Correlation between the microbial community and ethyl carbamate generated during Huzhou rice wine fermentation

Tian, Shufang; Zeng, Weizhu; Zhou, Jingwen; Du, Guocheng

doi:10.1016/j.foodres.2022.111001

Cited by 16 publications

(12 citation statements)

References 54 publications

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“…Urea and citrulline are intermediate products of arginine degradation, which is a main amino acid in CRW. In addition, urea and citrulline can also be produced by Saccharomyces cerevisiae and other metabolic processes . Therefore, we can consider reducing the EC content in CRW by eliminating the precursor substances of EC and changing the starter culture.…”

Section: Safety and Improvement Methods Of Crwmentioning

confidence: 99%

Research Progress on Flavor and Quality of Chinese Rice Wine in the Brewing Process

Mao,

Yue,

et al. 2023

ACS Omega

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Chinese rice wine (CRW) is a traditional and unique alcoholic beverage in China, favored by many consumers for its rich aroma, unique taste, and complex ingredients. Its flavor is primarily composed of volatile and nonvolatile compounds. These flavor compounds are partly derived from grains and starters (Qu), while the other part is produced by microbial metabolism and chemical reactions during the brewing process. Additionally, ethyl carbamate (EC) in CRW, a hazardous chemical, necessitates controlling its concentration during brewing. In recent years, numerous new brewing techniques for CRW have emerged. Therefore, this paper aims to collect aroma descriptions and thresholds of flavor compounds in CRW, summarize the relationship between the brewing process of CRW and flavor formation, outline methods for reducing the concentration of EC in the brewing process of CRW, and summarize the four stages (pretreatment of grains, fermentation, sterilization, and aging process) of new techniques. Furthermore, we will compare the advantages and disadvantages of different approaches, with the expectation of providing a valuable reference for improving the quality of CRW.

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Section: Safety and Improvement Methods Of Crwmentioning

confidence: 99%

Research Progress on Flavor and Quality of Chinese Rice Wine in the Brewing Process

Mao,

Yue,

et al. 2023

ACS Omega

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“…PCR products were extracted from 1% (w/v) agarose gels. The sequencing was performed Sangon Biotech (Shanghai, China) Co., Ltd. using the Illumina MiSeq system (Illumina, San Diego, CA, USA) following the manufacturer's protocols (Tian et al ., 2022b).…”

Section: Methodsmentioning

confidence: 99%

“…The physicochemical indexes such as ethanol, total acid, pH, total sugar and amino nitrogen were tested according to the Chinese national standard (GB/T 13662‐2018) (Tian et al ., 2022b). Among them, the ethanol content was simultaneously determined using HPLC equipped with refractive index detector (RID) with a Aminex HPX‐87H column (7.8 mm × 300 mm; Bio‐Rad, Hercules, CA, USA).…”

Section: Methodsmentioning

confidence: 99%

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Effect of two starters (Jiu Yao) on Chinese rice wine microbial community and flavour

Tian

et al. 2023

Int J of Food Sci Tech

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Summary The starters (Jiu Yao) play key roles in the fermentation of rice wine. However, the microbial composition in the starters and their impact on the dynamic changes in the microbial community during the fermentation of Chinese rice wine (CRW) remain unknown. This study aimed to investigate the microbial community structure in different stages of CRW fermentation with two starters (Q1 and Q2) using high‐throughput sequencing approaches. The β‐diversity analysis showed significant differences in fungal components during fermentation, but no significant differences in bacterial composition. Saccharomyces, Aspergillus, Wickerhamomyces and Hyphopichia were the dominant fungal genera. Pediococcus and Weissella were the main bacterial genera. In addition, the ethanol content of wine fermented with Q1 starter (13.33%) is not as high as that of wine made with Q2 starter (14.57%). The total sugar concentration of Q1 and Q2 starters fermentation broth (HJ‐1 and HJ‐2) is 22.74 and 30.20 g L−1, respectively. The correlation analysis showed 11 dominant microbial genera are strongly related to 27 volatile compounds in HJ‐1, and seven dominant microbial genera are strongly related to 18 volatile compounds in HJ‐2. In conclusion, this study indicated that CRW brewed with different starters have different flavour profiles.

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“…First, arginine generates ornithine through arginase, after which ornithine is generated by ornithine aminotransferase (OTC) encoded by arc B to generate citrulline. In addition, ornithine generates carbamoyl phosphate at the same time as citrulline, which generates NH 3 and CO 2 via the carbamate kinase encoded by arc C (Tian, Zeng, Zhou, et al., 2022).…”

Section: Overview Of Ec Formation and Main Pathways During Wine Produ...mentioning

confidence: 99%

Research progress on the application of different controlling strategies to minimizing ethyl carbamate in grape wine

Deng

Han

et al. 2023

Comp Rev Food Sci Food Safe

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Ethyl carbamate (EC) is a probable carcinogenic compound commonly found in fermented foods and alcoholic beverages and has been classified as a category 2A carcinogen by the International Agency for Research on Cancer (IARC).Alcoholic beverages are one of the main sources of EC intake by humans. Therefore, many countries have introduced a standard EC limit in alcoholic beverages. Wine is the second largest alcoholic beverage in the world after beer and is loved by consumers for its rich taste. However, different survey results showed that the detection rate of EC in wine was almost 100%, while the maximum content was as high as 100 μg/L, necessitating EC content regulation in wine. The existing methods for controlling the EC level in wine mainly include optimizing raw fermentation materials and processes, using genetically engineered strains, and enzymatic methods (urease or urethanase). This review focused on introducing and comparing the advantages, disadvantages, and applicability of methods for controlling EC, and proposes two possible new techniques, that is, changing the fermentation strain and exogenously adding phenolic compounds. In the future, it is hoped that the feasibility of this prospect will be verified by pilot-scale or large-scale application to provide new insight into the regulation of EC during wine production. The formation mechanism and influencing factors of EC in wine were also introduced and the analytical methods of EC were summarized.

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Correlation between the microbial community and ethyl carbamate generated during Huzhou rice wine fermentation

Cited by 16 publications

References 54 publications

Research Progress on Flavor and Quality of Chinese Rice Wine in the Brewing Process

Research Progress on Flavor and Quality of Chinese Rice Wine in the Brewing Process

Effect of two starters (Jiu Yao) on Chinese rice wine microbial community and flavour

Research progress on the application of different controlling strategies to minimizing ethyl carbamate in grape wine

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