Survey of the biogenic amines in craft beer from the Chinese market and the analysis of the formation regularity during beer fermentation

Li, Chenyu; Han, Xiaoyu; Han, Bing; Deng, Huan; Wu, Tianyang; Zhao, Xiaoxuan; Huang, Weidong; Zhan, Jicheng; You, Yilin

doi:10.1016/j.foodchem.2022.134861

Cited by 5 publications

(6 citation statements)

References 11 publications

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“…Processing conditions and fermentation processes are also contributors to BA (Redruello et al., 2017). High temperatures during saccharification and boiling can slow BA production, generating BA of 17.4–20.5 and 3.7–4.6 mg/L, respectively (Li et al., 2023; Visciano & Schirone, 2022). Additionally, the fermentation process itself can be susceptible to contamination by BA‐producing microorganisms, leading to BA production (35.5–48.1 mg/L) (Barbieri et al., 2019; Lorencová et al., 2020).…”

Section: Content Dynamics Of Nmh Contamination In Alcoholic Beveragesmentioning

confidence: 99%

“…Additionally, the fermentation process itself can be susceptible to contamination by BA‐producing microorganisms, leading to BA production (35.5–48.1 mg/L) (Barbieri et al., 2019; Lorencová et al., 2020). Compared to other alcoholic beverages, beer has a relatively short storage time, and the BA content generated during this period is under 10% of the total BA (Li et al., 2023). Notably, approximately 20% of beers have total BA levels exceeding 100.0 mg/L, indicating that they may have an impact on consumers (Visciano & Schirone, 2022).…”

Section: Content Dynamics Of Nmh Contamination In Alcoholic Beveragesmentioning

confidence: 99%

“…Processing conditions and fermentation processes are also contributors to BA (Redruello et al, 2017). High temperatures during saccharification and boiling can slow BA production, generating BA of 17.4-20.5 and 3.7-4.6 mg/L, respectively (Li et al, 2023;Visciano & Schirone, 2022).…”

Section: Ba Contamination In Beermentioning

confidence: 99%

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Mitigation of microbial nitrogen‐derived metabolic hazards as a driver for safer alcoholic beverage choices: An evidence‐based review and future perspectives

Liao,

Asif,

Huang

et al. 2023

Comp Rev Food Sci Food Safe

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Alcoholic beverages have been enjoyed worldwide as hedonistic commodities for thousands of years. The unique quality and flavor are attributed to the rich microbiota and nutritional materials involved in fermentation. However, the metabolism of these microbiota can also introduce toxic compounds into foods. Nitrogen‐derived metabolic hazards (NMH) are toxic metabolic hazards produced by microorganisms metabolizing nitrogen sources that can contaminate alcoholic beverages during fermentation and processing. NMH contamination poses a risk to dietary safety and human health without effective preventive strategies. Existing literature has primarily focused on investigating the causes of NMH formation, detection methods, and abatement techniques for NMH in fermentation end‐products. Devising effective process regulation strategies represents a major challenge for the alcoholic beverage industry considering our current lack of understanding regarding the processes whereby NMH are generated, real‐time and online detection, and the high degradation rate after NMH formation. This review summarizes the types and mechanisms of nitrogenous hazard contamination, the potential risk points, and the analytical techniques to detect NMH contamination. We discussed the changing patterns of NMH contamination and effective strategies to prevent contamination at different stages in the production of alcoholic beverages. Moreover, we also discussed the advanced technologies and methods to control NMH contamination in alcoholic beverages based on intelligent monitoring, synthetic ecology, and computational assistance. Overall, this review highlights the risks of NMH contamination during alcoholic beverage production and proposes promising strategies that could be adopted to eliminate the risk of NMH contamination.

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Section: Content Dynamics Of Nmh Contamination In Alcoholic Beveragesmentioning

confidence: 99%

Section: Content Dynamics Of Nmh Contamination In Alcoholic Beveragesmentioning

confidence: 99%

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Mitigation of microbial nitrogen‐derived metabolic hazards as a driver for safer alcoholic beverage choices: An evidence‐based review and future perspectives

Liao,

Asif,

Huang

et al. 2023

Comp Rev Food Sci Food Safe

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“…The composition and contents of volatile components are among the important indicators to evaluate the flavor quality of Hongqu rice wine. In this study, a total of 79 volatile compounds were detected and identified through SPME-GC-MS in the brewing samples of HBAs and LBAs, including esters (29), alcohols (21), acids (9), aldehydes (6), ketones (4), phenols (3), and others (7). As can be seen from the heatmap (Figure 3A), the majority of the volatile flavor components in the mash samples of HBAs and LBAs were relatively low at the initial stages of brewing.…”

