPA) (Istituto)
• Metodi innovativi per l'analisi e la riduzione di micotossine, funghi tossigeni ed allergeni nei prodotti agroalimentari (AG.P05.008.002) (Modulo)

Autore CNR

• CRISTINA LAMBERTI (Persona)
• MARIA GABRIELLA GIUFFRIDA (Persona)

Incoming links:

Prodotto

• Istituto di scienze delle produzioni alimentari (ISPA) (Istituto)
• Metodi innovativi per l'analisi e la riduzione di micotossine, funghi tossigeni ed allergeni nei prodotti agroalimentari (AG.P05.008.002) (Modulo)

Autore CNR di

• MARIA GABRIELLA GIUFFRIDA (Persona)
• CRISTINA LAMBERTI (Persona)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#rivistaDi

• Amino acids (Rivista)