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Ethyl carbamate formation regulated by Saccharomyces cerevisiae ZJU in the processing of Chinese yellow rice wine
Author(s) -
Fang RuoSi,
Dong YaChen,
Li HongJi,
Chen QiHe
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12665
Subject(s) - fermentation , saccharomyces cerevisiae , starter , yeast , ethyl carbamate , wine , fermentation in winemaking , chemistry , biochemistry , food science
Summary Ethyl carbamate ( EC ) is a probable carcinogen existing in most fermented foods. Throughout traditional fermentation processes, the Chinese fermentation starter plays an important role, but it contains varieties of microorganisms which make inhibiting EC efficiently become a challenge. Therefore, the traditional fermentation starter is substituted with a single yeast strain ( Saccharomyces cerevisiae ZJU ) to regulate EC catabolism. In this work, S. cerevisiae ZJU can reduce EC formation and the data of EC concentration show that there is 85.6% reduction of EC at most using S. cerevisiae ZJU instead of the traditional fermentation starter. Extracellular urea and citrulline were the leading precursors of EC . The content of amino acids and volatile flavour compounds in the experimental group has no significant influence compared to the natural fermentation. The findings in this work suggest that EC can be regulated by means of the fermentation starters variation.