Abstract
The formation of biogenic amines in food and beverages is mainly due to the presence of proteins and/or free amino acids that represent the substrates for microbial or natural enzymes with decarboxylation or amination activity. Fermentation occurring in many alcoholic beverages, such as wine, beer, cider, liqueurs, as well as coffee and tea, is one of the main processes affecting their production. Some biogenic amines can also be naturally present in some fruit juices or fruit-based drinks. The dietary intake of such compounds should consider all their potential sources by both foods and drinks, taking in account the health impact on some consumers that represent categories at risk for a deficient metabolic activity or assuming inhibiting drugs. The most important tool to avoid their adverse effects is based on prevention through the selection of lactic acid bacteria with low decarboxylating activity or good manufacturing practices hurdling the favoring conditions on biogenic amines’ production.
Highlights
The biogenic amines (BAs) are nitrogenous compounds deriving from enzymatic reactions such as decarboxylation, transamination, reductive amination, and degradation of the corresponding precursor amino acids
Based on their chemical structure, they are distinguished as aliphatic, aromatic (β-phenylethylamine and tyramine), or heterocyclic
They are classified into monoamine, diamine, and polyamine according to their number of amine groups [1]
Summary
The biogenic amines (BAs) are nitrogenous compounds deriving from enzymatic reactions such as decarboxylation, transamination, reductive amination, and degradation of the corresponding precursor amino acids. Some conditions occurring during the fermentation process of foods and drinks can significantly affect and/or increase the synthesis of BAs in the final product. The alcoholic beverages are characterized by process with production of ethanol and are generally classified as wines, beers, and spirits. LAB in wines, musts, and grapes belong to the genera Oenococcus, Pediococcus, 2, and undesirable metabolites, such as BAs can be formed. LAB in wines,and musts, and grapes to the genera Oenococcus, Pediococcus, Lactobacillactic acid and from sugars, or heterofermentative, producing ethanol, lus, and Leuconostoc2[10]. The latter is able growing with high alcohol and SO content, as well as controlled fermentation after inoculation with selected starter cultures, mainly Oenococcus with The low latter pH and temperature.
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