Levels of biogenic amines as a measure of the quality of the beer fermentation process: Data from Belgian samples

Abstract

Biogenic amines were determined by HPLC in four beer types. In spontaneously fermented beers (SF beers), the amounts of vasoactive amines reached high levels, namely a mean value (1) above 20 mg/l for tyramine and (2) close to 10 mg/l for histamine. Considering the bacterial origin of these amines, we established a calculation formula for a Beer biogenic amine index (Beer BAI), reflecting the microbiological quality of the fermentation process. Using this formula we determined a mean Beer BAI value lying between 0.84 ± 0.89 (high quality) in low fermented beers and 16.2 ± 13.9 in SF beers. BAI values ⩾10 (poor hygienic fermentation process) corresponded to beers showing values of vasoactive BA (>10 mg/l) that could cause health troubles in certain types of consumers (people under treatment with monoamine-oxidase medication or genetically more sensitive to food-born BA).