Biogenic amines occurrence in beers produced in Czech microbreweries

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F20%3A63526118" target="_blank" >RIV/70883521:28110/20:63526118 - isvavai.cz</a>
Alternative codes found
RIV/60162694:G42__/20:00556166
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S0956713520302516" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0956713520302516</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foodcont.2020.107335" target="_blank" >10.1016/j.foodcont.2020.107335</a>

Result language
angličtina
Original language name
Biogenic amines occurrence in beers produced in Czech microbreweries
Original language description
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 °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.
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
21101 - Food and beverages

Project
<a href="/en/project/GA17-09594S" target="_blank" >GA17-09594S: Reduction of biogenic amines content in model systems</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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