Biogenic Amine Changes Related to Lactic Acid Bacteria During Brewing.

Biogenic amine contents and microbial contamination (wild yeasts and lactic acid bacteria) were followed during beer fermentation in both industrial and pilot plants. No significant change in the amine contents was observed, except for tryptamine and tyramine. Tyramine formation showed a great variability (from 8 to almost 30 mg/l), while tryptamine formation was always much lower than tyramine (<3.