Journal of Food Processing and Preservation

Original Article

Comparative evaluation of the formations of gamma-aminobutyric acid and other bioactive amines during unhopped wort fermentation

Cemile Yılmaz

Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey

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Vural Gökmen,

Corresponding Author

Vural Gökmen

[email protected]

orcid.org/0000-0002-9601-5391

Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey

Correspondence Vural Gökmen, Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey. Email: [email protected]Search for more papers by this author

Cemile Yılmaz,

Cemile Yılmaz

Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey

Search for more papers by this author

Vural Gökmen,

Corresponding Author

Vural Gökmen

[email protected]

orcid.org/0000-0002-9601-5391

Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey

First published: 07 July 2017

https://doi.org/10.1111/jfpp.13405

Citations: 5

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Abstract

This study aimed to investigate the effect of Saccharomyces cerevisiae on the formation of gamma-aminobutyric acid (GABA) and the other bioactive amines during wort fermentation. Within 8 days of fermentation, GABA concentration increased to 182.80 and 534.10 mg/L in unspoiled and spoiled worts, respectively. Although formation of tyramine and histamine did not occur in unspoiled wort, 142 mg/L of tyramine and 130 mg/L of histamine were found in spoiled wort at the end of fermentation. Decreased concentrations of tyrosine and histidine were associated with increased concentrations of tyramine and histamine, respectively, in spoiled wort. The results indicated that S. cerevisiae is a causative agent for the accumulation of GABA in wort during fermentation. Therefore, occurrence of GABA in beers should not be considered as one of the indicators of microbial contamination differently from tyramine and histamine.

Practical applications

Bioactive amines have important metabolic and physiological roles in the body. Their formation in foods is generally related to microorganisms having decarboxylase activity. It was found in this study that spoilage microorganisms produced tyramine and histamine while both spoilage microorganisms and Saccharomyces cerevisiae are responsible for the formation of gamma-aminobutyric acid during unhopped wort fermentation.

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Comparative evaluation of the formations of gamma-aminobutyric acid and other bioactive amines during unhopped wort fermentation

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Comparative evaluation of the formations of gamma-aminobutyric acid and other bioactive amines during unhopped wort fermentation

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