Advanced search
Publication Cover
Food Additives & Contaminants: Part A Volume 31, 2014 - Issue 4
Submit an article Journal homepage
416
Views
21
CrossRef citations to date
0
Altmetric
Original Articles

Contribution of citrulline to the formation of ethyl carbamate during Chinese rice wine production

Peihong WangThe Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China;National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, China;School of Biotechnology, Jiangnan University, Wuxi, China
,
Junyong SunThe Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China;National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, China;School of Biotechnology, Jiangnan University, Wuxi, China
,
Xiaomin LiThe Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China;National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, China;School of Biotechnology, Jiangnan University, Wuxi, China
,
Dianhui WuThe Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China;National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, China;School of Biotechnology, Jiangnan University, Wuxi, China
,
Tong LiThe Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China;National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, China;School of Biotechnology, Jiangnan University, Wuxi, China
,
Jian LuThe Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China;National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, China;School of Biotechnology, Jiangnan University, Wuxi, ChinaCorrespondence[email protected]
,
Jian ChenThe Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China;National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, China;School of Biotechnology, Jiangnan University, Wuxi, China
&
Guangfa XieSchool of Biotechnology, Jiangnan University, Wuxi, China;National Engineering Research Center for Chinese Rice Wine, China Shaoxing Rice Wine Group Co., Ltd., Shaoxing, China
 show all
Pages 587-592 | Received 23 Sep 2013, Accepted 18 Dec 2013, Published online: 28 Feb 2014

Citations (21)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Read on this site (1)

Joon-Goo Lee, Sung-Kug Park, Hae-Jung Yoon, Dong-Hyun Kang & Meehye Kim. (2016) Exposure assessment and risk characterisation of ethyl carbamate from Korean traditional fermented rice wine, Takju and Yakju. Food Additives & Contaminants: Part A 33:2, pages 207-214.
Read now

Articles from other publishers (20)

