Which lactic acid bacteria are responsible for histamine production in wine? J.M. Landete, S. Ferrer and I. Pardo ENOLAB – Laboratori de Microbiologia Enolo`gica, Departament de Microbiologia i Ecologia, Facultat de Biologia, Universitat de Vale`ncia,Vale`ncia,Spain ABSTRACT J.M. LANDETE, S. FERRER AND I. PARDO. 2005. Aims: To quantify the ability of 136 lactic acid bacteria (LAB), isolated from wine, to produce histamine and to identify the bacteria responsible for histamine production in wine. Methods and Results: A qualitative method based on pH changes in a plate assay was used to detect wine strains capable of producing high levels of histamine. Two quantitative, highly sensitive methods were used, an enzymatic method and HPLC, to quantify the histamine produced by LAB. Finally, an improved PCR test was carried out to detect the presence of histidine decarboxylase gene in these bacteria. The species exhibiting the highest frequency of histamine production is Oenococcus oeni. However, the concentration of histamine produced by this species is lower than that produced by strains belonging to species of Lactobacillus and Pediococcus.A correlation of 100% between presence of histidine decarboxylase gene and histamine production was observed. Wines containing histamine were analysed to isolate and characterize the LAB responsible for spoilage. Conclusions: Oenococcus was able to synthesize low concentrations of histamine in wines, while Pediococcus parvulus and Lactobacillus hilgardii have been detected as spoilage, high histamine-producing bacteria in wines. Significance and Impact of the Study: Information regarding histamine-producing LAB isolated from wines can contribute to prevent histamine formation during winemaking and storage. Keywords: histamine, HPLC, lactic acid bacteria, PCR, wine. INTRODUCTION The biogenic amines are low molecular weight, organic bases frequently found in wines and other fermented foods. Biogenic amines are undesirable in all foods and beverages because if consumed at an excessively high concentration, they may induce headaches, respiratory distress, heart palpitation, hyper-hypotension, and several allergenic dis- orders in man (Silla-Santos 1996). Histamine is the most important amine in food-borne intoxications, due to its strong biological activity (Cabanis 1985). The study of histamine in wine is of particular interest as the presence of alcohol and other amines reportedly promotes its effects by inhibiting human detoxification systems (Chu and Bjeldanes 1981; Sessa et al. 1984). A high concentration of histamine in wine is caused by the presence of histidine decarboxylase in some lactic acid bacteria (LAB) (Le Jeune et al. 1995; Lonvaud-Funel 2001). There is great interest in identifying and characterizing the bacteria that are able to produce histamine in wine, in order to prevent its synthesis. In wines, high levels of histamine have been related to spoilage by Pediococcus (Delfini 1989). Pediococcus can be present in wine but usually in a low proportion. In recent years, it has been reported that some Oenococcus oeni strains are responsible for histamine accumulation in wine (Castino 1975; Le Jeune et al. 1995; Guerrini et al. 2002). The bacterial population in wine is a complex mixture of Correspondence to: Isabel Pardo, ENOLAB – Laboratori de Microbiologia Enolo `gica, Departament de Microbiologia i Ecologia, Facultat de Biologia, Universitat de Vale `ncia, C/Dr. Moliner 50, 46100 Burjassot, Vale `ncia, Spain (e-mail: isabel.pardo@uv.es).