scholarly journals Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice Wine) fermentation

2021 ◽  
Author(s):  
Guangfa Xie ◽  
Huajun Zheng ◽  
Zheling Qiu ◽  
Zichen Lin ◽  
Qi Peng ◽  
...  
Keyword(s):  
Bacterial Diversity ◽  
Wine Fermentation ◽  
Rice Wine ◽  
Chinese Rice Wine

scholarly journals Cloning and Purification of Ornithine Transcarbamoylase from Lactobacillus brevis and Its Application on Regulating Ethyl Carbamate Formation in Chinese rice wine

2020 ◽  
Vol 5 (5) ◽  
pp. 218-225
Author(s):  
Anthony Putera Setiawan ◽  
Dionne Debra Mazvita ◽  
Huang Wendi ◽  
Jin Chengyu
Keyword(s):  
Lactobacillus Brevis ◽  
Ethyl Carbamate ◽  
Arginine Deiminase ◽  
Wine Fermentation ◽  
Flavor Compounds ◽  
Rice Wine ◽  
Chinese Rice Wine ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor ◽  
Ornithine Transcarbamoylase

It was studied that ornithine transcarbamoylase played important roles in ethyl carbamate (EC) formation. Ornithine transcarbamoylase (OTCase) can degrade citrulline, a precursor of EC, through arginine deiminase pathway. Therefore, they are generally added to regulate EC catabolism in rice wine fermentation. In this work, OTCase were added in different concentration and ferment time. It turned out addition of OTCase could reduce EC to some extent, especially for low concentration enzyme addition and mid-stage addition time. Furthermore, the production of amino acids, volatile flavor compounds and sense of taste were not markedly affected. The discoveries reveal that EC can be reduced by supplying OTCase while rice wine leavening. Key words: Ethyl carbamate, Ornithine transcarbamoylase, Rice wine fermentation, Enzyme inhibition

scholarly journals Effect of citrulline metabolism inSaccharomyces cerevisiaeon the formation of ethyl carbamate during Chinese rice wine fermentation

2018 ◽  
Vol 124 (1) ◽  
pp. 77-84 ◽  
Author(s):  
Dianhui Wu ◽  
Xiaomin Li ◽  
Junyong Sun ◽  
Guolin Cai ◽  
Guangfa Xie ◽  
...  
Keyword(s):  
Ethyl Carbamate ◽  
Wine Fermentation ◽  
Rice Wine ◽  
Chinese Rice Wine

scholarly journals Effect of Chinese rice wine on proteolytic characterization originating from endogenous proteases in topmouth culter ( Culter alburnus)

2018 ◽  
Author(s):  
Xiaoli Liu ◽  
Zhaohui Wei ◽  
Linlin Fan ◽  
Da'e Ge ◽  
Fan Wang ◽  
...  
Keyword(s):  
Total Phenolics ◽  
Rice Wine ◽  
Chinese Rice Wine ◽  
Texture Profile ◽  
Total Antioxidant ◽  
Culter Alburnus ◽  
Phenolics Content ◽  
Endogenous Proteases

In this study we investigated the influence of rice wine (Jinbiao, Yinbiao, Wunianchen, Nv’erhong) on the activity of endogenous proteases, myofibrillar degradation and quality characteristics in topmouth culter muscle. Rice wines had pH of about 4.3, and micromolar level of calcium ions. Nv’erhong (NEH) had the highest total phenolics content, while Wunianchen (WNC) showed the strongest total antioxidant capacity. WNC showed the considerable inhibitory action on the endogenous proteases, and delayed the degradation of myosin heavy chain and α-actinin, which occurred more quickly in other groups, especially in blank and alcohol controls. Total volatile base nitrogen production and texture profile for the fish fillets confirmed the improvement role of rice wine on the quality. In general, rice wine can inhibit the endogenous proteases and reduce the extent of myofibrillar degradation on the combined role of acidic pH and antioxidative components, resulting in the maintaining of good quality of the fish.

scholarly journals Chinese Yellow Rice Wine Processing with Reduced Ethyl Carbamate Formation by Deleting Transcriptional Regulator Dal80p in Saccharomyces cerevisiae

Molecules ◽  
2020 ◽  
Vol 25 (16) ◽  
pp. 3580
Author(s):  
Tianyu Wei ◽  
Zhihua Jiao ◽  
Jingjin Hu ◽  
Hanghang Lou ◽  
Qihe Chen
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethyl Carbamate ◽  
Wine Fermentation ◽  
Yeast Cells ◽  
Transcriptional Level ◽  
Rice Wine ◽  
Chinese Rice Wine ◽  
Positive Regulators ◽  
External Sources ◽  
Urea Metabolism

Ethyl carbamate (EC) is a potential carcinogen that forms spontaneously during Chinese rice wine fermentation. The primary precursor for EC formation is urea, which originates from both external sources and arginine degradation. Urea degradation is suppressed by nitrogen catabolite repression (NCR) in Saccharomyces cerevisiae. The regulation of NCR is mediated by two positive regulators (Gln3p, Gat1p/Nil1p) and two negative regulators (Dal80p/Uga43p, Deh1p/Nil2p/GZF3p). DAL80 revealed higher transcriptional level when yeast cells were cultivated under nitrogen-limited conditions. In this study, when DAL80-deleted yeast cells were compared to wild-type BY4741 cells, less urea was accumulated, and genes involved in urea utilization were up-regulated. Furthermore, Chinese rice wine fermentation was conducted using dal80Δ cells; the concentrations of urea and EC were both reduced when compared to the BY4741 and traditional fermentation starter. The findings of this work indicated Dal80p is involved in EC formation possibly through regulating urea metabolism and may be used as the potential target for EC reduction.

scholarly journals Bioprocessed Production of Resveratrol-Enriched Rice Wine: Simultaneous Rice Wine Fermentation, Extraction, and Transformation of Piceid to Resveratrol from Polygonum cuspidatum Roots

Foods ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 258 ◽  
Author(s):  
Kai-Ruei Yang ◽  
Hui-Chuan Yu ◽  
Chun-Yung Huang ◽  
Jen-Min Kuo ◽  
Cheng Chang ◽  
...  
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Wine Fermentation ◽  
Plate Count ◽  
Rice Wine ◽  
Polygonum Cuspidatum ◽  
Product Increase ◽  
Aerobic Plate Count

A new bioprocess to produce resveratrol-enriched rice wine was established and the effects of adding Polygonum cuspidatum root powder to rice wine fermentation were investigated. In this new process, piceid and resveratrol were extracted from P. cuspidatum roots to rice wine and piceid was converted to resveratrol by β-glucosidase during fermentation. After 10 days co-fermentation, rice wine with high levels of resveratrol was obtained, which contained ~14% (v/v) ethanol, 122 mg/L piceid, and 86 mg/L resveratrol. The resveratrol-enriched rice wine had enhanced antioxidant activity with significantly stronger 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric ion reducing power, and ferrous ion chelating capability. Ultrafiltration (UF) was employed in this study using hollow fibers to clarify the end product, increase shelf life without heat treatment, and maintain the quality of the phenolic compounds. The boiled and UF-treated rice wine were evaluated for ethanol, piceid, resveratrol, clarity, aerobic plate count, total acidity, pH, reducing sugars, and amino acids. The quality of the resveratrol-enriched rice wine was maintained after four weeks storage at normal refrigeration temperatures.

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