Section: Volatile Flavor Components During Hongqu Rice Wine Brewingmentioning

confidence: 99%

“…Combining the KEGG database (https://www.kegg.jp/kegg/, accessed on 1 October 2021) and relevant literature [9,16,17], we searched for enzymes responsible for the metabolism of BAs and characteristic flavor components and mapped the bubble plot of the corresponding functional genes encoding these enzymes during the brewing of HBAs and LBAs (as shown in Figure 7). The annotated information of functional-gene-related microbial species is shown in Supplement Table S1.…”

Section: Functional Genes and Microorganisms Related To The Metabolis...mentioning

confidence: 99%

Metagenomic Insights into the Regulatory Effects of Microbial Community on the Formation of Biogenic Amines and Volatile Flavor Components during the Brewing of Hongqu Rice Wine

Yang

Yuan

et al. 2023

Foods

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As one of the typical representatives of Chinese rice wine (Huangjiu), Hongqu rice wine is produced with glutinous rice as the main raw material and Hongqu as the fermentation starter. The complex microbial flora in the brewing process may have a great influence on the formation of the flavor quality and drinking safety of Hongqu rice wine. Previous studies have shown that high biogenic amine (BA) content in rice wine has potential physiological toxicity and has become a bottleneck problem restricting the development of the rice wine industry. This study aimed to evaluate the regulatory effects of the microbial community on the formation of BAs and volatile flavor components during the brewing of Hongqu rice wine. The results demonstrated that histamine, putrescine, cadaverine, tyramine, tryptamine, spermine, and spermidine were the main BAs in Hongqu rice wine. The contents of putrescine, cadaverine, histamine, tyramine, and spermidine in Hongqu rice wine of HBAs (with higher BAs content) were significantly higher than those in LBAs (with lower BAs content). GC-MS testing results showed that there were significant differences in the composition of volatile organic compounds (VOCs) between HBAs and LBAs. Among them, VOCs such as 2-methoxy-4-vinylphenol, ethyl caprate, phenethyl acetate, ethyl lactate, ethyl myristate, ethyl palmitate, ethyl n-octadecanoate, ethyl oleate, and ethyl linoleate were identified as the characteristic volatile components with significant differences between HBAs and LBAs. Microbiome analysis based on metagenomic sequencing revealed that unclassified_g_Pantoea, Klebsiella pneumoniae, Panobacter disperse, unclassified_f_Enterobacteriaceae, Leuconostoc mesenteroides, and Saccharomyces cerevisiae were the dominant microbial species in the HBA brewing process, while Weissella confuse, Pediococcus acidilactici, Saccharomyces cerevisiae, and Aspergillus niger were the dominant microbial species in the LBA brewing process. Furthermore, correlation heatmap analysis demonstrated that BAs were positively related to Lactobacillus curvatus, Lactococcus lactis, and Leuconostoc mesenteroides. Bioinformatical analysis based on the KEGG database revealed that the microbial genes encoding enzymes involved in BAs’ synthesis were more abundant in HBAs, and the abundances of microbial genes encoding enzymes related to BAs’ degradation and the metabolism of characteristic volatile components were higher in LBAs. Overall, this work provides important scientific data for enhancing the flavor quality of Hongqu rice wine and lays a solid foundation for the healthy development of the Hongqu rice wine industry.

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Integrated metatranscriptomics and metabolomics revealed the metabolic pathways of biogenic amines during Laotan Suancai fermentation

Xiong,

Xu,

Liu

et al. 2024

Food Bioscience

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Survey of the biogenic amines in craft beer from the Chinese market and the analysis of the formation regularity during beer fermentation

Cited by 5 publications

References 11 publications

Mitigation of microbial nitrogen‐derived metabolic hazards as a driver for safer alcoholic beverage choices: An evidence‐based review and future perspectives

Mitigation of microbial nitrogen‐derived metabolic hazards as a driver for safer alcoholic beverage choices: An evidence‐based review and future perspectives

Metagenomic Insights into the Regulatory Effects of Microbial Community on the Formation of Biogenic Amines and Volatile Flavor Components during the Brewing of Hongqu Rice Wine

Integrated metatranscriptomics and metabolomics revealed the metabolic pathways of biogenic amines during Laotan Suancai fermentation

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