Abstract
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.
Highlights
Foods 2021, 10, 2902. https://doi.org/Beer is a beverage that is generally considered safe with regard to microbiological risk, as the relatively high alcohol content, low pH (3.8–4.7), presence of hop-derived iso-α-acids, reduced oxygen level (
The applicability of an analytical method based on derivatization and high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) for simultaneous determination of a multitude of biogenic amines (BAs) in beer was tested
In beers brewed with wild yeast (PIN, LMBC, GEU) the content of PUT was significantly higher than AGM
Summary
Foods 2021, 10, 2902. https://doi.org/Beer is a beverage that is generally considered safe with regard to microbiological risk, as the relatively high alcohol content (usually 0.5–10% w/w), low pH (3.8–4.7), presence of hop-derived iso-α-acids, reduced oxygen level (
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