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Advances in microbial enzymatic elimination of ethyl carbamate in Chinese rice wine / 生物工程学报
Chinese Journal of Biotechnology ; (12): 567-576, 2019.
Article in Chinese | WPRIM | ID: wpr-771352
Responsible library: WPRO
ABSTRACT
Ethyl carbamate (EC), a carcinogenic and teratogenic chemical that is widely distributed in various alcoholic beverages, has attracted much attention. Microbial enzymatic degradation of EC in rice wine is always efficient and attractive. In this review, we summarize the research progress and problems of microbial enzymatic elimination of EC in rice wine from three aspects the mechanisms of EC formation in rice wine, the research progress of acid urease, and the research progress of urethanase. Then, we propose the corresponding strategies to solve the problems screening new urethanase with satisfied enzyme properties, food-grade expression and directed evolution of the bifunctional Fe³⁺-dependent acid urease and acid urease used in combination with urethanase to eliminate both urea and EC in rice wine.
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Full text: Available Index: WPRIM (Western Pacific) Main subject: Oryza / Urea / Urease / Urethane / Wine Language: Chinese Journal: Chinese Journal of Biotechnology Year: 2019 Type: Article

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Full text: Available Index: WPRIM (Western Pacific) Main subject: Oryza / Urea / Urease / Urethane / Wine Language: Chinese Journal: Chinese Journal of Biotechnology Year: 2019 Type: Article