Citrulline production by lactic acid bacteria in Chinese rice wine
Citrulline production by lactic acid bacteria in Chinese rice wine
复制标题
黄酒中乳酸菌生产瓜氨酸的研究
DOI：
10.1002/jib.475
复制
发表时间：
2018-01-01
影响因子：
2.6
通讯作者：
Xie, Guangfa
中科院分区：
文献类型：
--
作者：
Yu, Wei;Li, Xiaomin;Xie, Guangfa
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 (c) 2018 The Institute of Brewing & Distilling
