The influence of the brewing process on the formation of biogenic amines in beers

Abstract

Biogenic amines, as dabsyl derivatives, were determined in beer samples, intermediate products, and raw materials (malt and maize) by HPLC. A procedure for the extraction of the amines from malt and maize with diluted hydrochloric acid was optimised by combining a Response Surface Methodology with a Simultaneous Decision Making Approach. The results of the analysis indicate that, in brewing, technology and hygiene are the decisive factors that determine the amine concentrations in the final product.

A novel dispersive liquid–liquid microextraction (DLLME) gas chromatography-mass spectrometry (GC–MS) method for the determination of eighteen biogenic amines in beer

“…These levels were lower than those reported in literature which ranged from 0.60 to 17.21 mg L À1 (Buiatti, Boschelle, Mozou, & Battistutta, 1995), from 1.0 to 7.75 mg L À1 (Glória & Izquierdo-Pulido, 1999), from 3.10 to 22.52 mg L À1 (Izquierdo-Pulido et al, 1996), from 0.17 to 31.60 mg L À1 (Romero et al, 2003) or from 1.42 to 7.120 mg L À1 (Zotou et al, 2003). The presence of this amine in beers could be related with its presence in malt or with its formation during mashing and wort boiling.…”

“…The presence of higher amounts of histamine and tyramine in beers has been associated with microbial contamination during brewing. In contrast, putrescine, agmatine, spermidine, and spermine are considered natural beer constituents, that primarily originate from malt (Kalac & Krizek, 2003;Romero, Bagur, Sánchez-Vinas, & Gázques, 2003), while tyramine and 2-phenylethylamine could be present in hop (Slomkowska & Ambroziak, 2002). Besides these biogenic amines, other amines often neglected by researchers can be found in beers as result of the reductive amination or transamination of the corresponding aldehyde or ketone, such as ethylamine, methylamine, dimethylamine, and pyrrolidine (Ough, Daudt, & Crowell, 1981;Smith, 1980).…”

The Microbiology of Malting and Brewing

“…Biogenic amines (BAs) and polyamines present another serious consequence of microbial contamination of beer (238)(239)(240)(241)(242)(243); for a review of BAs in beer, see reference 244). These compounds are found in a wide range of foods and beverages, including fish, meat, cheese, and wine, and are formed by microbial decarboxylation of amino acids (245,246).…”

“…LAB are most commonly implicated in biogenic amine formation (251), but enterobacteria and some strains of Saccharomyces may also play a role (251). Therefore, limitation of microbial activity during malting, wort production, and fermentation is the best strategy for minimizing BA formation (239). In mixed-culture and "spontaneous" fermentations (see Deviant Fermentations), however, many of these organisms are crucial components of the fermentation, and these beers often contain higher levels of BAs than other beers (238,251).…”

Biogenic Amine Content of Beers Consumed in Turkey and Influence of Storage Conditions on Biogenic Amine Formation

“…The biogenic amine content of food materials can change in significant amounts due to improper processing and storage. A high level of certain biogenic amines can also be an indicator of poor quality raw materials and of contamination with microorganisms such as Pediococci, Lactobacilli, and Micrococci 12 . Because of its biogenic amine content, beer has been identified as a health risk for some consumers 8 .…”