Recent trends in the determination of biogenic amines in fermented beverages - A review.

Biogenic amines (BA) are generally considered as a food hazard, even though there is not a threshold for these biomolecules in the European legislation, except for histamine in fishery products. These compounds are formed during the storage and processing of certain foods through microbiological activity, and when present in high concentrations, could have toxicological effects, causing health problems in consumers, especially to sensitive persons. This fact, in addition to the economical concern involved, makes it necessary to control the amounts of biogenic amines in foods.

Acetic acid bacteria and the production and quality of wine vinegar.

The production of vinegar depends on an oxidation process that is mainly performed by acetic acid bacteria. Despite the different methods of vinegar production (more or less designated as either "fast" or "traditional"), the use of pure starter cultures remains far from being a reality. Uncontrolled mixed cultures are normally used, but this review proposes the use of controlled mixed cultures.

Production of melatonin by Saccharomyces strains under growth and fermentation conditions.

Melatonin is a bioactive compound that is present in wine because it is contained in vinification grapes and synthesized by yeast during alcoholic fermentation. The purpose of this study was to determine the capacity of various Saccharomyces strains to form melatonin during its growth and alcoholic fermentation. A selection of yeasts including six S.