Formation of ethyl carbamate and changes during fermentation and storage of yellow rice wine

Wu, Pinggu; Cai, Chenggang; Shen, Xianghong; Wang, Liyuan; Zhang, Jing; Tan, Ying; Jiang, Wei; Pan, Xiaodong

doi:10.1016/j.foodchem.2013.11.135

Cited by 43 publications

(51 citation statements)

References 16 publications

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“…). A total of 14.34–22.71 µg/L EC was generated during the frying process, and this result was in accordance with Wu et al , who reported a similar range of EC formation of ~14.3–57.0 µg/L in rice wines manufactured by different factories in China.…”

Section: Resultssupporting

confidence: 90%

“…The EC in the TS and EE samples was initially present at the beginning stage of primary fermentation (labelled as ‘ a ’ stage in Fig. ), which was consistent with other reports for EC monitoring . Wu et al demonstrated that EC could not be detected in raw rice and water, and was only slowly generated during the fermentation process.…”

Section: Resultssupporting

confidence: 86%

“…With regard to all eight Chinese rice wines of TS and EE, their EC concentration revealed a sharp rise from the beginning (the first day) to the end of primary fermentation stage (the fifth day), then generally increased during secondary fermentation. A similar regularity of EC formation was previously reported in the fermentation process of Chinese rice wine mechanically and commercially produced in Hangzhou .…”

Section: Resultssupporting

confidence: 86%

“…Heat sterilization (also called frying), is a well‐known process that sterilizes and matures the finished Chinese rice wine, which then exhibits better stability, quality and flavour . During this heat process (~85 °C), although the high temperature can destroy various microorganisms and bacteria to prevent urea formation from arginine biologically, it may also promote EC formation owing to the chemical reaction between the existing urea and ethanol in the fermented wine.…”

Section: Resultsmentioning

confidence: 99%

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Effect of ‘wheat Qu’ addition on the formation of ethyl carbamate in Chinese rice wine with enzymatic extrusion liquefaction pretreatment

Wang

et al. 2015

J. Inst. Brew.

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Ethyl carbamate (EC), which has been confirmed as probably carcinogenic to humans, can be formed during the alcoholic fermentation of Chinese rice wine. In this study, EC and two possible precursors (urea and arginine) were analysed in wines fermented from rice processed by enzymatic extrusion liquefaction pretreatment, with different wheat Qu content gradients from 6 to 18% (dry basis, d.b.). The EC concentration decreased 22.5% with the addition of wheat Qu reduced to 6% for the enzymatic extrusion‐processed rice wine (EE). Moreover, although the arginine was generated 6.33–8.39 times higher in the enzymatic extruded rice, instead of the traditional treated rice at the same wheat Qu level, the corresponding level of urea formed from arginine was not high in the EE. In addition, rice treated by extrusion combined with enzymatic hydrolysis was found to be more utilizable and fermentable, and the lost quality of the final traditional rice wine with the low wheat Qu level (6–14%) could be improved using enzymatically extruded rice as the fermenting material. Therefore, it may be feasible to inhibit EC accumulation in Chinese rice wine by wheat Qu control, combined with enzymatic extrusion pretreatment for rice. Copyright © 2015 The Institute of Brewing & Distilling

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Section: Resultssupporting

confidence: 90%

Section: Resultssupporting

confidence: 86%

Section: Resultssupporting

confidence: 86%

Section: Resultsmentioning

confidence: 99%

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Effect of ‘wheat Qu’ addition on the formation of ethyl carbamate in Chinese rice wine with enzymatic extrusion liquefaction pretreatment

Wang

et al. 2015

J. Inst. Brew.

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“…The YW is popular in China for its bright brown color, subtle sweet flavor, and low alcohol content. However, a high EC concentration (73.2 µg L −1 -243.9 µg L −1 ) was detected in YW (Fu et al, 2010;Wang et al, 2010;Wu et al, 2014). EC can be reduced by adding urease into fermentation mash or beverage to decompose the urea (Fujinawa et al, 1990;Ough et al, 1990;Miyagawa et al, 1999) or by inhibiting the arginase activity in yeast with antisense RNA interference or Car1 gene knockout (Parr et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

