Factors influencing biogenic amine production by a strain of Oenococcus oeni in a model system

Biogenic amines are undesirable compounds produced in foods mainly through bacterial decarboxylase activity. No legal limits are given by international institutions but the presence of these substances is a fundamental quality parameter for alcoholic beverages. This work evaluated the interactive effect of some variables on the biogenic amine production of the strain Oenococcus oeni T56. At higher pH values biogenic amines were produced in considerable amount whereas high ethanol concentrations and low concentration of pyridoxal-5-phosphate reduced their accumulation, such as.The roles of arabinose and SO2 are more complex and involve specific pathways rather than whole cellular activity