Biogenic amines in cheeses, wines, beers and sauerkraut

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F09%3A00010871" target="_blank" >RIV/60076658:12220/09:00010871 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Biogenic amines in cheeses, wines, beers and sauerkraut
Original language description
Fermented products belong to food items with a high level of biogenic amines, posing a health risk for consumers. Tyramine and histamine are amines with the highest health importance, followed by cadaverine and putrescine. These diamines mainly deplete apart of human capacity needed for detoxification of tyramine and histamine. Contents of tyramine may reach hundreds mg/kg in ripening cheeses and spontaneously fermented sauerkraut. In wines and beers, the levels are substantially lower, however, high intake within a short time can be of a risk. Levels of other amines, namely of phenylethylamine, tryptamine and agmatine, are usually low. Polyamines spermidine and spermine originate from raw materials and their contents are low. Biogenic amines are produced from free amino acids by the decarboxylating activity of some strains of lactic acid bacteria and Enterobacteriaceae. Lactic acid fermentation, including malolactic fermentation of wines, produces preferably tyramine. It is virtually
Czech name
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Czech description
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Publication year
2009
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Book/collection name
Biological Aspects of Biogenic Amines, Polyamines and Conjugates
ISBN
978-81-7895-249-9
Number of pages of the result
43
Pages from-to
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Number of pages of the book
439
Publisher name
Transworld Research Network
Place of publication
Trivandrum, India
UT code for WoS chapter
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