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 |