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Urea and ethanol are the main precursors of ethyl carbamate (EC) in Chinese rice wine. During fermentation, urea is generated from arginine by arginase in Saccharomyces cerevisiae, and subsequently cleaved by urea amidolyase or directly transported out of the cell into the fermentation liquor, where it reacts with ethanol to form EC. To reduce the amount of EC in Chinese rice wine, we metabolically engineered two yeast strains, N85(DUR1,2) and N85(DUR1,2)-c, from the wild-type Chinese rice wine yeast strain N85. Both new strains were capable of constitutively expressing DUR1,2 (encodes urea amidolyase) and thus enhancing urea degradation. The use of N85(DUR1,2) and N85(DUR1,2)-c reduced the concentration of EC in Chinese rice wine fermented on a small-scale by 49.1% and 55.3%, respectively, relative to fermentation with the parental strain. All of the engineered strains showed good genetic stability and minimised the production of urea during fermentation, with no exogenous genes introduced during genetic manipulation, and were therefore suitable for commercialisation to increase the safety of Chinese rice wine.

fems microbiology letters

Constitutive expression of the<i>DUR1,2</i>gene in an industrial yeast strain to minimize ethyl carbamate production during Chinese rice wine fermentation

Constitutive expression of theDUR1,2gene in an industrial yeast strain to minimize ethyl carbamate production during Chinese rice wine fermentation