Isolation and characterization of tyramine-producing Enterococcus faecium strains from red wine
作者： Vittorio Capozzi , Victor Ladero , Luciano Beneduce , María Fernández , Miguel A. Alvarez
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摘要: Enterococcus faecium strains were isolated from red wines undergoing malolactic fermentation and identified by comparison of their 16S rDNA gene sequences with those included in the GenEMBL Databases. The tyrosine decarboxylase was all analysed PCR using gene-specific primers ability to produce tyramine a synthetic media RP-HPLC. Survival an E. strain also evaluated microvinification assays two different musts ethanol concentrations (10% 12% (v/v)). Tyramine production monitored during vinification trials. Our results suggest that wine are able tolerate conditions following pre-acidic stress.
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