Histidine decarboxylase activity of Leuconostoc oenos 9204

Author： Rollan G.C. Coton E. Lonvaud-Funel A.

ISSN： 0740-0020

Source： Food Microbiology, Vol.12, Iss.6, 1995-12, pp. : 455-461

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Some bacteria are able to produce histamine from histidine via an enzyme: histidine decarboxylase (HDC). This biogenic amine may be responsible for vasomotor and digestive disturbances. In food such as fish meat or fermented products such as sauerkraut, cheese, fermented sausages and wines, bacteria can produce histamine.Recently, Lonvaud-Funel and Joyeux isolated a strain of Leuconostoc oenos ( Leuc. oenos 9204), which is the species mainly responsible for malolactic fermentation in wines. We have studied the enzymatic activity on cell suspensions and cell-free extracts. At pH optimum 4.8, the HDC activity exhibited a Michaelis-Menten kinetic (Km=0.34 mmol l , V max =89.35 nmol/min/mg), while at pH 7.6 a sigmoidal kinetic was observed. Histamine competitively inhibited the enzymatic activity with a Ki value of 50 m M . The effects of different compounds encountered in wines were also investigated. A high ethanol concentration (12%) reduced the enzymatic activity of cell suspensions and did not affect the activity of the cell-free extract. L -lactic acid and citric acid inhibited both, whole cells and cell-free extract.