Biogenic amines content in Spanish and French natural ciders: Application of qPCR for quantitative detection of biogenic amine-producers

• Published in: Food microbiology 2011-05, Vol.28 (3), p.554-561
• Main Authors: Ladero, Victor, Coton, Monika, Fernández, María, Buron, Nicolas, Martín, M. Cruz, Guichard, Hugues, Coton, Emmanuel, Alvarez, Miguel A.
• Format: Article
• Language: English
• Subjects: bacteria; Beverages - analysis; Biogenic amines; Biogenic Amines - analysis; Biogenic Amines - biosynthesis; Biological and medical sciences; Cheese - microbiology; cheeses; Chromatography, High Pressure Liquid; Cider; ciders; Consumer Product Safety; Fermentation; Food Analysis - methods; food consumption; Food industries; Food Microbiology; France; Fundamental and applied biological sciences. Psychology; General aspects; HPLC; Humans; Lactic acid bacteria; Lactobacillus; Lactobacillus - metabolism; Malus; Methods of analysis, processing and quality control, regulation, standards; molecular weight; Polymerase Chain Reaction; qPCR; Spain; Vitaceae; Wine - microbiology; wines
• ISSN: 0740-0020; 1095-9998
• DOI: 10.1016/j.fm.2010.11.005

Biogenic amines (BA) are low molecular weight nitrogenous bases commonly found in fermented foods and beverages and their consumption can induce undesirable reactions. In this work, the BA content in natural cider from Spain and France was determined. Samples from commercially available cider or obtained during the elaboration process were analyzed. A different profile and BA concentration was observed depending on cider origin. qPCR tools developed for the quantitative detection of BA producers from cheese and wine were tested in the cider samples. A good connection between the BA content and the presence of BA-producing microorganisms was observed. Based on these tools, BA-producing bacteria were isolated from the analyzed cider samples, including new potential histamine- and putrescine-producing Lactobacillus paracollinoides strains. ► The biogenic amines (BA) content in ciders from different origins was determined by HPLC. ► qPCR tools developed for the quantitative detection of BA producers from cheese and wine were validated in cider. ► A good connection between the BA content (HPLC) and the presence of BA-producing microorganisms (qPCR) was observed. ► BA-producing bacteria were isolated from the analyzed cider samples, including new histamine- and putrescine-producing Lactobacillus paracollinoides strains.