Occurrence of biogenic amine-forming lactic acid bacteria during a craft brewing process

LWT

Volumn 85, Issue , 2017, Pages 129-136

  Poveda, Justa María ^a   Ruiz, Patricia ^a   Seseña, Susana ^a   Palop, María Llanos ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Amino acid; Biogenic amine; Craft beer; Lactic acid bacteria; Leuconostoc

Indexed keywords

AMINES; AMINO ACIDS; BACILLI; BEER; FERMENTATION; GENES; POLYMERASE CHAIN REACTION;

BIOGENIC AMINES; ENTEROCOCCUS FAECIUM; LACTIC ACID BACTERIA; LACTOBACILLUS BREVIS; LEUCONOSTOC; LEUCONOSTOC MESENTEROIDES; QUANTITATIVE ASSAY; RANDOMLY AMPLIFIED POLYMORPHIC DNA;

LACTIC ACID;

EID: 85024131854     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.07.003     Document Type: Article

References (41)

1. Anli, R.E., Vural, N., Demiray, S., Mert, B., Biogenic amine content of beers consumed in Turkey and influence of storage conditions on biogenic amine formation. Journal of the Institute of Brewing 112 (2006), 267–274.
2. Bargossi, E., Gardini, F., Gatto, V., Montanari, C., Torriani, S., Tabanelli, G., The capability of tyramine production and correlation between phenotypic and genetic characteristics of Enterococcus faecium and Enterococcus faecalis strains. Frontiers in Microbiology 6 (2015), 1371–1383.
3. Bokulich, N.A., Bamforth, C.W., The microbiology of malting and brewing. Microbiology and Molecular Biology Reviews 77 (2013), 157–172.
4. Bokulich, A.A., Mills, D.A., Differentiation of mixed lactic acid bacteria communities in beverage fermentations using targeted terminal restriction fragment length polymorphism. Food Microbiology 31 (2012), 126–132.
5. Bover-Cid, S., Holzapfel, W.H., Improved screening procedure for biogenic amine production by lactic acid bacteria. International Journal of Food Microbiology 53 (1999), 33–41.
6. Buňka, F., Budinský, P., Čechová, M., Drienovský, V., Pachlová, V., Matoulková, D., et al. Content of biogenic amines and polyamines in beers from the Czech Republic. Journal of the Institute of Brewing 118 (2012), 213–216.
7. Coton, M., Romano, A., Spano, G., Ziegler, K., Vetrana, C., Desmarais, C., et al. Occurrence of biogenic amine-forming lactic acid bacteria in wine and cider. Food Microbiology 27 (2010), 1078–1085.
8. Crépin, L., Nidelet, T., Sánchez, I., Dequin, S., Camarasa, C., Sequential use of nitrogen compounds by Saccharomyces cerevisiae during wine fermentation: A model based on kinetic and regulation characteristics of nitrogen permeases. Applied and Environmental Microbiology 78 (2012), 8102–8111.
9. Daniel, D., Bezerra dos Santos, V., Vidal, D.T.R., do Lago, C.L., Determination of biogenic amines in beer and wine by capillary electrophoresis-tandem mass spectrometry. Journal of Chromatography a 1416 (2015), 121–128.
10. De Man, J.C., Rogosa, M., Sharpe, M.E., A medium for the cultivation of lactobacilli. Journal of Applied Bacteriology 23 (1960), 130–135.
11. De las Rivas, B., Marcobal, A., Carrascosa, A.V., Muñoz, R., PCR detection of foodborne bacteria producing the biogenic amines histamine, tyramine, putrescine, and cadaverine. Journal of Food Protection 69 (2006), 2509–2514.
12. EFSA (European Food Safety Authority), Scientific opinion on risk based control of biogenic amine formation in fermented foods. EFSA Panel on Biological Hazards (BIOHAZ). EFSA Journal, 9, 2011, 2393.
13. Glória, M.B.A., Izquierdo-Pulido, M., Levels and significance of biogenic amines in Brazilian beers. Journal of Food Composition and Analysis 12 (1999), 129–136.
14. Gómez-Alonso, S., Hermosín-Gutiérrez, I., García-Romero, E., Simultaneous HPLC analysis of biogenic amines, amino acids, and ammonium ion as aminoenone derivatives in wine and beer samples. Journal of Agriculture and Food Chemistry 55 (2007), 608–613.
15. González del Llano, D., Cuesta, P., Rodríguez, A., Biogenic amine production by wild lactococcal and leuconostoc strains. Letters in Applied Microbiology 26 (1998), 270–274.
16. Guo, Y.Y., Yang, Y.P., Peng, Q., Han, Y., Biogenic amines in wine: A review. International Journal of Food Science and Technology 50 (2015), 1523–1532.
17. Izquierdo-Pulido, M., Hernández-Jover, T., Font, A.M., Vidal-Carou, M.C., Biogenic amines in European beers. Journal of Agriculture and Food Chemistry 44 (1996), 3159–3163.
18. Jairath, G., Singh, P.K., Dabur, R.S., Rani, M., Chaudhari, M., Biogenic amines in meat and meat products and its public health significance: A review. Journal of Food Science and Technology 52 (2015), 6835–6846.
19. Justé, A., Malfliet, S., Waud, M., Crauwels, S., De Cooman, L., Aerts, G., et al. Bacterial community dynamics during industrial malting, with an emphasis on lactic acid bacteria. Food Microbiology 39 (2014), 39–46.
