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Biogenic amines are formed from precursor amino acids, mainly by the microbial decarboxylation. The presence of these compounds plays a vital role in oenology because high amounts of them can lead to health problems. Thus, the origin, detection, and quantity of biogenic amines in wine are extremely important for winemaking. This study, focusing on the articles of latest 5 years, not only reviews the analytical methods used for the determination of biogenic amines but also describes the source of biogenic amines from the perspective of microbiological and oenological factors and summarises the strategies for the degradation of amines. The information presented in this review is important to alert about the inadequate quality of wine products, and efforts from the entire productive chain and the government are required to attain consumer safety. [ABSTRACT FROM AUTHOR]

Abstract: Rv3487c (lipF), a member of the lipase family of Mycobacterium tuberculosis, is related to virulence of this pathogen. Real-time RT-PCR analysis indicated that Rv3487c was induced at low pH in M. tuberculosis cultured in vitro. The gene of Rv3487c was cloned and expressed as fusion protein in Escherichia coli. After removal of the N-terminal domain of the fusion partner by enterokinase treatment, the effect of pH, temperature, and detergents on the purified enzyme activity and stability was characterized. Rv3487c could efficiently hydrolyze short chain esters. The catalytic triad of Rv3487c consists of residues Ser90, Glu189, and His219 as demonstrated by amino acid sequence alignment, three-dimensional modeling, and site-directed mutagenesis. [Copyright &y& Elsevier]