Correlation Engine 2.0
Clear Search sequence regions

Sizes of these terms reflect their relevance to your search.

The presence of histamine in wine and other fermented foods may pose a toxicological risk for consumers. Production of histamine by Oenococcus oeni, which is the main agent of malolactic fermentation in wine and thus very important for the wine industry, has been extensively analyzed with contradictory results. If histamine production by O. oeni strains is a widespread trait, enological practices will be affected and the use of non-producing commercial O. oeni starters should be strongly recommended to avoid histamine production during winemaking. However, a review of published data showed that most evidence strongly supports the view that O. oeni is not responsible for histamine production in wine. We therefore propose the adoption of common analytical methods and the introduction of publicly-available validated histamine-producing O. oeni reference strains as a common positive control in assays to resolve this important issue. Copyright © 2012 Elsevier B.V. All rights reserved.


Emilia Garcia-Moruno, Rosario Muñoz. Does Oenococcus oeni produce histamine? International journal of food microbiology. 2012 Jul 2;157(2):121-9

Expand section icon Mesh Tags

Expand section icon Substances

PMID: 22652194

View Full Text