Decreased ethyl carbamate generation during Chinese rice wine fermentation by disruption of CAR1 in an industrial yeast strain

Wu, Dianhui; Li, Xiaomin; Shen, Chao; Lu, Jian; Chen, Jian; Xie, Guangfa

doi:10.1016/j.ijfoodmicro.2014.04.007

Cited by 53 publications

(56 citation statements)

References 16 publications

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“…EC in Chinese rice wine is derived from the spontaneous reaction of ethanol with urea or citrulline, especially in the boiling step, which ensures biological and non‐biological stability . It is well known that urea is mainly produced by yeast via the urea cycle, while little information is available for the origin of citrulline.…”

Section: Introductionmentioning

confidence: 99%

“…The production process of Chinese rice wine is as follows: glutinous rice steeping for 3-5 days; rice steaming and cooling; inoculation of yeast for primary fermentation for 3-5 days; secondary fermentation for about 30 days; filtering; boiling at about 90°C for 30 min; and packaging. EC in Chinese rice wine is derived from the spontaneous reaction of ethanol with urea or citrulline, especially in the boiling step, which ensures biological and non-biological stability (4,5). It is well known that urea is mainly produced by yeast via the urea cycle, while little information is available for the origin of citrulline.…”

Section: Introductionmentioning

confidence: 99%

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Citrulline production by lactic acid bacteria in Chinese rice wine

Lü

et al. 2018

J. Inst. Brew.

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Ethyl carbamate (EC) is a carcinogenic compound derived from the spontaneous reaction of ethanol with urea or citrulline in Chinese rice wine. Polymerase chain reaction–denaturing gradient gel electrophoresis showed that five species, Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus brevis, Lactococcus lactis and Lactobacillus coryniformis were the most abundant bacteria in the Chinese rice wine production process. Five strains belonging to these species can degrade arginine primarily in the exponential growth phase and accumulate citrulline in MRS‐Arg medium. In addition, an L. brevis strain was shown to be capable of assimilating citrulline, indicating the potential of this strain suggesting a potential route to reduce citrulline content and ethyl carbamate formation in Chinese rice wine fermentation. Copyright © 2018 The Institute of Brewing & Distilling

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Citrulline production by lactic acid bacteria in Chinese rice wine

Lü

et al. 2018

J. Inst. Brew.

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“…4‐Ethyl‐2‐methoxyphenol was the thermal degradation product of lignin‐related phenolic carboxylic acid because high levels of sorghum hull or rice hull were often used as the fermentation aide (Yanfang and Wenyi ), and FG had the highest content (0.24 mg/kg). One volatile aldehyde, gamma‐nonanolactone gave a potato odor, and always existed in the rice wine (Wu and others ). Conversely, 4‐ethylphenol, 2‐ethylphenol, 2‐octenal, and 2‐nonenal were observed in the raw liquor.…”

Section: Resultsmentioning

confidence: 99%

Changes in Volatile Compounds of Chinese Luzhou‐Flavor Liquor during the Fermentation and Distillation Process

Ding

Huang

et al. 2015

Journal of Food Science

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The dynamic of volatile compounds in the Zaopei during the fermentation and distillation process was tested by SPME-GCMS. The result of this study demonstrated that both volatile compounds of Zaopei and thermal reaction during distillation simply determined the unique feature of raw liquor. This study was conducted based on the real products from liquor manufactory, so it is practicable that the method can be used in an industry setting.

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“…For example, phenylalanine is transformed into the rose-like flavour molecule 2-phenylethanol via the Erhlich pathway (2,3). Third, the metabolic products of some amino acids (for example, biogenic) are the cause of controversial safety concerns (4)(5)(6). In the present study, the total protein and free amino acid content in rice wine and the 34 starting rice cultivars was measured and their relationship analysed using correlation and regression analyses.…”

Section: Introductionmentioning

confidence: 92%

Correlation between the amino acid content in rice wine and protein content in glutinous rice

Xie¹,

Yang²,

Liu³

et al. 2016

J. Inst. Brew.

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Chinese rice wine is a fermentation product of glutinous rice that contains high levels of protein and amino acids. The turnover and catabolism of amino acids by fermentative microorganisms plays an important role in wine quality. The fermentation of Chinese rice wine, using 34 different varieties of glutinous rice, and the analysis of the protein and amino acid content of the resultant rice wine using precolumn derivatization via high‐performance liquid chromatography, are reported. A model of correlation and regression analysis of the protein content in the glutinous rice and the amino acids in rice wine was established. Results showed that the correlation coefficient between the total protein in glutinous rice and the total free amino acids in rice wine was 0.557, indicating a significant relevance. The population correlation coefficient between the total protein in the glutinous rice and the amino acids in the rice wine was high, i.e. R= 0.928. The correlation between the soluble protein content in the glutinous rice and the total free amino acids in the rice wine (or individual amino acids) was negligible. The total protein content in the rice variety was positively related to the sensory performance and free amino acid content of the resultant Chinese rice wine. Copyright © 2016 The Institute of Brewing & Distilling

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Decreased ethyl carbamate generation during Chinese rice wine fermentation by disruption of CAR1 in an industrial yeast strain

Cited by 53 publications

References 16 publications

Citrulline production by lactic acid bacteria in Chinese rice wine

Citrulline production by lactic acid bacteria in Chinese rice wine

Changes in Volatile Compounds of Chinese Luzhou‐Flavor Liquor during the Fermentation and Distillation Process

Correlation between the amino acid content in rice wine and protein content in glutinous rice

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