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A Study of Biogenic Amines in Sour Beer Production 

Abstract

Biogenic amines (BAs) are naturally occurring, low molecular weight, organic bases found in fermented foods, beverages, and the human body. Some important BAs, in terms of foodborne toxicity, include histamine, cadaverine, and putrescine, which are commonly associated with lactic acid bacteria metabolism. Elevated levels of BAs not only pose potential health risks but also contribute to aroma and flavor effects, particularly in wine and beer, including sour beer. Seven fermentation conditions were explored using a combination of kettle souring and lactic acid-producing yeasts. A quantitative analysis of six BAs—phenylethyl amine, triethylenediamine, putrescine, cadaverine, histamine, and tyramine—was performed. Only cadaverine appeared in any significant quantities (>2.0 mg/L). In addition to the laboratory-scale fermentations, four representative samples of aged, spontaneously fermented lambic-style beers were analyzed for BA content, with the addition of spermine and spermidine being quantified. Our findings demonstrate that BAs may be organism specific, while also demonstrating that under specific conditions BA evolution may be limited. A more in-depth survey of a wider variety of sour (wild or mixed culture) commercial beers is warranted to supplement current knowledge. By examining BA production under specific fermentation conditions, this study sheds light on potential strategies to mitigate the formation of harmful compounds in sour beer. The results emphasize the importance of careful selection and control of fermentation processes to enhance beer quality and safety.