scholarly journals Examination of nitrogenous compounds in Hungarian bio-musts

2005 ◽  
Vol 11 (1) ◽  
Author(s):  
M. Kállay ◽  
D. Nyitrainé Sárdy
Keyword(s):  
Nitrogen Content ◽  
Organic Farming ◽  
Biogenic Amine ◽  
Nitrogen Compounds ◽  
Qualitative Composition ◽  
Nitrogenous Compounds ◽  
Present Essay ◽  
Amine Content ◽  
Assimilable Nitrogen ◽  
Qualitative Changes

There has not been any research done on the musts from organic grapes. As a result of the special technologies in organic farming we can expect bio-musts to have a different quantitative and qualitative composition of nitrogen compounds from that of traditional musts. In our present essay we deal with the tests of nitrogenous compounds (assimilable nitrogen content, aminoacid, biogenic amine content) in musts from Hungary's bio-wine cellars. Our results show that the change in procedures has resulted in neither quantitative nor qualitative changes in the nitrogenous compounds of bio-musts.

scholarly journals Comparison of the biogenic amine content of traditional and bio-wines

2005 ◽  
Vol 11 (1) ◽  
Author(s):  
M. Kállay ◽  
D. Nyitrainé Sárdy
Keyword(s):  
Biogenic Amines ◽  
Organic Farming ◽  
Biogenic Amine ◽  
Nitrogen Compounds ◽  
Traditional Methods ◽  
Amine Content

There has been a growing tendency in organic farming in recent years, in which organic grape growing and the production of bio­wine are also significant. The literature on bio-wine is rather limited, that is why we consider it really important to contribute to the data. As a result of the special conditions in organic farming we can expect bio-wines to have a different composition of nitrogen compounds from that of traditional wines. Biogenic amines could thus specially characterize bio-wines. In our research we compared the biogenic amine content of wines produced using organic methods and of those where traditional procedures were used. Our measurements have proved that it is not possible to clearly distinguish bio-wines from wines produced with traditional methods on the basis of 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.

scholarly journals Effective Purification of Eutrophic Wastewater from the Beverage Industry by Microbubbles

Water ◽  
2021 ◽  
Vol 13 (24) ◽  
pp. 3661
Author(s):  
Kimio Fukami ◽  
Tatsuro Oogi ◽  
Kohtaro Motomura ◽  
Tomoka Morita ◽  
Masaoki Sakamoto ◽  
...  
Keyword(s):  
Organic Matter ◽  
Lactic Acid ◽  
Dissolved Organic Matter ◽  
Nitrogen Content ◽  
Orange Juice ◽  
Wastewater Purification ◽  
Effective Technique ◽  
Nitrogenous Compounds ◽  
Beverage Industry ◽  
Air Supply

Beverage industries often discharge large amounts of organic matter with their wastewater. Purification of the effluent is their obligation, but it is nontrivial. Among wastewater components, removal of dissolved organic matter often requires much effort. Therefore, a special effective technique must be considered. Microbubbles (1–100 μm) have several special properties of relevance to wastewater treatment. In this study, the effectiveness of microbubbles for treating and purifying beverage wastewater was evaluated. Orange juice, lactic acid drink, and milk were used as model substrates of dissolved organic matter, and degradation experiments were carried out. Rates of air supply by microbubbles were 0.05% (air/wastewater) min−1. Results indicated that the total organic carbon (TOC) in an experimental vessel containing milk (high nitrogen content) decreased by 93.1% from 11.0 to 0.76 g during a 10-day incubation. The TOC of lactic acid drink (least nitrogen content) decreased by 66.3%, from 15.6 to 5.26 g, and the TOC of orange juice (medium nitrogen content) decreased by 82.7%, from 14.8 to 2.55 g. Large amounts of particulate organic matter floated on the water surface in the milk with microbubbles and were removed easily, while almost no floating materials were observed in the orange juice and lactic acid drink. In contrast, in the macrobubble treatment (diameter 0.1 to 2 mm), only 37.0% of TOC in the milk was removed. Whereas the macrobubble treatments were anaerobic throughout the incubations, the microbubble treatments returned to aerobic conditions quickly, and brought 10 times greater bacterial abundances (>108 cells mL−1). These results suggest that microbubbles are much superior to macrobubbles in supplying oxygen and accelerating the growth of aerobic bacteria, and that wastewater containing more nitrogenous compounds was purified more effectively than that with less nitrogen by microbial degradation and floating separation.

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

Sewage static system influence on the concentrations of nitrogen compounds in unconfined aquifers

2021 ◽  
Author(s):  
Filipe da Silva Peixoto ◽  
Itabaraci Nazareno Cavalcante
Keyword(s):  
Groundwater Quality ◽  
Total Dissolved Solids ◽  
Oxidation Potential ◽  
Nitrogen Compounds ◽  
Static System ◽  
Nitrogenous Compounds ◽  
Septic Tanks ◽  
Unconfined Aquifers ◽  
High Oxidation ◽  
Using Data

ABSTRACT This research aimed to investigate the relation between sanitary situation and groundwater quality, using the concentration of nitrogenous compounds. The aquifer studied is unconfined and situated in the periurban zone of Fortaleza (NE Brazil). Through the Geographic Information System (GIS), a relational database was created using data from the IBGE demographic census (2011), to analyze numbers of households linked to septic tanks or rudimentary cesspit. The groundwater quality was evaluated based on nitrogen compounds (N-NH3 +; NO2 -; N-NO3 -), pH, and total dissolved solids (TDS). The highest concentrations of nitrates are found in areas with a higher density of septic tanks and rudimentary cesspit. Furthermore, nitrate was more present in water table above 6.6 m, mainly in the interfluvial zones, which have a high oxidation potential. The results contribute to the loss of contamination, based on the number of households with septic tanks and rudimentary cesspit, in unconfined aquifers, which were more vulnerable to contamination, mainly in peripheric expansions areas in the cities, where the deficit in sewage services tends to be high.

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 Influence of must yeast-assimilable nitrogen content on fruity aroma variation during malolactic fermentation in red wine

2020 ◽  
Vol 135 ◽  
pp. 109294
Author(s):  
Georgia Lytra ◽  
Cécile Miot-Sertier ◽  
Virginie Moine ◽  
Joana Coulon ◽  
Jean-Christophe Barbe
Keyword(s):  
Nitrogen Content ◽  
Red Wine ◽  
Malolactic Fermentation ◽  
Yeast Assimilable Nitrogen ◽  
Assimilable Nitrogen

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.

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