The biogenic amine‐producing bacteria from craft beer and their kinetic analysis between growth characteristics and biogenic amine formation in beer

Abstract

Craft beer because of its fresh flavor, unique taste, and rich nutrition is becoming more popular to consumers. Compared with industry beer, craft beer is often nonfiltered and nonpasteurized, for this reason, it has a short shelf life and is more susceptible to microbial spoilage, which may cause the quality deterioration of craft beer and the formation of biogenic amine as a harmful factor for consumer's health. In this study, the 23 beer-spoilage bacteria were isolated from craft beer, which were identified as 15 Lactobacillus (L.) brevis, 3 L. plantarum, 1 L. parabuchneri, 2 L. paracasei, and 2 Pediococcus damnosus. Among 23 beer-spoilage isolates, 20 representatives were able to form tyramine, histamine, putrescine, cadaverine, and/or tryptamine in MRS broth. The nine Lactobacillus strains were incubated in beer and produced tyramine, histamine, putrescine, cadaverine, and/or tryptamine during beer storage process. Logistic and Gompertz model could be adopted to respectively describe the kinetics of microorganism growth and biogenic amine formation. The relationship between the biogenic amines and biomass was simulated by Luedeking-Piret model very well, and showed that the formation of biogenic amine was mainly bacteria growthassociated in beer. These findings may be helpful for finding the preventive measures to control biogenic amine formation and for enhancing the safety of craft beer. Practical Application: The selection of the biogenic amine-producing spoilage bacteria from craft beer and the investigation their kinetics of the growth and biogenic amines production under beer environmental conditions was very helpful for finding preventive measures to eliminate or reduce biogenic amine formation and for appropriate increase in food safety.

Microbial Spoilage of Traditional Goose Sausages Produced in a Northern Region of Italy

“…In addition, many LAB show a strain-dependent ability to produce tyramine. In particular, Levilactobacillus brevis strains have been studied for their ability to produce this BA [ 64 ], but some strains can be responsible for the production of histamine, putrescine, and cadaverine [ 62 , 65 , 66 ]. Romano et al [ 66 ] demonstrated the presence of a horizontally transferred acid resistance locus in some strains of this species, which may coexist with genes responsible for tyrosine and ornithine decarboxylases and malolactic enzymes.…”

Microbial Interaction between Lactiplantibacillus plantarum and Saccharomyces cerevisiae: Transcriptome Level Mechanism of Cell-Cell Antagonism

“… Lactiplantiba cillus plantarum and cerevisiae are frequently co-isolated in traditional fermented food, including kefir ( 1 , 2 ), wine ( 3 , 4 ), beer ( 5 , 6 ), and sourdoughs ( 7 , 8 ). Mixed cultures of L. plantarum and S. cerevisiae had been employed to develop novel fermented beverages, improving the flavor and quality of the traditional fermented beverages ( 5 , 9 , 10 ).…”

“…Mixed cultures of L. plantarum and S. cerevisiae had been employed to develop novel fermented beverages, improving the flavor and quality of the traditional fermented beverages ( 5 , 9 , 10 ). However, undesirable appearance of exotic microorganism in single species fermented food would cause unpredictable consequences ( 6 , 11 , 12 ). Beer spoilage had been reported to be caused by L. plantarum -induced premature yeast flocculation with physical interactions, while the spoilage of yogurt had been attributed to the production of carbon dioxide by yeasts ( 13 ).…”