Skip to main content

Characterization of a Lactobacillus plantarum Strain Able to Produce Tyramine and Partial Cloning of a Putative Tyrosine Decarboxylase Gene

Current Microbiology volume 55, pages 205–210 (2007)Cite this article

Abstract

The aim of this article was to analyze the ability of wine Lactobacillus plantarum strains to form tyramine. Preliminary identification of L. plantarum strains was performed by amplification of the recA gene. Primers pREV and PlanF, ParaF and PentF were used respectively as reverse and forward primers in the polymerase chain reaction tests as previously reported. Furthermore, the gene encoding for the tyrosine decarboxylase (TDC) was partially cloned from one strain identified as L. plantarum. The strain was further analyzed by 16S rDNA sequence and confirmed as belonging to L. plantarum species. The tyrosine decarboxylase activity was investigated and tyramine was determined by the high-performance liquid chromatography method. Moreover, a negative effect of sugars such as glucose and fructose and L-malic acid on tyrosine decarboxylase activity was observed. The results suggest that, occasionally, L. plantarum is able to produce tyramine in wine and this ability is apparently confined only to L. plantarum strains harboring the tdc gene.

This is a preview of subscription content, access via your institution.

Access options

Buy single article

Instant access to the full article PDF.

43,34 €

Price includes VAT (Finland)
Tax calculation will be finalised during checkout.

Fig. 1
Fig. 2

References

  1. Alberto MR, Arena ME, Manca de Nadra MC (2002). A comparative survey of two analytical methods for identification and quantification of biogenic amines. Food Control 13:125–129

    Article  CAS  Google Scholar 

  2. Aymerich T, Martýn B, Garriga M, Vidal-Carou MC, Bover-Cid S, Hugas M (2006) Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages. J Appl Microbiol 100:40–49

    PubMed  Article  CAS  Google Scholar 

  3. Arena ME, Manca de Nadra MC (2001) Biogenic amine production by Lactobacillus. J Appl Microbiol 90:158–162

    PubMed  Article  CAS  Google Scholar 

  4. Bover-Cid S, Hugas M, Izquierdo-Pulido M, Vidal-Carou MC (2001) Amino acid decarboxylase activity of bacteria isolated from fermented pork sausages. Int J Food Microbiol 15:185–189

    Article  Google Scholar 

  5. Connil N, Le Breton Y, Dousset X, Auffray Y, Rince A, Prevost H (2002) Identification of the Enterococcus faecalis tyrosine decarboxylase operon involved in tyramine production. Appl Environ Microbiol 68:3537–3544

    PubMed  Article  CAS  Google Scholar 

  6. Coton M, Coton E, Lucas P, Lonvaud A (2004) Identification of the gene encoding a putative tyrosine decarboxylase of Carnobacterium divergens 508: development of molecular tools for the detection of tyramine-producing bacteria. Food Microbiol 21:125–130

    Article  CAS  Google Scholar 

  7. Fernandez M, Linares DM, Alvarez MA (2004) Sequencing of the tyrosine decarboxylase cluster of Lactococcus lactis IPLA 655 and the development of a PCR method for detecting tyrosine decarboxylating lactic acid bacteria. J Food Prot 67:2521–2529

    PubMed  CAS  Google Scholar 

  8. Guerrini S, Mangani S, Granchi L, Vincenzini M (2002) Biogenic amine production by Oenococcus oeni. Curr Microbiol 44:374–378

    PubMed  Article  CAS  Google Scholar 

  9. Joosten HMLJ, Northolt MD (1989) Detection, growth, and amine-producing capacity of lactobacilli in cheese. Appl Environ Bacteriol 55:2356–2359

    CAS  Google Scholar 

  10. Kleerebezem M, Boekhorst J, Kranenburg R, et al. (2003) Complete genome sequence of Lactobacillus plantarum WCFS1. PNAS USA 100:1990–1995

    PubMed  Article  CAS  Google Scholar 

  11. Landete JM, Ferrer S, Pardo I (2004) Improved enzymatic method for the rapid determination of histamine in wine. Food Additiv Contam 21:1149–1154

    Article  CAS  Google Scholar 

  12. Landete JM, Ferrer S, Pardo I (2005) Which lactic acid bacteria are responsible for histamine production in wine? J Appl Microbiol 99:580–586

    PubMed  Article  CAS  Google Scholar 

  13. Landete JM, Ferrer S, Polo L, Pardo I (2006) Biogenic amines in wines from three Spanish regions. J Agric Food Chem 23:1119–1124

    Google Scholar 

  14. Landete JM, Pardo I, Ferrer S (2007) Tyramine and phenylethylamine synthesis among lactic acid bacteria isolated from wine. Int J Food Microbiol 115:364–368

    PubMed  Article  CAS  Google Scholar 

  15. Lonvaud-Funel A (2001) Biogenic amines in wines: role of lactic acid bacteria. FEMS Microbiol Lett 199:9–13

    PubMed  Article  CAS  Google Scholar 

  16. Lonvaud-Funel A (1999) Lactic acid bacteria in the quality improvement and depreciation of wine. Antonie van Leeuwenhoek 76:317–331

    PubMed  Article  CAS  Google Scholar 

  17. Lucas P, Lonvaud-Funel A (2002) Purification and partial gene sequence of the tyrosine decarboxylase of Lactobacillus brevis IOEB 9809. FEMS Microbiol Lett 211:85–89