20. Kabelová, I., Dvořákocá, M., Číková, H., Dostálek, P., Melzoch, K., Determination of free amino acids in beers: A comparison of Czech and foreign brands. Journal of Food Composition and Analysis 21 (2008), 736–741.
21. Kaur, M., Assuring the microbial safety and quality of Australian malt and barley. PhD Thesis, 2009, University of Tasmania, Australia.
22. nd ed., 1999, VLB, Berlin.
23. Ladero, V., Calles-Enríquez, M., Fernández, M., Álvarez, M.A., Toxicological effects of dietary biogenic amines. Current Nutrition & Food Science 6 (2010), 145–156.
24. Ladero, V., Coton, M., Fernández, M., Burón, N., Martín, M.C., Guichard, H., et al. Biogenic amines content in Spanish and French natural ciders: Application of qPCR for quantitative detection of biogenic amine-producers. Food Microbiology 28 (2011), 554–561.
25. Ladero, V., Fernández, M., Calles-Enríquez, M., Sánchez-Llana, E., Cañedo, E., Martín, M.C., et al. Is the production of the biogenic amines tyramine and putrescine a species-level trait in enterococci?. Food Microbiology 30 (2012), 132–138.
26. Ladero, V., Martín, M.C., Redruello, B., Mayo, B., Flórez, A.B., Fernández, M., et al. Genetic and functional analysis of biogenic amine production capacity among starter and non-starter lactic acid bacteria isolated from artisanal cheeses. European Food Research and Technology 241 (2015), 377–383.
27. Linares, D.M., Del Río, B., Ladero, V., Martínez, N., Fernández, M., Martín, M.C., et al. Factors influencing biogenic amines accumulation in dairy products. Frontiers in Microbiology, 3, 2012, 180.
28. Li, Q., Wang, J., Liu, C., Beers. Pandey, A., Du, G., Sanroman, M.A., Soccol, C.R., Dussap, C.G., (eds.) Current developments in biotechnology and bioengineering. Food and beverages industry, 2017, Elsevier, Amsterdam, 305–351.
29. Marcobal, A., De las Rivas, B., Landete, J.M., Tabera, L., Muñoz, R., Tyramine and phenylethylamine biosynthesis by food bacteria. Critical Reviews in Food Science and Nutrition 52 (2012), 448–467.
30. Moreno-Arribas, M.V., Polo, M.C., Jorganes, F., Munoz, R., Screening of biogenic amine production by lactic acid bacteria isolated from grape must and wine. International Journal of Food Microbiology 84 (2003), 117–123.
31. Muñoz-Atienza, E., Landeta, G., de las Rivas, B., Gómez-Sala, B., Muñoz, R., Hernández, P.E., et al. Phenotypic and genetic evaluations of biogenic amine production by lactic acid bacteria isolated from fish and fish products. International Journal of Food Microbiology 146 (2011), 212–216.
32. Nagao, Y., Kodama, H., Yamaguchi, T., Yonezawa, T., Taguchi, A., Fushiki, T., Reduced urination rate while drinking beer with an unpleasant taste and off-flavor. Bioscience, Biotechnology, and Biochemistry 63 (1999), 468–473.
33. Pérez-Martín, F., Seseña, S., Izquierdo, P.M., Palop, M.L., Are Enterococcus populations present during malolactic fermentation of red wine safe?. Food Microbiology 42 (2014), 95–101.
34. Poveda, J.M., Molina, G.M., Gómez-Alonso, S., Variability of biogenic amine and free amino acid concentrations in regionally produced goat milk cheeses. Journal of Food Composition Analysis 51 (2016), 85–92.
35. Prádenas, J., Galarce-Bustos, O., Henríquez-Aedo, K., Mundaca-Uribe, R., Aranda, M., Occurrence of biogenic amines in beers from Chilean market. Food Control 70 (2016), 138–144.
36. Romero, R., Bagur, M.G., Sánchez-Viñas, M., Gazquez, D., The influence of the brewing process on the formation of biogenic amines in beers. Analytical and Bioanalytical Chemistry 376 (2003), 162–167.
37. Ruiz, P., Pérez-Martín, F., Seseña, S., Palop, M. Ll, Seasonal diversity and safety evaluation of enterococci population from goat milk in a farm. Dairy Science and Technology 96 (2016), 359–375.
38. Savijoki, K., Ingmer, H., Varmanen, P., Proteolytic systems of lactic acid bacteria. Applied Microbiology Biotechnology 71 (2006), 394–406.
39. Tang, T., Shi, T., Qian, K., Li, P., Li, J., Cao, Y., Determination of biogenic amines in beer with pre-column derivatization by high performance liquid chromatography. Journal of Chromatography B 877 (2009), 507–512.
40. Ten Brink, B., Damink, C., Joosten, H.M.L.J., Huis in ‘t Veld, J.H.J., Occurrence and formation of biologically active amines in foods. International Journal Food Microbiology 11 (1990), 73–84.
41. Wolken, W.A., Lucas, P.M., Lonvaud-Funel, A., Lolkema, J.S., The mechanism of the tyrosine transporter TyrP supports a proton motive tyrosine decarboxylation pathway in Lactobacillus brevis. Journal of Bacteriology 188 (2006), 2198–2206.