Construction of car1 Deletion Mutant fromSaccharomyces cerevisiaeand Evaluation of Its Fermentation Ability

Zhang

Chen

2015

Food Biotechnology

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In order to reduce ethyl carbamate content in yellow wine (YW), a car1 deletion mutant (S car1) was constructed by SFH-PCR-mediated gene knockout and the YW fermentation process of the S car1 were analyzed. The results indicated that S car1 was successfully constructed. The stationary phase of the S car1 was at 30 h and 6 h later than that of the wild strain (24 h).The arginase activity in cultural supernatant of S car1 was not detected, while the 5.2 U activity was detected in that of the wild strain after being cultured for 18 h in YNBG. The fermentation profile of the S car1 was basically the same with that of the wild strain. The arginine (5.29 g/100 L), lysine (3.16 g/100 L) and cysteine concentrations (1.38 g/100 L) in the YW brewed with S car1 were higher than that in the YW brewed with wild strain (0.44 g/100 L,1.46 g/100 L and 0.63 g/100 L, respectively),but the ornithine concentration (0.58 g/100 L) was lower than that in the YW brewed with wild strain (1.98 g/100 L).The EC concentration in YW brewed with S car1 (5.93 µg/L) was notably lower than that in YW brewed with wild strain (40.65 µg/L).The successful construction of S car1 would provide a strain to produce YW with low concentration EC. However, the safety of the mutant should be assessed before it is used as starter.

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Bacteria‐Based Processes and Products

2014

Fundamentals of Food Biotechnology

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Fermented dairy products are enjoying increased popularity as convenient, nutritious, stable, natural, and healthy foods. Lactic acid bacteria (LAB) are intimately associated with food, feed, and health. For this reason, they have become established as a major target for modern biotechnological research and development. The characteristic aroma, flavor, and texture of fermented dairy foods are often due to the growth of LAB. The LAB form a diverse group of microorganisms, such as the genera Lactobacillus, Lactococcus, Streptococcus, Leuconostoc, and Pediococcus, which are Gram-positive and catalase-, reductase-, oxidase-negative, as well as nonmotile and non-spore-forming. Current taxonomies of LAB and bifidobacteria are reviewed (Björkroth and Koort, 2011;Sonomoto and Yokota, 2011). Increasingly, Bifidobacterium is associated with this group and is added to the traditional yogurt cultures. Bifidobacterium was often classified to LAB, but is belongs to the high-G+C species, Gram-positive Actinobacteria (Actinomyces, Streptomyces, Arthrobacter, Micrococcus, Bifidobacterium). As an anaerobic bacterium, it ferments glucose via the fructose-6-phosphate phosphoketolase pathway and not via glycolysis. The typical fermentation end products are acetate and lactate. Low concentrations of O 2 and CO 2 can have a stimulatory effect on the growth of these Bifidobacterium strains. Based on the growth profiles under different O 2 concentrations, the Bifidobacterium species were classified into four classes: O 2 -hypersensitive, O 2 -sensitive, O 2 -tolerant, and microaerophilic. The primary factor responsible for aerobic growth inhibition is proposed to be the production of hydrogen peroxide (H 2 O 2 ) in the growth medium. A H 2 O 2 -forming NADH oxidase was purified from O 2 -sensitive Bifidobacterium bifidum and was identified as a b-type dihydroorotate dehydrogenase. The kinetic parameters suggested that the enzyme could be involved in H 2 O 2 production in highly aerated environments.Although these LAB have been well studied and have enjoyed longstanding use in the food industry, there are still rapid developments in the field, and new uses and properties Fundamentals of Food Biotechnology, Second Edition. Byong H. Lee.

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Formation of ethyl carbamate and changes during fermentation and storage of yellow rice wine

Cited by 43 publications

References 16 publications

Effect of ‘wheat Qu’ addition on the formation of ethyl carbamate in Chinese rice wine with enzymatic extrusion liquefaction pretreatment

Effect of ‘wheat Qu’ addition on the formation of ethyl carbamate in Chinese rice wine with enzymatic extrusion liquefaction pretreatment

Construction of car1 Deletion Mutant fromSaccharomyces cerevisiaeand Evaluation of Its Fermentation Ability

Bacteria‐Based Processes and Products

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