A Lactobacillus brevis strain with citrulline re-uptake activity for citrulline and ethyl carbamate control during Chinese rice wine fermentation
A Lactobacillus brevis strain with citrulline re-uptake activity for citrulline and ethyl carbamate control during Chinese rice wine fermentation
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具有瓜氨酸再摄取活性的短乳杆菌菌株，用于控制黄酒发酵过程中的瓜氨酸和氨基甲酸乙酯
DOI：
10.1016/j.fbio.2020.100612
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发表时间：
2020-08-01
期刊：
影响因子：
5.2
通讯作者：
Lu, Jian
中科院分区：
文献类型：
--
作者：
Yu, Wei;Xie, Guangfa;Lu, Jian
氨基甲酸乙酯是一种潜在的致癌物质，来源于中国黄酒中乙醇与尿素和瓜氨酸的自发反应。从黄酒发酵液中分离得到的短乳杆菌2-34菌株在单独培养和共培养体系中均表现出较高的瓜氨酸重摄取能力。因此，本研究在中国米酒发酵中补充了该菌株与发酵剂接种，目的是降低瓜氨酸和随后的氨基甲酸乙酯含量。最终的中国米酒酒含有较少的瓜氨酸和氨基甲酸乙酯，以及几种有害的高级醇，和更多的酯，有助于风味。基因测序显示存在dcuC和转运蛋白基因，其编码的蛋白质可能负责瓜氨酸转运。该研究表明了控制中国米酒中瓜氨酸和氨基甲酸乙酯的可能方法，并揭示了瓜氨酸转运机制的某些方面。
Ethyl carbamate is a potential carcinogenic compound derived from the spontaneous reaction of ethanol with urea and citrulline in Chinese rice wine. The strain Lactobacillus brevis 2-34 isolated from Chinese rice wine fermentation liquor showed high citrulline re-uptake capacity in both single and co-culture systems. The present study therefore supplemented this strain with starter inoculations in Chinese rice wine fermentation, with the aim to decrease citrulline and subsequent ethyl carbamate content. The final Chinese rice wine liquor contained less citrulline and ethyl carbamate, as well as several harmful higher alcohols, and more esters which contributed to flavors. Gene sequencing showed the presence of the dcuC and transporter genes, for which the encoded proteins may be responsible for citrulline transportation. This study showed a possible way to control citrulline and ethyl carbamate in Chinese rice wine and also showed some aspects of the citrulline transport mechanism.