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Histamine H2 receptors, which are intricately located on the basolateral membrane of parietal cells, play a crucial role in modulating gastric acid secretion. When released from enterochromaffin-like cells, histamine engages H2 receptors, initiating the cyclic AMP (cAMP) pathway. In this pathway, adenylyl cyclase converts ATP into cAMP, elevating intracellular cAMP levels. The activation of protein kinase A follows, stimulating the proton pump. This stimulation prompts the secretion of hydrogen...
Microbes in Beverage Production01:25

Microbes in Beverage Production

Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
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Antibody Structure

Overview
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Related Experiment Video

Updated: May 21, 2026

Fast and Specific Assessment of the Halogenating Peroxidase Activity in Leukocyte-enriched Blood Samples
05:17

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Published on: July 28, 2016

Does Oenococcus oeni produce histamine?

Emilia Garcia-Moruno1, Rosario Muñoz

  • 1CRA-Centro di Ricerca per l'Enologia, Asti, Italy.

International Journal of Food Microbiology
|June 2, 2012
PubMed
Summary

Histamine in wine poses a toxicological risk. While Oenococcus oeni (O. oeni) is linked to malolactic fermentation, research suggests it is not the primary histamine producer in wine.

Area of Science:

  • Food Science
  • Microbiology
  • Toxicology

Background:

  • Histamine in fermented foods, including wine, presents a potential toxicological risk to consumers.
  • Oenococcus oeni (O. oeni) is crucial for malolactic fermentation in winemaking, but its role in histamine production is debated.
  • Contradictory findings exist regarding O. oeni's capacity to produce histamine, impacting enological practices and starter culture recommendations.

Purpose of the Study:

  • To critically evaluate the evidence concerning Oenococcus oeni's role in wine histamine production.
  • To address the discrepancies in published data on O. oeni histamine synthesis.
  • To propose standardized methods for resolving the issue of histamine production in wine.

Main Methods:

  • Review of existing scientific literature on histamine production by Oenococcus oeni in wine.

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  • Analysis of contradictory results from various studies.
  • Proposal for the adoption of common analytical methods and validated reference strains.

    • Main Results:

    • The majority of reviewed evidence indicates that Oenococcus oeni is not responsible for significant histamine production in wine.
    • Existing data does not strongly support O. oeni as a widespread histamine producer in winemaking contexts.

    Conclusions:

    • Oenococcus oeni is likely not the main contributor to wine histamine content.
    • Standardized analytical methods and validated reference strains are crucial for accurate assessment.
    • Further research and consensus are needed to definitively resolve the role of O. oeni in wine histamine formation.