INVESTIGATIONS ABOUT AMINE FORMATION BY D IFFERENT MICROORGANISMS ISOLATED FROM WHEAT-BEER

Microorganisms are suspected to cause high amounts of amines in numero us food. As it seems especially fermentated products can be a risk for human health. In connection with investigations about the amine conte nt of different alcoholic beverage, which are produced by fermentation , microorganisms, isolated from wheat-beer, are investigated to theier potential of amine formation. The microorganisms are incubated in dif ferent culture media and beer. The amine concentration in the culture medium is analysed by HPLC. The amine production should be induced by different contents of nutritive substances and compared to the differe nt media.