13,701
edits
Changes
no edit summary
Biogenic amines are produced by all living things and are present in many fermented beverages. High dosages can lead to health issues such as vomiting, headache, asthma, hypotension, and cardiac palpitation. Thus, biogenic amines have been studied intensely <ref name="Wade_2018" />. For more information on biogenic amines in beer in general, see [http://suigenerisbrewing.com/index.php/2019/01/22/biogenic-amines/ "Fact or Fiction – Biogenic Amines in Beer" by Dr. Bryan Heit].
Some strains of lactic acid bacteria, including ''Pediococcus'', can metabolize amino acids into biogenic amines, and potentially also degrade them<ref>[https://watermark.silverchair.com/0362-028x-60_7_831.pdf Tyramine Formation by Pediococcus spp. during Beer Fermentation. MARIA IZQUlERDO-PULIDO, JOSEP-MIQUEL CARCELLER-ROSA, ABEL MARINE-FONT, and M. CARMEN VIDAL-CAROU. 1996.]</ref>. The number of strains capable of producing biogenic amines appears to be very low. [https://link.springer.com/pdf%2F10.1007%2FBF01105812 Weiller and Radler (1976)] found that only one out 28 strains of ''P. cerevisiae'' (later reclassified to ''P. damnosus'' and ''P. pentosaceus'') produced biogenic amines. [https://www.ncbi.nlm.nih.gov/pubmed/973463 Strickland et al. (2016)] found that out of multiple species of ''Pediococcus'', only one strain of ''P. inopinatus'' produced biogenic amines, and it only produced 3.3 mg/L of histamine. [https://www.sciencedirect.com/science/article/pii/S0168160511002893 García‐Ruiz et al. (2011)] reported that 9 out of 85 strains of ''P. parvulus'' and ''P. pentosaceus'' were able to degrade some biogenic amines (histamine, tyrosine, and putrescine) in culture media, but were unable to do so in wine, indicating that any degradation of biogenic amines in wine that might occur is not likely due to lactic acid bacteria, but due to some other cause <ref name="Wade_2018" />.
Izquierdo-Pulido et al. (1995) found that out of 35 samples of Spanish lagers contaminated with ''Pediococcus'', 21 of them had final tyramine levels between 5-10 mg/l, 6 of them had no detected tyramine, and 8 of them had high levels around 25 mg/l, with higher levels being correlated to higher cell counts of ''Pediococcus''. higher levels of tyramine were associated with higher cell counts of the tyramine-producing strains during smaller bench test fermentations as well. There was no correlation between the presence of wild yeast and tyramine production. Filtration and pasteurization after fermentation had no effect on the levels of tyramine in the final beers <ref>[https://watermark.silverchair.com/0362-028x-59_2_175.pdf Biogenic Amine Changes Related to Lactic Acid Bacteria During Brewing. MARIAI ZQUIERDO-PULIDO, JUDIT FONT-FABREGAS, JOSEP-MIQUEL CARCELLER-ROSA, ABEL MARINE-FONT, and CARMENVIDAL-CAROU. 1995.]</ref>.