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Occurrence and Levels of Biogenic Amines in Beers Produced by Different Methods

Abstrakt

The concentration of biogenic amines (BAs) in beer depends, among other factors, on the activity of microorganisms, in particular lactic acid bacteria. In this work an analytical method based on derivatization with tosyl chloride and high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) was used to determine 17 BAs in samples of commercially available beers, and to monitor the changes in concentration of several BAs throughout the fermentation process. In some of the analysed samples the concentration of BAs exceeded the safety threshold for consumers. During the fermentation stage of home-brewing of ale the concentration of spermine in the wort increased until the end of the stormy fermentation, to then drop below the initial concentration at the end of fermentation, and below the LOQ after refermentation. The results of the study indicate that monitoring the total content of BAs is required due to the potential risk to human health.

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Wersja publikacji
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DOI:
Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.3390/foods10122902
Licencja
Creative Commons: CC-BY otwiera się w nowej karcie

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Kategoria:
Publikacja w czasopiśmie
Typ:
artykuły w czasopismach
Opublikowano w:
Foods nr 10,
ISSN: 2304-8158
Język:
angielski
Rok wydania:
2021
Opis bibliograficzny:
Nalazek-Rudnicka K., Wojnowski W., Wasik A.: Occurrence and Levels of Biogenic Amines in Beers Produced by Different Methods// Foods -Vol. 10,iss. 12 (2021), s.2902-
DOI:
Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.3390/foods10122902
Weryfikacja:
Politechnika Gdańska

wyświetlono 124 razy

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