The biogenic amine content of beer; the effect of barley, malting and brewing on amine concentration

1999 ◽  
Vol 208 (5-6) ◽  
pp. 418-423 ◽  
Author(s):  
A. Halász ◽  
Ágnes Baráth ◽  
Wilhelm H. Holzapfel
Keyword(s):  
Biogenic Amine ◽  
Amine Concentration ◽  
Amine Content

Detection of Biogenic Amine Producer Bacteria in a Typical Italian Goat Cheese

2008 ◽  
Vol 71 (1) ◽  
pp. 205-209 ◽  
Author(s):  
SILVIA BONETTA ◽  
SARA BONETTA ◽  
ELISABETTA CARRARO ◽  
JEAN DANIEL COÏSSON ◽  
FABIANO TRAVAGLIA ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Enterococcus Faecalis ◽  
Biogenic Amine ◽  
Pediococcus Acidilactici ◽  
Bacterial Strains ◽  
Goat Cheese ◽  
Low Concentrations ◽  
Amine Content ◽  
High Concentrations ◽  
Almost All

The aim of this study was to research decarboxylating bacterial strains and biogenic amine content in a typical Italian goat cheese (Robiola di Roccaverano). The study was performed on fresh and ripened samples of goat cheese manufactured from industrial and artisanal producers. Sixty-seven bacterial strains isolated showed decarboxylating activity, and Enterococcus faecalis was the most widespread decarboxylating species in all artisanal and industrial products. Pediococcus acidilactici and Enterococcus malodoratus were also identified as biogenic amine producers in Robiola di Roccaverano cheese. All the E. faecalis strains isolated in this study were able to decarboxylate tyrosine. Tyramine was the most abundant biogenic amine in cheese samples, while histamine was the most widespread. High amounts of these two biogenic amines were found in ripened samples (up to 2,067 mg/kg for tyramine and 1,786 mg/kg for histamine), whereas 2-phenylethylamine and tryptamine were present in almost all ripened cheeses at low concentrations. The detection of strains producing biogenic amines and the high concentrations of tyramine and histamine found in ripened Robiola di Roccaverano could represent a potential risk to the consumer.

Effect of autochthonous starter cultures on the biogenic amine content of ewe's milk cheese throughout ripening

2014 ◽  
Vol 44 ◽  
pp. 271-277 ◽  
Author(s):  
E. Renes ◽  
I. Diezhandino ◽  
D. Fernández ◽  
R.E. Ferrazza ◽  
M.E. Tornadijo ◽  
...  
Keyword(s):  
Biogenic Amine ◽  
Starter Cultures ◽  
Amine Content ◽  
Ewe's Milk

scholarly journals Technological Factors Affecting Biogenic Amine Content in Foods: A Review

2016 ◽  
Vol 7 ◽  
Author(s):  
Fausto Gardini ◽  
Yesim Özogul ◽  
Giovanna Suzzi ◽  
Giulia Tabanelli ◽  
Fatih Özogul
Keyword(s):  
Biogenic Amine ◽  
Factors Affecting ◽  
Technological Factors ◽  
Amine Content

scholarly journals Determination of Synephrine in Bitter Orange Raw Materials, Extracts, and Dietary Supplements by Liquid Chromatography with Ultraviolet Detection: Single-Laboratory Validation

2007 ◽  
Vol 90 (1) ◽  
pp. 68-81 ◽  
Author(s):  
Mark C Roman ◽  
Joseph M Betz ◽  
Jana Hildreth
Keyword(s):  
Dietary Supplements ◽  
Biogenic Amine ◽  
Limit Of Detection ◽  
Raw Materials ◽  
Raw Material ◽  
Limit Of Quantification ◽  
Bitter Orange ◽  
Amine Content ◽  
Minor Compounds ◽  
Single Laboratory

Abstract A method has been developed to quantify synephrine in bitter orange raw material, extracts, and dietary supplements. Single-laboratory validation has been performed on the method to determine the repeatability, accuracy, selectivity, limit of detection/limit of quantification (LOQ), ruggedness, and linearity for p-synephrine and 5 other biogenic amines: octopamine, phenylephrine (m-synephrine), tyramine, N-methyltyramine, and hordenine, which may be present in bitter orange. p-Synephrine was found to be the primary biogenic amine present in all materials tested, accounting for >80 of the total biogenic amine content in all samples except a finished product. Repeatability precision for synephrine was between 1.48 and 3.55 RSD. Synephrine recovery was between 97.5 and 104. The minor alkaloids were typically near the LOQ of the method (300900 g/g) in the test materials, and between-day precision for the minor compounds was poor because interferences could sometimes be mistakenly identified as one of the minor analytes. Recoveries of the minor components ranged from 99.1 to 103 at approximately 6000 g/g spike level, to 90.7 to 120 at 300 g/g spike level.

scholarly journals Effects of Soaking and Fermentation Time on Biogenic Amines Content of Maesil (Prunus Mume) Extract

