Levels of biogenic amines as a measure of the quality of the beer fermentation process: Data from Belgian samples

Loret, Suzanne; Deloyer, Patricia; Dandrifosse, Guy

doi:10.1016/j.foodchem.2004.03.010

Cited by 86 publications

(59 citation statements)

References 36 publications

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“…Biogenic amines (BAs) and polyamines present another serious consequence of microbial contamination of beer (238)(239)(240)(241)(242)(243); for a review of BAs in beer, see reference 244). These compounds are found in a wide range of foods and beverages, including fish, meat, cheese, and wine, and are formed by microbial decarboxylation of amino acids (245,246).…”

Section: Biogenic Aminesmentioning

confidence: 99%

“…Therefore, limitation of microbial activity during malting, wort production, and fermentation is the best strategy for minimizing BA formation (239). In mixed-culture and "spontaneous" fermentations (see Deviant Fermentations), however, many of these organisms are crucial components of the fermentation, and these beers often contain higher levels of BAs than other beers (238,251).…”

Section: Biogenic Aminesmentioning

confidence: 99%

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The Microbiology of Malting and Brewing

Bokulich

Bamforth

2013

Microbiol Mol Biol Rev

255

206

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SUMMARY Brewing beer involves microbial activity at every stage, from raw material production and malting to stability in the package. Most of these activities are desirable, as beer is the result of a traditional food fermentation, but others represent threats to the quality of the final product and must be controlled actively through careful management, the daily task of maltsters and brewers globally. This review collates current knowledge relevant to the biology of brewing yeast, fermentation management, and the microbial ecology of beer and brewing.

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Section: Biogenic Aminesmentioning

confidence: 99%

Section: Biogenic Aminesmentioning

confidence: 99%

The Microbiology of Malting and Brewing

Bokulich

Bamforth

2013

Microbiol Mol Biol Rev

255

206

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“…The relevant measurements were carried out in triplicate, and the precision, expressed as RSD%, ranged between 4 and 6%. and/or secondary fermentation in bottle) [8], while the , Guiness' beer shows a significantly high ratio between putrescine and agmatine (i. e. 4.4). This high putrescine/ agmatine ratio is indicative of spontaneous fermentation processes [8] and it is generally accompanied by high levels of other amines of bacterial origin such as putrescine and cadaverine.…”

Section: Analytical Applicationsmentioning

confidence: 99%

“…and/or secondary fermentation in bottle) [8], while the , Guiness' beer shows a significantly high ratio between putrescine and agmatine (i. e. 4.4). This high putrescine/ agmatine ratio is indicative of spontaneous fermentation processes [8] and it is generally accompanied by high levels of other amines of bacterial origin such as putrescine and cadaverine. The biogenic amines in tuna were also determined by suppressed conductivity detection mode after SPE treatment.…”

Section: Analytical Applicationsmentioning

confidence: 99%

Determination of aliphatic amines by cation‐exchange chromatography with suppressed conductivity detection after solid phase extraction*

Casella¹,

Palladino

Contursi

2008

J of Separation Science

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A sensitive method for the determination of underivatized aliphatic amines based on cation exchange chromatography coupled with suppressed conductivity detection scheme and solid phase extraction (SPE) procedure has been developed. A surface modified styrene divinylbenzene polymeric sorbent, based on a reversed-phase (RP) and strong cation exchange (SCX) mixed mode was used as an active material for the SPE of amines. The conductometric capabilities of several aliphatic monoand polyamines, expressed in terms of molar sensitivity (nS/lM), were determined. The LODs, obtained without the SPE treatment, ranged between 20 and 65 nM for putrescine and 2-butylamine, respectively. The resulting calibration plots for the aliphatic amines were generally linear over about three orders of magnitude, with correlation coefficients A0.98. The LODs of amines decreased generally by one factor when SPE procedure, using BaCl 2 /H 2 SO 4 eluents, has been adopted. The proposed SPE procedure, seems to offer good results in terms of preconcentration, recoveries and cleanup of samples. The proposed methodology was successfully tested for the quantitative determination of some biogenic amines in beer and tuna.

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“…Estes compostos, que geralmente possuem atividade biológica, são encontradas em bebidas fermentadas como cervejas (LORET et al, 2005) e vinhos (CHANG et al, 2009;DEL PRETE et al, 2009;PROESTOS et al, 2008); vegetais frescos e fermentados (MORET et al, 2005;MARTÍNEZ-VILLALUENGA et al, 2008); peixes e derivados de pescado (CINQUINA et al, 2004;KIM et al, 2009); produtos cárneos (GENÇCELEP et al, 2008;LATORRE-MORATALLA et al, 2008) e queijos (INNOCENTE et al, 2007;PINTADO et al, 2008). A quantidade presente nos alimentos depende da variedade, maturidade e condições ambientais em que são produzidos.…”

Section: Introductionunclassified

Aminas biogênicas em macroalgas marinhas do Estado do Ceará, Brasil

et al. 2011

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Resumo -Muitas aminas são comumente encontradas em alimentos de origem vegetal e animal, porém apenas um pequeno número é de interesse por produzirem reações adversas se ingeridas e absorvidas no organismo humano. Dentre elas, a histamina e a tiramina podem desencadear sintomas de intoxicação. As algas marinhas são amplamente consumidas pelos povos orientais, e, no Ocidente, seu consumo encontra-se em expansão. O Brasil não tem esta tradição, mas a diversidade de espécies encontradas no litoral brasileiro as torna potencialmente úteis como alimento humano. Para promovê-las com essa finalidade, são necessários estudos químicos e bioquímicos. No presente trabalho, treze espécies de macroalgas marinhas coletadas na praia do Pacheco, no município de Caucaia -CE, foram preliminarmente analisadas quanto à presença de histamina e tiramina por cromatografia líquida de alta eficiência. A identificação destas aminas biogênicas foi feita com base nos tempos de retenção dos padrões comerciais de dicloridrato de histamina e cloridrato de tiramina, comparados com aqueles correspondentes aos mesmos compostos nos extratos algais. Nenhuma das treze espécies estudadas neste trabalho apresentou histamina e/ou tiramina em quantidades capazes de provocar sintomas de intoxicação através do seu consumo.Palavras-chave -Alga marinha. Histamina. Tiramina. Intoxicação alimentar.Abstract -Many amines are commonly found in food of both animal and vegetable origin, however only a small number is of interest since they produce diverse reactions when ingested and absorbed by humans. Among them, histamine and tyramine can cause intoxication symptoms. Marine algae are consumed widely by the eastern civilizations, and in the West, their consumption is expanding. Brazil does not have this tradition, but the diversity of species found throughout the Brazilian coast line make marine algae potentially useful for human ingestion. For such, it is necessary to perform chemical and biochemical studies. In this study, thirteen species of marine macroalgae were collected from Pacheco beach, on the Atlantic coast of Ceará State, Brazil. Preliminarily, they were analysed for histamine and tyramine using high performance liquid chromatography. These amines were identified by comparing the retention time of standard solutions of histamine dihydrochloride and tyramine hydrochloride with those of the alga extracts. Histamine and/or tyramine have not been found in quantities high enough to cause pharmacological actions in any of the thirteen species of marine macroalgae studied.

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Levels of biogenic amines as a measure of the quality of the beer fermentation process: Data from Belgian samples

Cited by 86 publications

References 36 publications

The Microbiology of Malting and Brewing

The Microbiology of Malting and Brewing

Determination of aliphatic amines by cation‐exchange chromatography with suppressed conductivity detection after solid phase extraction*

Aminas biogênicas em macroalgas marinhas do Estado do Ceará, Brasil

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