scholarly journals Enhancement of urea uptake in Chinese rice wine yeast strain N85 by the constitutive expression ofDUR3for ethyl carbamate elimination

2015 ◽  
Vol 121 (2) ◽  
pp. 257-261 ◽  
Author(s):  
Xiaomin Li ◽  
Chao Shen ◽  
Dianhui Wu ◽  
Jian Lu ◽  
Jian Chen ◽  
...  
Keyword(s):  
Yeast Strain ◽  
Constitutive Expression ◽  
Wine Yeast ◽  
Ethyl Carbamate ◽  
Rice Wine ◽  
Chinese Rice Wine ◽  
Urea Uptake ◽  
Wine Yeast Strain

Molecular Engineering of Bacillus paralicheniformis Acid Urease To Degrade Urea and Ethyl Carbamate in Model Chinese Rice Wine

2018 ◽  
Vol 66 (49) ◽  
pp. 13011-13019 ◽  
Author(s):  
Qingtao Liu ◽  
Xinhui Yao ◽  
Qixing Liang ◽  
Jianghua Li ◽  
Fang Fang ◽  
...  
Keyword(s):  
Ethyl Carbamate ◽  
Molecular Engineering ◽  
Rice Wine ◽  
Chinese Rice Wine ◽  
Bacillus Paralicheniformis ◽  
Acid Urease

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 Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 443 ◽  
Author(s):  
Păucean ◽  
Man ◽  
Chiş ◽  
Mureşan ◽  
Pop ◽  
...  
Keyword(s):  
Yeast Strain ◽  
Wine Yeast ◽  
Wheat Bread ◽  
Bakery Products ◽  
Total Polyphenols ◽  
White Wheat ◽  
Yeast Strains ◽  
Wine Yeast Strain ◽  
Nutritional Qualities ◽  
Beer Yeast

Usually, aromatic yeasts are designed to ferment wheat substrates for baking purposes but identification of new substrates for these strains and consequently new formulations for dough could lead to diversified bakery products with improved nutritional qualities and specific sensorial properties. The purpose of our study was to optimize the fermentation of quinoa and amaranth flours with non-conventional yeast strains in order to obtain a preferment with high potential in enhancing nutritional, textural and sensorial features of white wheat bread. Two biotypes of Saccharomyces cerevisiae yeast—a wine yeast strain and a beer yeast strain—commercialized for their aromatic properties were used. Both aromatic yeast strains revealed good performance on fermenting pseudocereal substrates. Utilization of the obtained preferment in white wheat breadmaking led to bread with higher protein, fibres, mineral, total polyphenols content, with specific texture and aroma profile and high consumers’ acceptability.

Pilot-scale evaluation the enological traits of a novel, aromatic wine yeast strain obtained by adaptive evolution

2012 ◽  
Vol 32 (2) ◽  
pp. 332-337 ◽  
Author(s):  
Axelle Cadière ◽  
Evelyne Aguera ◽  
Soline Caillé ◽  
Anne Ortiz-Julien ◽  
Sylvie Dequin
Keyword(s):  
Adaptive Evolution ◽  
Yeast Strain ◽  
Wine Yeast ◽  
Pilot Scale ◽  
Scale Evaluation ◽  
Wine Yeast Strain
Sign in / Sign up

Export Citation Format

Share Document