    PubMed  Article  CAS  Google Scholar 

  18. Lucas P, Landete J, Coton M, Coton E, Lonvaud-Funel A (2003) The tyrosine decarboxylase operon of Lactobacillus brevis IOEB 9809. Characterization and conservation in tyramine-producing bacteria. FEMS Microbiol Lett 229:65–71

    PubMed  Article  CAS  Google Scholar 

  19. Maicas S, Ferrer S, Pardo I (2002) NAD(P)H regeneration is the key for heterolactic fermentation of hexoses in Oenococcus oeni. Microbiology 148:325–332

    PubMed  CAS  Google Scholar 

  20. Mangani S, Guerrini S, Granchi L, Vincenzini M (2005) Putrescine accumulation in wine: role of Oenococcus oeni. Curr Microbiol 51:6–10

    PubMed  Article  CAS  Google Scholar 

  21. Masson F, Talon R, Montel MC (1996) Histamine and tyramine production by bacteria from meat products. Int J Food Microbiol 32:199–207

    PubMed  Article  CAS  Google Scholar 

  22. Moreno-Arribas V, Lonvaud-Funel A (1999) Tyrosine decarboxylase activity of Lactobacillus brevis IOEB 9809 isolated from wine. FEMS Microbiol Lett 180:55–60

    PubMed  Article  CAS  Google Scholar 

  23. Moreno-Arribas V, Torlois S, Joyeux A, Bertrand A, Lonvaud Funel A (2000) Isolation, properties and behaviours of tyramine-producing lactic acid bacteria from wine. J Appl Microbiol 88:584–593

    PubMed  Article  CAS  Google Scholar 

  24. Moreno-Arribas MV, Polo MC, Jorganes F, Muñoz R (2003) Screening of biogenic amine production by lactic acid bacteria isolated from grape must and wine. Int J Food Microbiol 84:117–123

    PubMed  CAS  Google Scholar 

  25. Spano G, Beneduce L, Tarantino D, Zapparoli G, Massa S (2002) Characterization of Lactobacillus plantarum from wine must by PCR species-specific and RAPD-PCR. Lett Appl Microbiol 35:370–374

    PubMed  Article  CAS  Google Scholar 

  26. Spano G, Chieppa G, Beneduce L, Massa S (2004). Expression analysis of putative arcA, arcB and arcC genes partially cloned from Lactobacillus plantarum isolated from wine. J Appl Microbiol 96:185–190

    PubMed  Article  CAS  Google Scholar 

  27. Spano G, Vernile A, Beneduce L, Tarantino D, De Palma L, Massa S (2006) Characterization of wine Lactobacillus plantarum by PCR-DGGE and RAPD-PCR analysis and identification of Lactobacillus plantarum strains able to degrade arginine. World J Microbiol Biotech 22:769–773

    Article  CAS  Google Scholar 

  28. Spano G, Lonvaud-Funel A, Claisse O, Massa S (2007) In vivo PCR-DGGE analysis of Lactobacillus plantarum and Oenococcus oeni populations in red wine. Curr Microbiol 54:9–13

    PubMed  Article  CAS  Google Scholar 

  29. Soufleros E, Barrios Marie-Lyse, Bertrand A (1998) Correlation between the content of biogenic amines and other wine compounds. Am J Enol Vitic 49:266–278

    CAS  Google Scholar 

  30. Ten Brink B, Damink C, Joosten HMLJ, Huis Int Veld JHJ (1990) Occurrence and formation of biologically active amines in foods. Int J Food Microbiol 11:73–84

    PubMed  Article  CAS  Google Scholar 

  31. Torriani S, Felis GE, Dellaglio F (2001) Differentiation of Lactobacillus plantarum, L. pentosus and L. paraplantarum by recA gene sequence analysis and multiplex PCR assay with recA gene-derived primers. Appl Environ Microbiol 67:3450–3454

    PubMed  Article  CAS  Google Scholar 

  32. Vernile A, Spano G, Beresford TP, Fox PF, Beneduce L, Massa S (2006) Microbial study of Pecorino Siciliano cheese throughout ripening. Milchwissenschaft 61:169–172

    CAS  Google Scholar 

Download references

Author information

Affiliations

  1. Facultad de Bioquímica, UNT Ayacucho, 471 4000, Tucumán, Argentina

    M. E. Arena & M. C. Manca de Nadra

  2. Department of Food Science, Foggia University, via Napoli 25, 71100, Foggia, Italy

    D. Fiocco

  3. Cerela Chacabuco, 145 4000, Tucumán, Argentina

    M. C. Manca de Nadra

  4. ENOLAB–Departament de Microbiologia, Universitat de València, Facultat de Biologia, Edifici Investigació 3.73. c/ Dr. Moliner, 50E-46100, Burjassot-València, Spain

    I. Pardo

  5. Department of Food Science, Foggia University, via Napoli 25, 71100, Foggia, Italy

    G. Spano

Authors
  1. M. E. Arena
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. D. Fiocco
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. M. C. Manca de Nadra
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. I. Pardo
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. G. Spano
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to G. Spano.

Rights and permissions

Reprints and Permissions

About this article

Cite this article

Arena, M.E., Fiocco, D., Manca de Nadra, M.C. et al. Characterization of a Lactobacillus plantarum Strain Able to Produce Tyramine and Partial Cloning of a Putative Tyrosine Decarboxylase Gene. Curr Microbiol 55, 205–210 (2007). https://doi.org/10.1007/s00284-006-0647-8

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00284-006-0647-8

Keywords

  • Wine
  • TDC
  • Lactobacillus plantarum
  • Tyramine