Regulation of Ethyl Carbamate of Saccharomyces cerevisiae in Chinese Luzhou-Flavor Liquor Fermentation

2020 ◽  
Vol 14 (5) ◽  
pp. 670-675
Author(s):  
Chuan Wang ◽  
Meng-Ping Zhang ◽  
Mou Wang
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethanol Concentration ◽  
Ethyl Carbamate ◽  
Alcoholic Beverages ◽  
Transcription Level ◽  
Chinese Liquor ◽  
Urea Content ◽  
Urea Production ◽  
Initial Salt ◽  
Spontaneous Reaction

The carcinogen ethyl carbamate (EC) in alcoholic beverages mainly comes from the spontaneous reaction of ethanol and urea, and urea is produced by the breakdown of arginine by arginase in Saccharomyces cerevisiae. Regulating activity of arginase and decreasing urea content are beneficial to reduce EC in liquor. In this study, Saccharomyces cerevisiae isolated from Daqu was fermented under a series of stress conditions to evaluate the content changes of EC and its precursors. Temperature and pH below 25 °C and pH 4.0, ethanol concentration of 4–6% and a certain initial salt concentration could reduce arginine consumption and urea production by decreasing transcription level of arginase and increasing transcription level of urea carboxylase, and eventually lead to the reduction of EC. These methods will help to improve the strategy of EC control in Chinese liquor.

scholarly journals Ethyl carbamate formation in sub-optimal wine storage conditions and influence of the yeast starter

OENO One ◽  
2013 ◽  
Vol 47 (1) ◽  
pp. 65
Author(s):  
Roberto Larcher ◽  
Sergio Moser ◽  
Ainhoa Usua Menolli ◽  
Loris Tonidandel ◽  
Giorgio Nicolini
Keyword(s):  
Potential Risk ◽  
Storage Conditions ◽  
Ethyl Carbamate ◽  
White Wines ◽  
C Storage ◽  
Urea Content ◽  
Yeast Strains ◽  
Urea Production ◽  
Kinetics Of ◽  
Storage Temperatures

<p style="text-align: justify;"><strong>Aim</strong>: To evaluate the potential risk of ethyl carbamate (EC) formation in wine by studying its production kinetics at suboptimal storage temperatures.</p><p style="text-align: justify;"><strong>Methods and results</strong>: The kinetics of EC formation was investigated in 60 white wines obtained from 6 varietal juices fermented with 10 yeast strains. The wines were analysed for their urea content at bottling, then EC formation was monitored during in-bottle storage at &lt; 12 °C for 150 days followed by 152 days at 40 °C. Storage at &lt; 12 °C had no effect on EC formation, regardless of initial urea content ; however, at 40 °C we found a positive correlation between initial urea content and final EC content.</p><p style="text-align: justify;"><strong>Conclusion</strong>: Urea content higher than 20 mg/L in wine kept at 40 °C can produce from 15 up to 30 μg/L EC in less than 5 days. Two yeast strains, La Claire SP665 and Maurivin Platinum, minimised the urea in wine, reducing the risk of EC formation.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: The temperatures used in this study can be accidentally - but easily - reached during suboptimal wine storage and shipping, and in the presence of substantial amounts of urea, the EC level can exceed the warning levels established by some countries in just a few days. The paper confirms the importance of minimising urea production in wine and controlling temperature during storage and shipping.</p>

Risk assessment of ethyl carbamate in alcoholic beverages in Korea using the margin of exposure approach and cancer risk assessment

Food Control ◽  
2021 ◽  
Vol 124 ◽  
pp. 107867
Author(s):  
Sunghyeon Jung ◽  
Seungmin Kim ◽  
Inhwan Kim ◽  
Myung-Sub Chung ◽  
BoKyung Moon ◽  
...  
Keyword(s):  
Risk Assessment ◽  
Cancer Risk ◽  
Ethyl Carbamate ◽  
Alcoholic Beverages ◽  
Cancer Risk Assessment ◽  
Margin Of Exposure

scholarly journals Perception of Aqueous Ethanol Binary Mixtures Containing Alcohol-Relevant Taste and Chemesthetic Stimuli

Beverages ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 23
Author(s):  
Margaret Thibodeau ◽  
Gary Pickering
Keyword(s):  
Binary Mixture ◽  
Binary Mixtures ◽  
Aqueous Ethanol ◽  
Ethanol Concentration ◽  
Alcoholic Beverages ◽  
Complex Stimulus ◽  
Aluminium Sulphate ◽  
Binary Solutions ◽  
Wide Range ◽  
Thermal Taste

