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Thesis analyzes factors responsible for the case of Basque natural cider turning bitter
Date:7/12/2010

cts if ingested by persons with high sensitivity to them. Mr Garai studied for the first time the content of these amines in Basque natural cider. The quantities are not especially worrying. The most abundant biogenic amines that the researcher found were putrescine, tyramine and histamine, but in lower concentrations to what have been reported in drinks such as wine or beer. He also observed that there are a number of strains of biogenic amine-producing lactic bacteria, but that the most important was Lactobacillus diolivorans. This species is responsible in part for the production of histamine and tyramine. A strain of the previously mentioned Lactobacillus collinoides also produce biogenic amines; concretely, histamine.

Beneficial for the production of food

Lactic bacteria have certain beneficial properties and Mr Garai's thesis also deals with this aspect. Some of these produce exopolysaccharides, harmful for the production of drinks as they cause the product to turn oily. Nevertheless, this is not the case in food production. For example, certain lactic bacteria in natural cider are producers of the (1,3)(1,2)--D-glucan polysaccharide, which has been shown to be beneficial for both humans and animals, and valuable for the production of functional foods. Mr Garai has identified and analysed three strains amongst the lactic bacteria that produce this type of glucan in natural cider: P. parvulus CUPV1 and CUPV22 and L. suebicus CUPV221. Amongst other things, the researcher concluded that the last two show greater tolerance for gastric stress, and only L. suebicus CUPV221 can withstand the most extreme conditions of stress (pH 1,8).


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Contact: Amaia Portugal
a.portugal@elhuyar.com
34-943-363-040
Elhuyar Fundazioa
Source:Eurekalert

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