tyramine concentration → is safe → bottled or canned beers
tyramine concentration: < or = 10 mg/liter
“All of the bottled beers analyzed had safe tyramine concentrations (< or = 10 mg/liter; range, 0 to 3.16 mg/liter) and, thus, do not require restriction in patients receiving MAOIs.”
tyramine concentration → is dangerous → tap beers
tyramine concentration: > 10 mg/liter
“Only 4 of 98 beer samples studied were found to have a dangerous (> 10 mg/liter) tyramine concentration, one of which was the index beer. The tyramine concentration in these four beers ranged from 26.34 to 112.91 mg/liter.”
Beer → considered → Inherently Safe Food
“the properties of beer that have given it the status of an inherently safe food for human consumption with regards to disease-causing bacteria (the Ugly).”
Lactobacillus brevis → detected in → spoiled beer
“Lactobacillus brevis was detected in a spoiled beer and in a commercial active dry yeast.”
craft beer → has → reduced shelf life
“Craft beers are often not filtered/not pasteurized and, for these reasons, they are beverages rich in health compounds but with a reduced shelf life.”
microorganisms → affect → beer quality
microorganisms: mycotoxin-producing fungi, wild yeasts, lactic acid bacteria (LAB), anaerobic Gram negative bacteria
“Growth of mycotoxin-producing fungi during malting, production of off-flavours and development of turbidity in the packaged product due to the growth and metabolic activity of wild yeasts, certain lactic acid bacteria (LAB) and anaerobic Gram negative bacteria, impact negatively on beer quality.”
Nisin → has potential applications → preventing spoilage of worts or beers by lactic acid bacteria
“Therefore. Nisin has potential applications in preventing spoilage of worts or beers by lactic acid bacteria.”