Ethanol is a complex stimulus that elicits multiple gustatory and chemesthetic sensations. Alcoholic beverages also contain other tastants that impact flavour. Here, we sought to characterize the binary interactions between ethanol and four stimuli representing the dominant orosensations elicited in alcoholic beverages: fructose (sweet), quinine (bitter), tartaric acid (sour) and aluminium sulphate (astringent). Female participants were screened for thermal taste status to determine whether the heightened orosensory responsiveness of thermal tasters (n = 21–22) compared to thermal non-tasters (n = 13–15) extends to these binary mixtures. Participants rated the intensity of five orosensations in binary solutions of ethanol (5%, 13%, 23%) and a tastant (low, medium, high). For each tastant, 3-way ANOVAs determined which factors impacted orosensory ratings. Burning/tingling increased as ethanol concentration increased in all four binary mixture types and was not impacted by the concentration of other stimuli. In contrast, bitterness increased with ethanol concentration, and decreased with increasing fructose concentration. Sourness tended to be reduced as ethanol concentration increased, although astringency intensity decreased with increasing concentration of fructose. Overall, thermal tasters tended to be more responsive than thermal non-tasters. These results provide insights into how the taste and chemesthetic profiles of alcoholic beverages across a wide range of ethanol concentrations can be manipulated by changing their composition.

scholarly journals Ethanol Production from Nondetoxified Dilute-Acid Lignocellulosic Hydrolysate by Cocultures of Saccharomyces cerevisiae Y5 and Pichia stipitis CBS6054

2012 ◽  
Vol 2012 ◽  
pp. 1-6 ◽  
Author(s):  
Ping Wan ◽  
Dongmei Zhai ◽  
Zhen Wang ◽  
Xiushan Yang ◽  
Shen Tian
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethanol Production ◽  
Ethanol Concentration ◽  
Ethanol Yield ◽  
Synthetic Medium ◽  
Pichia Stipitis ◽  
Dilute Acid ◽  
Acid Hydrolysate ◽  
Issatchenkia Orientalis ◽  
Final Ethanol Concentration

Saccharomyces cerevisiae Y5 (CGMCC no. 2660) and Issatchenkia orientalis Y4 (CGMCC no. 2159) were combined individually with Pichia stipitis CBS6054 to establish the cocultures of Y5 + CBS6054 and Y4 + CBS6054. The coculture Y5 + CBS6054 effectively metabolized furfural and HMF and converted xylose and glucose mixture to ethanol with ethanol concentration of 16.6 g/L and ethanol yield of 0.46 g ethanol/g sugar, corresponding to 91.2% of the maximal theoretical value in synthetic medium. Accordingly, the nondetoxified dilute-acid hydrolysate was used to produce ethanol by co-culture Y5 + CBS6054. The co-culture consumed glucose along with furfural and HMF completely in 12 h, and all xylose within 96 h, resulting in a final ethanol concentration of 27.4 g/L and ethanol yield of 0.43 g ethanol/g sugar, corresponding to 85.1% of the maximal theoretical value. The results indicated that the co-culture of Y5 + CBS6054 was a satisfying combination for ethanol production from non-detoxified dilute-acid lignocellulosic hydrolysates. This co-culture showed a promising prospect for industrial application.

Ethyl Carbamate in Alcoholic Beverages and Fermented Foods

1992 ◽  
pp. 419-428 ◽  
Author(s):  
Gregory W. Diachenko ◽  
Benjamin J. Canas ◽  
Frank L. Joe ◽  
Michael DiNovi
Keyword(s):  
Ethyl Carbamate ◽  
Alcoholic Beverages ◽  
Fermented Foods

scholarly journals Combined Use of Lachancea thermotolerans and Schizosaccharomyces pombe in Winemaking: A Review

2020 ◽  
Vol 8 (5) ◽  
pp. 655 ◽  
Author(s):  
Santiago Benito
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Schizosaccharomyces Pombe ◽  
Oenococcus Oeni ◽  
Quality Parameters ◽  
Ethyl Carbamate ◽  
Wine Quality ◽  
The Past ◽  
Combined Use ◽  
First Time ◽  
Lachancea Thermotolerans

The combined use of Lachancea thermotolerans and Schizosaccharomyces pombe is a new winemaking biotechnology that aims to solve some modern industrial oenology problems related to warm viticulture regions. These areas are characterized for producing musts with high levels of sugar that can potentially be converted into wines with elevated ethanol contents, which are usually associated with high pH levels. This biotechnology was reported for the first time in 2015, and since then, several scientific articles have been published regarding this topic. These reported scientific studies follow an evolution similar to that performed in the past for Saccharomyces cerevisiae and Oenococcus oeni; they start by reporting results for basic winemaking parameters at the beginning, later continuing with more advanced parameters. This review compares the results of different researchers that have applied this new biotechnology and have studied wine quality parameters such as ethanol, glycerol, malic acid, lactic acid, amino acids, aroma compounds, or anthocyanins. It is shown that the new biotechnology is repeatedly reported to solve specific winemaking problems such as the lack of acidity, biogenic amines, ethyl carbamate, or undesirable color losses. Such results highlight this biotechnology as a promising option for warm viticulture areas.

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