Changes in histamine content in beer production process

• Autorzy: Czerniejewska-Surma B. , Alchimowicz M.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

alcoholic fermentation; beer production; biogenic amine; brewing; fermentation process; histamine; malting; microbiological contamination; Pilsner beer; production process; raw material

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2010
• Tom: 13
• Numer: 1
• Opis fizyczny: http://www.ejpau.media.pl/volume13/issue1/art-12.html

Twórcy

autor

Czerniejewska-Surma B.

• Food Quality Department, West Pomeranian University of Technology, Papieza Pawla VI St. 3, 71-459 Szczecin, Poland

autor

Alchimowicz M.

Bibliografia

• 1. Cerutti G., Finoli C., Vecchio A., 1989. Non-volatile amine biogenesis from wort to beer. Brauwissenschaft. 42(6), 246–248.
• 2. Cortacero-Ramírez S., Arráez-Román D., Seruga-Carretero A., Fernández-Gutiérrez A., 2007. Determination of biogenic amines in beers and brewing – process samples by capillary electrophoresis coupled to laser – induced fluorescence detection. Food Chem. 100, 383–389.
• 3. Czerniejewska-Surma B., Szulc M., 1999. Zawartość histaminy w piwie z uwzględnieniem warunków przechowywania [The histamine content in beer considering storage conditions]. Przem. Ferm. Owoc.-Warzywny 4, 16–18 [in Polish].
• 4. Figueredo E., Quirce S., del Amo A., Cuesta J., Arietta I., Lahoz C., Sastre J., 1999. Beer – induced anaphylaxis: identification of allergens. Allergy 54, 630–634.
• 5. Garai G., Dueñas M.T., Irastorza A., Moreno-Arribas M.V., 2007. Biogenic amine production by lactic acid bacteria isolated from cider. Lett. App. Microbiol. 45, 473–478.
• 6. Gloria M.B.A., Izquierdo-Pulido M., 1999. Levels and significance of biogenic amines in Brazilian beers. J. Food Comp. Anal. 12, 129–136.
• 7. Gorinstein S., Zemser M., Vargas-Albores F., Ochoa J.L., Paredes-Lopez O., Scheler Ch., Salnikow J., Martin-Belloso O., Trakhtenberg S., 1999. Proteins and amino acids in beers, their contents and relationships with other analytical data. Food Chem. 67, 71–78.
• 8. Halász A., Baráth Á., Holzapfel W.H., 1999. The biogenic amine content of beer; the effect of barley, malting and brewing on amine concentration. Z. Lebensm. Unters. Forsch. 208, 418–423.
• 9. Izquierdo-Pulido M., Albalá-Hurtado S., Marine-Font A., Vidal-Carou M.C., 1996. Biogenic amines in Spanish beers: differences among breweries. Z. Lebensm.Unters. Forsch. 203, 6, 507–511.
• 10. Izquierdo-Pulido M., Font-Fábregas J., Vidal-Carou C., 1995. Influence of Saccharomyces cerevisiae var. uvarum on histamine and tyramine formation during beer fermentation. Food Chem. 54, 51–54.
• 11. Izquierdo-Pulido M., Marine–Font A., Vidal-Carou M.C., 1994. Biogenic amines formation during malting and brewing. J. Food Sci. 59, 5, 1104–1107.
• 12. Izquierdo-Pulido M.L., Vidal-Carou M.C., Marine-Font A., 1993. Determination of biogenic amines in beers and their raw materials by ion-pair liquid chromatography with postcolumn derivatization. J. Assoc. Off. Anal. Chem. 76, 1027–1032.
• 13. Izquierdo-Pulido M.L., Vidal-Carou M.C., Marine-Font A., 1991. Histamine and tyramine in beers. Changes during brewing of a Spanish beer. Food Chem. 42, 231–237.
• 14. Kalač P., Krausová P., 2005. A review of dietary polyamines: Formation, implications for growth and health and occurrence in foods. Food Chem.90, 219–230.
• 15. Kalač P., Hlavatá V., Křizek M., 1997. Concentrations of five biogenic amines in Czech beers and factors affecting their formation. Food Chem. 58, 3, 209–214.
• 16. Kalač P., Savel J., Křizek M., Pelikánová T., Prokopová M., 2002. Biogenic amine formation in bottled beer. Food Chem. 79, 431–434.
• 17. Leuschner R.G., Heidel M., Hammes W.P., 1998. Histamine and tyramine degradation by food fermenting microorganisms. Int. J. Food Microbiol. 39, 1–10.
• 18. Loret S., Deloyer P., Dandrifosse G., 2005. Levels of biogenic amines as a measure of the quality of the beer fermentation process: Data from Belgian samples. Food Chem. 89, 519–525.
• 19. Mahendradatta M., Schwedt G., 1998. Sample preparation for photometric determination of histamine in foodstuffs compared with capillary electrophoresis. Z. Lebensm.Unters.Forsch. 206, 246–250.
• 20. Oznaczanie zawartości histaminy [Determination of histamine content]. Polska Norma [Polish Norm PN-87 A-86784] [in Polish]
• 21. Romero R., Bagur M.G., Sánchez–Viñas M., Gázquez D., 2003. The influence of the brewing process on the formation of biogenic amines in beers. Anal. Bioanal. Chem. 376, 162–167.
• 22. Shalaby A.R., 1996. Significance of biogenic amines to food safety and human health. Food Res. Int. 29(7), 675–690.
• 23. Silla Santos M.H., 1996. Biogenic amines: their importance in foods. Int. J. Food Microbiol. 29, 213–231.
• 24. Słomkowska A., Ambroziak W., 2002. Biogenic amine profile of the most popular Polish beers. Eur. Food Res. Technol. 215, 380–383.
• 25. Stratton J.E., Hutkins R.W., Taylor S.L., 1991. Biogenic amines changes in cheese and other fermented foods: A review. J. Food Prot. 54, 460–470.
• 26. Yongmei L., Xin L., Xiaohong C., Mei J., Chao L., Mingsheng D., 2007. A survey of biogenic amines in Chinese rice wines. Food Chem. 100, 1424–1428.