Analysis of Key Genes Responsible for Low Urea Production in Saccharomyces cerevisiae JH301

Liang, Zhangcheng; Su, Hao; Ren, Xiangyun; Lin, Xiangui; He, Zilong; Li, Xiangyou; Zheng, Yan

doi:10.3389/fmicb.2022.894661

Cited by 6 publications

(4 citation statements)

References 41 publications

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“…Saccharomyces cerevisiae AW001 and D2 screened in rice wine could reduce urea by 20%–60% (Chen et al., 2022). Similarly, S. cerevisiae JJND‐072, Pichia kudriavzevii JZ523, and S. cerevisiae JH301 screened in Baijiu could reduce urea by 15%–30% (Liang et al., 2022). Wickerhamomyces anomalus CGMCC 12416 screened in wine can significantly reduce the urea content in fermented grains and unheated raw wine (20%–50%) (Xu & Wu, 2019).…”

Section: Prevention Of Nmh Contamination In the Process Of Alcoholic ...mentioning

confidence: 99%

Mitigation of microbial nitrogen‐derived metabolic hazards as a driver for safer alcoholic beverage choices: An evidence‐based review and future perspectives

Liao,

Asif,

Huang

et al. 2023

Comp Rev Food Sci Food Safe

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Alcoholic beverages have been enjoyed worldwide as hedonistic commodities for thousands of years. The unique quality and flavor are attributed to the rich microbiota and nutritional materials involved in fermentation. However, the metabolism of these microbiota can also introduce toxic compounds into foods. Nitrogen‐derived metabolic hazards (NMH) are toxic metabolic hazards produced by microorganisms metabolizing nitrogen sources that can contaminate alcoholic beverages during fermentation and processing. NMH contamination poses a risk to dietary safety and human health without effective preventive strategies. Existing literature has primarily focused on investigating the causes of NMH formation, detection methods, and abatement techniques for NMH in fermentation end‐products. Devising effective process regulation strategies represents a major challenge for the alcoholic beverage industry considering our current lack of understanding regarding the processes whereby NMH are generated, real‐time and online detection, and the high degradation rate after NMH formation. This review summarizes the types and mechanisms of nitrogenous hazard contamination, the potential risk points, and the analytical techniques to detect NMH contamination. We discussed the changing patterns of NMH contamination and effective strategies to prevent contamination at different stages in the production of alcoholic beverages. Moreover, we also discussed the advanced technologies and methods to control NMH contamination in alcoholic beverages based on intelligent monitoring, synthetic ecology, and computational assistance. Overall, this review highlights the risks of NMH contamination during alcoholic beverage production and proposes promising strategies that could be adopted to eliminate the risk of NMH contamination.

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Section: Prevention Of Nmh Contamination In the Process Of Alcoholic ...mentioning

confidence: 99%

Mitigation of microbial nitrogen‐derived metabolic hazards as a driver for safer alcoholic beverage choices: An evidence‐based review and future perspectives

Liao,

Asif,

Huang

et al. 2023

Comp Rev Food Sci Food Safe

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“…Urea and citrulline are the precursors of EC in huangjiu. S. cerevisiae synthesizes urea via the urea cycle, while LAB use arginine as the substrate to synthesize citrulline through the ADI pathway during huangjiu fermentation [64,74]. Although S. cerevisiae can consume urea, it preferentially utilizes preferred nitrogen sources such as glutamate due to nitrogen catabolite repression (NCR), resulting in the accumulation of the nonpreferred nitrogen source, urea [75,76].…”

Section: Functions Of Synergistic Fermentation In Maintaining Food Sa...mentioning

confidence: 99%

Synergistic Fermentation with Functional Microorganisms Improves Safety and Quality of Traditional Chinese Fermented Foods

Fan,

Qu,

Wang

et al. 2023

Foods

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Traditional fermented foods are favored by people around the world for their positive health and taste advantages. Many of the fermented foods, including Chinese traditional fermented foods, are produced through mixed-culture fermentation. Apart from reducing the formation of harmful compounds such as ethyl carbamate (EC) and biogenic amines (BAs) during food fermentation, it is also difficult to precisely control and regulate the fermentation process based on the control of environmental conditions alone, due to the complex microbiota and an unclarified fermentation mechanism. In this review, key microorganisms involved in Chinese fermented foods such as baijiu, soy sauce, and vinegar production are elaborated, and relations between microbial composition and the aroma or quality of food are discussed. This review focuses on the interpretation of functions and roles of beneficial (functional) microorganisms that participate in food fermentation and the discussion of the possibilities of the synergistic use of functional microorganisms to improve the safety and quality of Chinese fermented foods. Conducting work toward the isolation of beneficial microorganisms is a challenge for modern food fermentation technology. Thus, methods for the isolation and mutagenesis of functional microbial strains for synergistic food fermentation are summarized. Finally, the limitations and future prospects of the use of functional microorganisms in traditional Chinese fermented foods are reviewed. This review provides an overview of the applications of synergistic fermentation with functional microorganisms in the improvement of the safety or sensory qualities of fermented foods.

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“…Ethyl carbamate is mainly produced by the spontaneous reaction of urea and ethanol during the brewing process of rice wine (Fang et al ., 2019; Jung et al ., 2022). During the process of rice wine fermentation, urea is usually produced during the arginine metabolism of yeast or lactic acid bacteria (Liang et al ., 2022). At present, the main research direction of reducing EC concentration in alcoholic beverages is to reduce the content of EC precursor urea, especially in rice wine.…”

Section: Introductionmentioning

confidence: 99%

Effect of cultures of synthetic starters on the flavour and ethyl carbamate content of rice wine

Tian,

Li,

et al. 2024

Int J of Food Sci Tech

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SummaryEthyl carbamate (EC) concentration is an important indicator of the safety of rice wine. In this study, the effects of replacing traditional starters with synthetic starters on the quality of rice wine were studied to provide a basis for the application of laboratory strains to explore the metabolic basis of EC formation in rice wine fermentation systems. The effects of synthetic starters on the physicochemical indices, free amino acids, flavour compounds, urea and EC of rice wine were studied. The results showed that the microorganism species and inoculation fermentation method strongly influenced the physicochemical and flavour properties of the rice wine, among which continuous co‐fermentation improved the mellowness and flavour of the rice wine. The concentrations of urea and EC in rice wine fermented with synthetic starters decreased significantly compared with those in the control group, in which the urea content decreased by up to 97.4% and the EC content decreased by up to 90.9%. In addition, the flavour compound data showed that the differences in the aromas of rice wine fermented with different starters were mainly due to the differences in the contents of alcohols and esters. These findings suggest that EC can be regulated by changes in starters and provide guidance for the optimal configuration of mixed fermentation systems.

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Analysis of Key Genes Responsible for Low Urea Production in Saccharomyces cerevisiae JH301

Cited by 6 publications

References 41 publications

Mitigation of microbial nitrogen‐derived metabolic hazards as a driver for safer alcoholic beverage choices: An evidence‐based review and future perspectives

Mitigation of microbial nitrogen‐derived metabolic hazards as a driver for safer alcoholic beverage choices: An evidence‐based review and future perspectives

Synergistic Fermentation with Functional Microorganisms Improves Safety and Quality of Traditional Chinese Fermented Foods

Effect of cultures of synthetic starters on the flavour and ethyl carbamate content of rice wine

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