THESE Maryse Bonnin Jusserand - Université de Bourgogne

Abstract
Résultats
Biogenic amines are molecules with allergenic properties, found in fermented products and
synthesized through the decarboxylation of amino acids present in the food matrix by lactic
acid bacteria. The concentration of biogenic amines is influenced by many environmental
factors. Among them, the quantity of precursors is directly involved in biogenic amines
accumulation. Moreover there is a correlation between biogenic amines production in wine,
and oenological practices which lead to an enrichment in nitrogen compounds. Up to date free
amino acids are the only precursors known for the formation of biogenic amines, and no
direct link has been shown between the use of peptides by lactic acid bacteria and biogenic
amines synthesis. Therefore the aim of this study was to check the ability of a Lactobacillus
plantarum strain isolated from a red wine, to hydrolyze peptides and to determine if the
peptides are degraded, in the extracellular medium or inside the cell.
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