About: Biogenic amines in cheeses, wines, beers and sauerkraut

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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Fermented products belong to food items with a high level of biogenic amines, posing a health risk for consumers. Tyramine and histamine are amines with the highest health importance, followed by cadaverine and putrescine. These diamines mainly deplete a part of human capacity needed for detoxification of tyramine and histamine. Contents of tyramine may reach hundreds mg/kg in ripening cheeses and spontaneously fermented sauerkraut. In wines and beers, the levels are substantially lower, however, high intake within a short time can be of a risk. Levels of other amines, namely of phenylethylamine, tryptamine and agmatine, are usually low. Polyamines spermidine and spermine originate from raw materials and their contents are low. Biogenic amines are produced from free amino acids by the decarboxylating activity of some strains of lactic acid bacteria and Enterobacteriaceae. Lactic acid fermentation, including malolactic fermentation of wines, produces preferably tyramine. It is virtually impossible to Fermented products belong to food items with a high level of biogenic amines, posing a health risk for consumers. Tyramine and histamine are amines with the highest health importance, followed by cadaverine and putrescine. These diamines mainly deplete a part of human capacity needed for detoxification of tyramine and histamine. Contents of tyramine may reach hundreds mg/kg in ripening cheeses and spontaneously fermented sauerkraut. In wines and beers, the levels are substantially lower, however, high intake within a short time can be of a risk. Levels of other amines, namely of phenylethylamine, tryptamine and agmatine, are usually low. Polyamines spermidine and spermine originate from raw materials and their contents are low. Biogenic amines are produced from free amino acids by the decarboxylating activity of some strains of lactic acid bacteria and Enterobacteriaceae. Lactic acid fermentation, including malolactic fermentation of wines, produces preferably tyramine. It is virtually impossible to (en)
Title	Biogenic amines in cheeses, wines, beers and sauerkraut Biogenic amines in cheeses, wines, beers and sauerkraut (en)
skos:prefLabel	Biogenic amines in cheeses, wines, beers and sauerkraut Biogenic amines in cheeses, wines, beers and sauerkraut (en)
skos:notation	RIV/60076658:12220/09:00010871!RIV10-MSM-12220___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6007665806)
http://linked.open...vai/riv/dodaniDat	2010
http://linked.open...aciTvurceVysledku	Kalač, Pavel
http://linked.open.../riv/druhVysledku	C - Kapitola v knize
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Jihočeská univerzita v Českých Budějovicích / Zemědělská fakulta
http://linked.open...dnocenehoVysledku	305152
http://linked.open...ai/riv/idVysledku	RIV/60076658:12220/09:00010871
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	biogenic amines; cheese; wine; beer; sauerkraut (en)
http://linked.open.../riv/klicoveSlovo	sauerkraut beer wine cheese biogenic amines
http://linked.open...ontrolniKodProRIV	[1ED94B898493]
http://linked.open...i/riv/mistoVydani	Trivandrum, India
http://linked.open...i/riv/nazevZdroje	Biological Aspects of Biogenic Amines, Polyamines and Conjugates
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	1 (xsd:int)
http://linked.open...v/pocetStranKnihy	439 (xsd:int)
http://linked.open...cetTvurcuVysledku	1 (xsd:int)
http://linked.open...UplatneniVysledku	2009
http://linked.open...iv/tvurceVysledku	Kalač, Pavel
http://linked.open...n/vavai/riv/zamer	Sustainable methods of agricultural management in montane and submontane areas with respect to harmonization of the production and nonproduction spheres
number of pages	43 (xsd:int)
http://purl.org/ne...btex#hasPublisher	Transworld Research Network
https://schema.org/isbn	978-81-7895-249-9
http://localhost/t...ganizacniJednotka	12220
is http://linked.open...avai/riv/vysledek of	Biogenic amines in cheeses, wines, beers and sauerkraut Biogenic amines in cheeses, wines, beers and sauerkraut Biogenic amines in cheeses, wines, beers and sauerkraut Biogenic amines in cheeses, wines, beers and sauerkraut

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