Journal
FOOD CHEMISTRY
Volume 89, Issue 4, Pages 519-525Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2004.03.010
Keywords
vasoactive amines; microbiological quality; biogenic amine index; beer fermentation type
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Biogenic amines were determined by HPLC in four beer types. In spontaneously fermented beers (SF beers), the amounts of vasoactive amines reached high levels, namely a mean value (1) above 20 mg/l for tyramine and (2) close to 10 mg/l for histamine. Considering the bacteria] origin of these amines, we established a calculation formula for a Beer biogenic amine index (Beer BAI), reflecting the microbiological quality of the fermentation process. Using this formula we determined a mean Beer BAI value lying between 0.84 +/- 0.89 (high quality) in low fermented beers and 16.2 +/- 13.9 in SF beers. BAI values greater than or equal to 10 (poor hygienic fermentation process) corresponded to beers showing values of vasoactive BA (>10 mg/l) that could cause health troubles in certain types of consumers (people under treatment with monoamine-oxidase medication or genetically more sensitive to food-born BA). (C) 2004 Elsevier Ltd. All rights reserved.
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