BACTERIA AND THEIR INFLUENCE ON BIOGENIC AMINES

Biogenic amines (BA) are organic compounds with low molecular weights which can be frequently found in fermented alimentary products such as wine, cheese, etc. The characteristics and biological effects of the BA are very diverse in between them, in that they can have either beneficial or harmful effects on human beings. Some amines, such as putrescine, seem to be indispensable for the cellular growth and proliferation of living organisms. Other BA, such as histamine and tyramine, on the other hand have harmful health effects, or in the case of putrescine, have effects on the organoleptic characteristics of the alimentary products. The synthesis of the BA requires the combination of three different factors: the existence of the precursors (amino acids), the presence of microorganisms with corresponding decarboxylase activity, and the presence of adequate environmental conditions. The existence of amino acids is linked not only qualitatively but also quantitatively with the primary matters and the vinification technologies: grape variety, harvest timing, addition of amino acid nutrients, maceration, addition of enzymes, microbiological lysis, etc. In the following study, we will focus our attention on the presence of microorganisms with decarboxylase activity, more specifically bacteria, and in particular the lactic acid bacteria (LAB).