Huan Deng, Lin Ji, Xiaoyu Han, Tianyang Wu, Bing Han, Chenyu Li, Jicheng Zhan, Weidong Huang & Yilin You. (2023) Research progress on the application of different controlling strategies to minimizing ethyl carbamate in grape wine. Comprehensive Reviews in Food Science and Food Safety 22:3, pages 1495-1516.
Crossref
Shufang Tian, Weizhu Zeng, Xin Guan, Jingwen Zhou & Guocheng Du. (2022) Effects of fortified starter culture containing Saccharomyces cerevisiae and Lactobacillus fermentum on microbial community structure and ethyl carbamate. Food Control 137, pages 108890.
Crossref
Jing Zou, Yinan Ge, Yue Zhang, Min Ding, Kuo Li, Yinglan Lin, Xuedong Chang, Fei Cao & Yunkai Qian. (2022) Changes in Flavor- and Aroma-Related Fermentation Metabolites and Antioxidant Activity of Glutinous Rice Wine Supplemented with Chinese Chestnut (Castanea mollissima Blume). Fermentation 8:6, pages 266.
Crossref
Yu Chen, Weizhu Zeng, Fang Fang, Shiqin Yu & Jingwen Zhou. (2022) Elimination of ethyl carbamate in fermented foods. Food Bioscience 47, pages 101725.
Crossref
Shufang Tian, Weizhu Zeng, Jingwen Zhou & Guocheng Du. (2022) Correlation between the microbial community and ethyl carbamate generated during Huzhou rice wine fermentation. Food Research International 154, pages 111001.
Crossref
Shufang Tian, Weizhu Zeng, Fang Fang, Jingwen Zhou & Guocheng Du. (2022) The microbiome of Chinese rice wine (Huangjiu). Current Research in Food Science 5, pages 325-335.
Crossref
Eileen Abt, Victoria Incorvati, Lauren Posnick Robin & Benjamin W. Redan. (2021) Occurrence of Ethyl Carbamate in Foods and Beverages: Review of the Formation Mechanisms, Advances in Analytical Methods, and Mitigation Strategies. Journal of Food Protection 84:12, pages 2195-2212.
Crossref
Yingying Han, Jinhua Du & Zhaolin Song. (2021) Effects of the yeast endogenous β-glucosidase on hawthorn (Crataegus pinnatifida Bunge) wine ethyl carbamate and volatile compounds. Journal of Food Composition and Analysis 103, pages 104084.
Crossref
Tianyu Wei, Zhihua Jiao, Jingjin Hu, Hanghang Lou & Qihe Chen. (2020) Chinese Yellow Rice Wine Processing with Reduced Ethyl Carbamate Formation by Deleting Transcriptional Regulator Dal80p in Saccharomyces cerevisiae. Molecules 25:16, pages 3580.
Crossref
Wei Yu, Guangfa Xie, Dianhui Wu, Xiaomin Li & Jian Lu. (2020) A Lactobacillus brevis strain with citrulline re-uptake activity for citrulline and ethyl carbamate control during Chinese rice wine fermentation. Food Bioscience 36, pages 100612.
Crossref
Dianhui Wu, Wenjuan Xie, Xiaomin Li, Guolin Cai, Jian Lu & Guangfa Xie. (2020) Metabolic engineering of Saccharomyces cerevisiae using the CRISPR/Cas9 system to minimize ethyl carbamate accumulation during Chinese rice wine fermentation. Applied Microbiology and Biotechnology 104:10, pages 4435-4444.
Crossref
Fang Fang, Jiran Zhang, Jingwen Zhou, Zhaohui Zhou, Tieqiao Li, Liling Lu, Weizhu Zeng, Guocheng Du & Jian Chen. (2018) Accumulation of Citrulline by Microbial Arginine Metabolism during Alcoholic Fermentation of Soy Sauce. Journal of Agricultural and Food Chemistry 66:9, pages 2108-2113.
Crossref
Hai Du, Zhewei Song & Yan Xu. (2017) Ethyl Carbamate Formation Regulated by Lactic Acid Bacteria and Nonconventional Yeasts in Solid-State Fermentation of Chinese Moutai -Flavor Liquor . Journal of Agricultural and Food Chemistry 66:1, pages 387-392.
Crossref
Wei Yu, Xiaomin Li, Jian Lu & Guangfa Xie. (2018) Citrulline production by lactic acid bacteria in Chinese rice wine. Journal of the Institute of Brewing 124:1, pages 85-90.
Crossref
Dianhui Wu, Xiaomin Li, Junyong Sun, Guolin Cai, Guangfa Xie & Jian Lu. (2018) Effect of citrulline metabolism in Saccharomyces cerevisiae on the formation of ethyl carbamate during Chinese rice wine fermentation . Journal of the Institute of Brewing 124:1, pages 77-84.
Crossref
Kai Zhou, Yao Liu, Wen-Qian Li, Gong-Liang Liu, Na Wei, Yuan-Ming Sun, Wei-Dong Bai & Zhen-Lin Xu. (2017) An Improved HPLC-FLD for Fast and Simple Detection of Ethyl Carbamate in Soy Sauce and Prediction of Precursors. Food Analytical Methods 10:12, pages 3856-3865.
Crossref
Qiang Xia, Meican Niu, Chongde Wu & Rongqing Zhou. (2016) Formation of ethyl carbamate in Goji wines: Effect of Goji fruit composition. Food Science and Biotechnology 25:3, pages 921-927.
Crossref
Enbo Xu, Zhengzong Wu, Fang Wang, Jie Long, Xueming Xu, Zhengyu Jin & Aiquan Jiao. (2016) Effect of ‘wheat Qu’ addition on the formation of ethyl carbamate in Chinese rice wine with enzymatic extrusion liquefaction pretreatment. Journal of the Institute of Brewing 122:1, pages 55-62.
Crossref
Dianhui Wu, Xiaomin Li, Jian Lu, Jian Chen, Liang Zhang & Guangfa Xie. (2016) Constitutive expression of the DUR1,2 gene in an industrial yeast strain to minimize ethyl carbamate production during Chinese rice wine fermentation . FEMS Microbiology Letters 363:1, pages fnv214.
Crossref
Xiaomin Li, Peihong Wang, Dianhui Wu & Jian Lu. (2014) Effects of sterilization temperature on the concentration of ethyl carbamate and other quality traits in Chinese rice wine. Journal of the Institute of Brewing, pages n/a-n/a.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.