The impact of different Saccharomyces cerevisiae strains on microbial composition and quality of Chinese rice wine fermentations

Yeast ◽  
2020 ◽  
Author(s):  
Helong Zheng ◽  
Ping Wei ◽  
Guoqing Zhang ◽  
Wen Xu ◽  
Yudong Li
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Rice Wine ◽  
Microbial Composition ◽  
Chinese Rice Wine ◽  
The Impact ◽  
Wine Fermentations

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

Reduction of biogenic amines production by eliminating the PEP4 gene in Saccharomyces cerevisiae during fermentation of Chinese rice wine

2015 ◽  
Vol 178 ◽  
pp. 208-211 ◽  
Author(s):  
Xuewu Guo ◽  
Xiangyu Guan ◽  
Yazhou Wang ◽  
Lina Li ◽  
Deguang Wu ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Biogenic Amines ◽  
Rice Wine ◽  
Chinese Rice Wine ◽  
Pep4 Gene

Decreased production of higher alcohols by Saccharomyces cerevisiae for Chinese rice wine fermentation by deletion of Bat aminotransferases

2015 ◽  
Vol 42 (4) ◽  
pp. 617-625 ◽  
Author(s):  
Cui-Ying Zhang ◽  
Ya-Nan Qi ◽  
Hong-Xia Ma ◽  
Wei Li ◽  
Long-Hai Dai ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Wine Fermentation ◽  
Higher Alcohols ◽  
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 Complete genome sequence and analysis of the industrial Saccharomyces cerevisiae strain N85 used in Chinese rice wine production

DNA Research ◽  
2018 ◽  
Vol 25 (3) ◽  
pp. 297-306 ◽  
Author(s):  
Weiping Zhang ◽  
Yudong Li ◽  
Yiwang Chen ◽  
Sha Xu ◽  
Guocheng Du ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Genome Sequence ◽  
Complete Genome Sequence ◽  
Complete Genome ◽  
Rice Wine ◽  
Chinese Rice Wine ◽  
Wine Production

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.

Metabolic engineering of Saccharomyces cerevisiae using the CRISPR/Cas9 system to minimize ethyl carbamate accumulation during Chinese rice wine fermentation

2020 ◽  
Vol 104 (10) ◽  
pp. 4435-4444 ◽  
Author(s):  
Dianhui Wu ◽  
Wenjuan Xie ◽  
Xiaomin Li ◽  
Guolin Cai ◽  
Jian Lu ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Metabolic Engineering ◽  
Ethyl Carbamate ◽  
Wine Fermentation ◽  
Rice Wine ◽  
Chinese Rice Wine
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