Biogenic amines occurrence in beers produced in Czech microbreweries

被引:19
|
作者
Lorencova, Eva [1 ]
Salek, Richardos Nikolaos [1 ]
Cernikova, Michaela [1 ]
Bunkova, Leona [2 ]
Hylkova, Aneta [1 ]
Bunka, Frantisek [1 ,3 ]
机构
[1] Tomas Bata Univ Zlin, Fac Technol, Dept Food Technol, Nam TG Masaryka 5555, Zlin 76001, Czech Republic
[2] Tomas Bata Univ Zlin, Fac Technol, Dept Environm Engn, Nam TG Masaryka 5555, Zlin 76001, Czech Republic
[3] Univ Def, Fac Mil Leadership, Dept Logist, Food Res Lab, Kounicova 65, Brno 66210, Czech Republic
关键词
Beer; Biogenic amine; Microbreweries; Hazard; LACTIC-ACID BACTERIA; DAIRY-PRODUCTS;
D O I
10.1016/j.foodcont.2020.107335
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The objective of the current study was the evaluation of 8 biogenic amines (BA) occurrence in beer samples (115 samples in total) manufactured in microbreweries of the Central Europe region in relation to the progress of the storage period (at 20 +/- 2 degrees C). The examined beer samples were divided into 3 main groups according to their extract of original wort value (EOW): (i) Light craft beer (EOW <= 10; 12 samples in total), (ii) Lager craft beer (11 <= EOW <= 12; 65 samples in total), (iii) Special craft beer (EOW <= 13; 38 samples in total). The tested craft beer samples were analyzed immediately after purchase and at the end of the best before date. Furthermore, the most frequently detected BA was tyramine. In addition, other abundant monitored BA were putrescine and cadaverine. Moreover, concentrations of histamine above 20 mg/l were detected in lager craft beer and special craft beer samples (at the end of the best before date). On the whole, with the progress of the storage time the BA concentration increased. Thereafter, more than 30% of the tested samples presented total BA content in the range of 50-100 mg/l. However, 18% of the examined craft beer samples had a total amount of BA higher than 100 mg/l.
引用
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页数:10
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