INFLUENCE OF SACCHAROMYCES-CEREVISIAE VAR UVARUM ON HISTAMINE AND TYRAMINE FORMATION DURING BEER FERMENTATION

被引：19
作者：
IZQUIERDOPULIDO, M
FONTFABREGAS, J
VIDALCAROU, C
机构：
[1] Unitat de Nutrició i Bromatologia, Facultat de Farmàcia, Universität de Barcelona, 08028 Barcelona, Av. Joan XXIII, s/n
来源：
FOOD CHEMISTRY | 1995年 / 54卷 / 01期
关键词：
D O I：
10.1016/0308-8146(95)92661-3
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Data are provided on the effect of brewer's yeast on the formation of histamine and tyramine during beer fermentation in pilot plant. Biogenic amines were determined by spectrofluorometric methods. Saccharomyces cerevisiae var. uvarum, a bottom yeast, did not produce histamine or tyramine during fermentation. Yeast recycling did not influence biogenic amines formation.
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页码：51 / 54
页数：4
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