Genetic and Technological Characterisation of Vineyard- and Winery-Associated Lactic Acid Bacteria

Table 4

Technological characteristics and biogenic amines production of vineyard- and winery-associated LAB species. The total number of strains analysed per species and the number of strains that produced positive reactions are indicated.

LAB species	No of strains	Biogenic amines			pH			SO2 (mg/L)			Ethanol (%)			CuSO4 (mg/L)
		Putrescine	Tyramine	Histamine	3.0	3.5	4	5	15	30	10	12	14	5	20
Lactobacillus graminis	5	1	0	1	0	0	2	2	2	2	1	0	0	2	1
Lactobacillus hilgardii	3	1	3	0	0	0	3	3	3	3	3	3	2	3	3
Lactobacillus plantarum	14	0	0	0	0	0	11	11	11	8	8	6	0	11	4
Lactococcus lactis	3	1	0	0	0	0	3	3	3	3	1	0	0	3	3
Pediococcus parvulus	23	0	0	0	17	21	22	21	21	21	21	21	21	21	21
Pediococcus pentosaceus	5	5	0	0	0	0	5	5	5	2	4	0	0	5	0
Oenococcus oeni	12	0	0	0	3	9	11	10	10	6	12	10	10	10	9
Weissella sp.	2	0	0	0	0	0	1	2	1	0	0	0	0	1	1