EJPAU 2010. Czerniejewska–Surma B. , Alchimowicz M. CHANGES IN HISTAMINE CONTENT IN BEER PRODUCTION PROCESS

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2010
Volume 13
Issue 1

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Czerniejewska–Surma B. , Alchimowicz M. 2010. CHANGES IN HISTAMINE CONTENT IN BEER PRODUCTION PROCESS, EJPAU 13(1), #12.
Available Online: http://www.ejpau.media.pl/volume13/issue1/abs-12.html

CHANGES IN HISTAMINE CONTENT IN BEER PRODUCTION PROCESS

Barbara Czerniejewska–Surma, Michał Alchimowicz
Food Quality Department, West Pomeranian University of Technology, Szczecin, Poland

ABSTRACT

Raw materials, semi-products and residues of five successive Pilsner beer production processes of the same brand were examined for the histamine content. A high level of histamine was noted in raw materials, hop in particular. In spite of various levels of histamine in successive processes the changes noted in its content were correlated. The highest variability was noted for the fermentation process. It is highly probable for the microbiological contamination of raw materials, particularly yeasts, to be responsible for changes in histamine content to a greater extent, that the initial histamine level in raw materials.

Key words: histamine, beer, brewing.

Barbara Czerniejewska–Surma
Food Quality Department,
West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawła VI St. 3, 71-459 Szczecin, Poland
Phone: + 48 (091) 449 65 64
email: Barbara.Czerniejewska-Surma@zut.edu.pl

Michał Alchimowicz
Food Quality Department,
West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawła VI St. 3, 71-459 Szczecin, Poland
Phone: + 48 (091) 449 65 69
email: Michal.Alchimowicz@zut.edu.pl

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.