Biogenic amines (BAs) are abundant in craft beer and pose toxicological risks to consumers. Certain microbes have shown potential for degrading BAs. This study, for the first time, used beer as a fermentation system to screen three yeast strains: Saccharomyces cerevisiae I45, Pichia kluyveri NW5, and Pichia terricola LB60, which effectively reduced BA levels in stout beer. The degradation rates for tryptamine by S. cerevisiae I45, tyramine by P. kluyveri NW5, and putrescine by P. terricola LB60 were 55.76 %, 41.75 %, and 36.53 %, respectively. After mixed fermentation, the total BAs degradation rate in the stout beer was 48.81 %, and the highest degradation rates of the representative bioamines tryptamine and putrescine were 40.52 % and 50.96 %, respectively. Additionally, glycerol yield and ester content were significantly increased, without negatively impacting the beer's volatile aroma components, while enhancing characteristic aromas like rose and tropical fruit. These findings provide a theoretical basis and technical guidance for improving the safety and sensory quality of craft beer.

• PMID: 39967102
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Journal Article

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Hong K, Li C, Ai J, Han X, Han B, Qin Q, Deng H, Wu T, Zhao X, Huang W, ... Show all

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