Foods ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 592
Author(s):  
Yoon ◽  
Koh ◽  
Choi ◽  
Moon
Keyword(s):  
Biogenic Amines ◽  
Biogenic Amine ◽  
High Performance ◽  
Amino Acid Content ◽  
Total Amino Acid ◽  
Prunus Mume ◽  
Brown Sugar ◽  
Fermentation Time ◽  
Amine Content ◽  
Total Amino Acid Content

Maesil extract, a fruit-juice concentrate derived from Prunus mume prepared by fermenting with sugar, is widely used with increasing popularity in Korea. Biogenic amines in maesil extract were extracted with 0.4 M perchloric acid, derivatized with dansyl chloride, and detected using high-performance liquid chromatography. Among 18 home-made maesil extracts collected from different regions, total biogenic amine content varied from 2.53 to 241.73 mg/L. To elucidate the effects of soaking and fermentation time on biogenic amine content in maesil extract, maesil was soaked in brown sugar for 90 days and the liquid obtained was further fermented for 180 days at 15 and 25 °C, respectively. The main biogenic amines extracted were putrescine and spermidine and the total biogenic amine content was higher at 25 °C than at 15 °C. Soaking at 15 and 25 °C increased the total biogenic amines content from 14.14 to 34.98 mg/L and 37.33 to 69.05 mg/L, respectively, whereas a 180 day fermentation decreased the content from 31.66 to 13.59 mg/L and 116.82 to 57.05 mg/L, respectively. Biogenic amine content was correlated with total amino acid content (particularly, arginine content). Based on these results, we have considered that biogenic amine synthesis can be reduced during maesil extract production by controlling temperature and fermentation time.

scholarly journals Reduction of biogenic amine concentration in fermented sausage by selected starter cultures

2015 ◽  
pp. 1-7 ◽  
Author(s):  
Chong Xie ◽  
Hu-Hu Wang ◽  
Xiao-Kai Nie ◽  
Lin Chen ◽  
Shao-Lin Deng ◽  
...  
Keyword(s):  
Biogenic Amine ◽  
Starter Cultures ◽  
Fermented Sausage ◽  
Amine Concentration

scholarly journals Impact of Gram-negative bacteria in interaction with a complex microbial consortium on biogenic amine content and sensory characteristics of an uncooked pressed cheese

2012 ◽  
Vol 30 (1) ◽  
pp. 74-82 ◽  
Author(s):  
Céline Delbès-Paus ◽  
Sylvie Pochet ◽  
Sandra Helinck ◽  
Philippe Veisseire ◽  
Cécile Bord ◽  
...  
Keyword(s):  
Biogenic Amine ◽  
Microbial Consortium ◽  
Sensory Characteristics ◽  
Gram Negative Bacteria ◽  
Gram Negative ◽  
Amine Content

scholarly journals Effect of selected starter cultures on physical, chemical and microbiological characteristics and biogenic amine content in PGI Ciauscolo salami.

2016 ◽  
Vol 5 (1) ◽  
Author(s):  
David Ranucci ◽  
Anna Rita Loschi ◽  
Dino Miraglia ◽  
Roberta Stocchi ◽  
Raffaella Branciari ◽  
...  
Keyword(s):  
Biogenic Amine ◽  
Starter Culture ◽  
Starter Cultures ◽  
Geographical Indications ◽  
Physical Chemical ◽  
Basic Nitrogen ◽  
Microbiological Characteristics ◽  
Amine Content ◽  
Microbiological Analyses

The aim of the study was to evaluate the biogenic amine (BA) content of <em>Ciauscolo</em> salami made with and without the use of a selected started culture. Two batches of salami were made following the guidelines of the Protected Geographical Indications: with and without adding a commercial starter culture made of <em>Lactobacillus plantarum</em> and <em>Staphylococcus xylosus</em>. Six samples of salami per batch were collected at different ripening times (0, 15, 30, 45 and 60 days) for physical, chemical and microbiological analyses and for the determination of BA content. No differences were recorded for physical, chemical and microbiological analyses except for <em>Staphylococcus</em> spp. count at the time of casing (T0) and Total Volatile Basic Nitrogen from 30 days (T2) to the end of the ripening time (60 days, T4). After 60 days of ripening, the use of selected starter culture significantly affected the amount of putrescine (195.15 <em>vs</em> 164.43 mg/100 g in salami without and with starters, respectively), cadaverine (96.95 <em>vs</em> 104.40 mg/100 g in salami without and with starters, respectively), histamine (81.94 vs 69.89 mg/100 g in salami without and with starters, respectively) and spermine (36.88 <em>vs</em> 33.57 mg/100 g in salami without and with starters, respectively). Despite significantly higher values of TVBN, the use of selected starter culture determined no significant effects on the BA content of the products.

Sign in / Sign up

Export Citation Format

Share Document