Abstract
As microbreweries have flourished and craft beer brewing has expanded into a multibillion-dollar industry, the ingredients and techniques used to brew beer have changed and diversified. New brewing ingredients and techniques have led to increased concern over biogenic amines in the final product. Biogenic amine composition and concentration in beer, as well as the changes to the protein and amino acid content when adjuncts are used, have received little attention. A complex biochemical mixture, the proteins, amino acids, and biogenic amines undergo a variety of enzymatic and non-enzymatic catabolic, proteolytic, and oxidative reactions during brewing. As biogenic amines in fermented food receive increased scrutiny, evaluating knowledge gaps in the evolution of these compounds in the beer brewing process is critical.
Highlights
Beer brewing has been practiced for thousands of years by many cultures and continues to be a popular and financially significant practice [1]
This review examines published literature to highlight gaps in knowledge regarding the catabolic changes proteins experience during beer production, biogenic amine genesis by fermentative microbes, and the effects novel ingredients and brewing techniques have on microbial stress
Because Group A and Group B amino acids are digested and absorbed by the yeast (Table 5), there should be few of these amino acids in the finished beer, but their decarboxylated biogenic amines may be present in higher concentrations
Summary
Beer brewing has been practiced for thousands of years by many cultures and continues to be a popular and financially significant practice [1]. Proteins and the amino acids that compose them vary widely in foods Identification of these nitrogenous compounds present in barley and wort, and which are most likely to be metabolized by Saccharomyces yeast, is necessary for predicting the amino acid and biogenic amine composition of the finished beer. Biogenic amines are a diverse group of basic, nitrogenous, amine-containing molecules Amines in this group are primarily created through the enzymatic decarboxylation of amino acids by living organisms, but can be generated through transamination of various alkanes, such as the conversion of putrescine to spermidine [6]. The presence of these compounds in food products is a concern because of their potential deleterious health effects when ingested. This review examines published literature to highlight gaps in knowledge regarding the catabolic changes proteins experience during beer production, biogenic amine genesis by fermentative microbes, and the effects novel ingredients and brewing techniques have on microbial stress
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