Biogenic amine formation in bottled beer

Formation of six biogenic amines in bottled beers was investigated in seven laboratory experiments. Amines were determined as N-benzamides by micellar electrokinetic capillary chromatography. Formation of amines, during the initial 8-day storage of bottled beers from three breweries at 21 °C was very limited. However, statistically highly significant tyramine formation was observed in one experiment during 12-weeks’ storage. Considerable increases of tyramine and to a lesser extent of histamine levels, were found in beers inoculated with mixed cultures of brewery lactic acid bacteria and stored until haze formation. Lactobacilli were much more effective amine producers than pediococci. Limited increases of putrescine and spermidine levels were observed only sporadically. Cadaverine contents were not affected; tryptamine levels were below the detection limit. Thus, tyramine and histamine levels can increase considerably in insufficiently pasteurised bottled beers.