Ethyl carbamate formation regulated by Saccharomyces cerevisiae ZJU in the processing of Chinese yellow rice wine
Ethyl carbamate formation regulated by Saccharomyces cerevisiae ZJU in the processing of Chinese yellow rice wine
复制标题
酿酒酵母ZJU调控黄酒加工过程中氨基甲酸乙酯的形成
DOI：
10.1111/ijfs.12665
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发表时间：
2015-03-01
影响因子：
3.3
通讯作者：
Chen, Qi-He
中科院分区：
文献类型：
--
作者：
Fang, Ruo-Si;Dong, Ya-Chen;Chen, Qi-He
氨基甲酸乙酯（EC）是一种可能存在于发酵食品中的致癌物质。在传统的发酵工艺中，中国发酵剂起着重要的作用，但它含有多种微生物，这使得有效抑制EC成为一个挑战。因此，用单一的酵母菌株（酿酒酵母ZJU）代替传统的发酵剂来调节EC催化剂。本研究中，酿酒酵母ZJU可以减少EC的生成，EC浓度的数据表明，使用酿酒酵母ZJU代替传统的发酵剂，EC的最大减少率为85.6%。胞外尿素和瓜氨酸是EC的主要前体物质。与自然发酵相比，实验组氨基酸和挥发性风味物质的含量没有显著影响。研究结果表明，发酵剂的变化可以调节EC。
Ethyl carbamate (EC) is a probable carcinogen existing in most fermented foods. Throughout traditional fermentation processes, the Chinese fermentation starter plays an important role, but it contains varieties of microorganisms which make inhibiting EC efficiently become a challenge. Therefore, the traditional fermentation starter is substituted with a single yeast strain (Saccharomyces cerevisiae ZJU) to regulate EC catabolism. In this work, S.cerevisiae ZJU can reduce EC formation and the data of EC concentration show that there is 85.6% reduction of EC at most using S.cerevisiae ZJU instead of the traditional fermentation starter. Extracellular urea and citrulline were the leading precursors of EC. The content of amino acids and volatile flavour compounds in the experimental group has no significant influence compared to the natural fermentation. The findings in this work suggest that EC can be regulated by means of the fermentation starters variation.