Determination of biogenic amines formation by autochthonous lactic acid bacteria from ‘Refošk’ grapes using different analytical methods

Božić, Jelena; Butinar, Lorena; Bergant, Martina; Korte, Dorota; Vodopivec, Branka Mozetič

doi:10.1016/j.lwt.2021.112908

Cited by 7 publications

(1 citation statement)

References 39 publications

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“…Derivatization was performed according to the procedure described by Topić Božič et al [24] with modifications. 250 µL of the standard (amino acids or biogenic amines) and cider samples were mixed with 70 µL of saturated NaHCO 3 , 75 µL of 0.1 M NaOH, and then with 1.5 mL of dansyl chloride derivatization reagent (0.2% in acetonitrile).…”

Section: Derivatization Procedures For Determining Amino Acids and Bi...mentioning

confidence: 99%

Functional Characterization of Saccharomyces Yeasts from Cider Produced in Hardanger

Česnik,

Martelanc,

Øvsthus

et al. 2023

Fermentation

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Saccharomyces cerevisiae is commonly used for the production of alcoholic beverages, including cider. In this study, we examined indigenous S. cerevisiae and S. uvarum strains, both species commonly found in cider from Hardanger (Norway), for their strain-specific abilities to produce volatile and non-volatile compounds. Small-scale fermentation of apple juice with 20 Saccharomyces strains was performed to evaluate their aroma-producing potential as a function of amino acids (AAs) and other physicochemical parameters under the same experimental conditions. After fermentation, sugars, organic acids, AAs, and biogenic amines (BAs) were quantified using the HPLC–UV/RI system. A new analytical method was developed for the simultaneous determination of nineteen AAs and four BAs in a single run using HPLC–UV with prior sample derivatization. Volatile compounds were determined using HS-SPME-GC-MS. Based on 54 parameters and after the removal of outliers, the nineteen strains were classified into four groups. In addition, we used PLS regression to establish a relationship between aroma compounds and predictor variables (AAs, BAs, organic acids, sugars, hydrogen sulfide (H2S) production, CO2 release) of all 19 strains tested. The results of the VIP show that the main predictor variables affecting the aroma compounds produced by the selected yeasts are 16, belonging mainly to AAs.

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Section: Derivatization Procedures For Determining Amino Acids and Bi...mentioning

confidence: 99%

Functional Characterization of Saccharomyces Yeasts from Cider Produced in Hardanger

Česnik,

Martelanc,

Øvsthus

et al. 2023

Fermentation

Self Cite

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show abstract

Variety and year: Two key factors on amino acids and biogenic amines content in grapes

Gutiérrez-Escobar,

Aliaño-González,

Cantos-Villar

2024

Food Research International

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Exploring factors influencing the levels of biogenic amines in wine and microbiological strategies for controlling their occurrence in winemaking

Moreira,

Milheiro,

Filipe-Ribeiro

et al. 2024

Food Research International

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Determination of biogenic amines formation by autochthonous lactic acid bacteria from ‘Refošk’ grapes using different analytical methods

Cited by 7 publications

References 39 publications

Functional Characterization of Saccharomyces Yeasts from Cider Produced in Hardanger

Functional Characterization of Saccharomyces Yeasts from Cider Produced in Hardanger

Variety and year: Two key factors on amino acids and biogenic amines content in grapes

Exploring factors influencing the levels of biogenic amines in wine and microbiological strategies for controlling their occurrence in winemaking

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