Table 2 Changes in flavor compounds, organic acids and bioamines in bottled beer following incubation with Bacillus cereus strain 3012 at 30 °C for 7 days

   Glyoxylic acid

506.11 ± 3.93

534.25 ± 2.80*

   Pyruvic acid

703.40 ± 12.40

596.20 ± 11.82*

   Lactic acid

208.87 ± 6.22

230.92 ± 4.83*

   α-Ketoglutaric acid

205.13 ± 8.42

220.98 ± 18.38

   Citric acid

655.99 ± 37.45

657.76 ± 3.36

   Malic acid

325.28 ± 127.62

559.45 ± 7.87

   Tryptamine

1108.46 ± 2.51

1027.77 ± 2.00*

   Putrescine

83.10 ± 0.68

100.78 ± 0.60*

   Cadaverine

36.84 ± 0.54

28.53 ± 0.48*

   Tyramine

164.50 ± 1.68

161.52 ± 2.70

   Spermidine

10.52 ± 0.66

22.08 ± 0.82*

   Spermine

120.76 ± 0.49

106.79 ± 1.64*

   Ethyl formate

11.24 ± 0.15

12.99 ± 0.74*

   Ethyl acetate

575.49 ± 4.99

1193.88 ± 5.02*

   Isobutyl acetate

11.69 ± 0.35

12.71 ± 0.23*

   n-Propanol

98.86 ± 2.10

101.92 ± 2.02

   Isobutanol

232.97 ± 4.33

235.00 ± 6.72

   Isoamyl acetate

162.73 ± 7.84

153.58 ± 5.88

   1-Butanol

4.56 ± 0.07

4.49 ± 0.14

   Isopentanol

1439.47 ± 28.03

1424.41 ± 58.53

   Ethyl caprylate

28.324 ± 0.56

23.58 ± 2.28*

   2,3-Butanediol

1.892 ± 0.41

1.30 ± 0.06

   Phenylethyl alcohol

53.71 ± 0.68

54.76 ± 0.47