The biogenic amine-producing bacteria from craft beer and their kinetic analysis between growth characteristics and biogenic amine formation in beer.
beer-spoilage bacteria
biogenic amine
craft beer
kinetic model
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Nov 2021
Nov 2021
Historique:
revised:
10
09
2021
received:
18
03
2021
accepted:
14
09
2021
pubmed:
27
10
2021
medline:
26
11
2021
entrez:
26
10
2021
Statut:
ppublish
Résumé
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 growth-associated 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.
Identifiants
pubmed: 34699076
doi: 10.1111/1750-3841.15934
doi:
Substances chimiques
Biogenic Amines
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
4991-5003Informations de copyright
© 2021 Institute of Food Technologists®.
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