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

References

  • Anderson N, Paul SH, Henry LM. 1943. Induction of pulmonary tumors in mice with ethyl carbamate (urethane). J Natl Cancer Inst. 4:309.
  • Dahabieh M, Husnik J, Van Vuuren H. 2010. Functional enhancement of Sake yeast strains to minimize the production of ethyl carbamate in Sake wine. J Appl Microbiol. 109:963–973.
  • Davis RH. 1986. Compartmental and regulatory mechanisms in the arginine pathways of Neurospora crassa and Saccharomyces cerevisiae. Microbiol Rev. 50:280.
  • Hofman-Bang J. 1999. Nitrogen catabolite repression in Saccharomyces cerevisiae. Mol Biotechnol. 12:35–71.
  • Liu S, Pritchard G, Hardman M, Pilone G. 1995. Occurrence of arginine deiminase pathway enzymes in arginine catabolism by wine lactic Acid bacteria. Appl Environ Microbiol. 61:310–316.
  • Liu SQ, Pritchard G, Hardman M, Pilone G. 1994. Citrulline production and ethyl carbamate (urethane) precursor formation from arginine degradation by wine lactic acid bacteria Leuconostoc oenos and Lactobacillus buchneri. Am J Enol Viticult. 45:235–242.
  • Liu YP, Dong B, Qin ZS, Yang NJ, Lu Y, Yang LX, Chang FQ, Wu YN. 2011. Ethyl carbamate levels in wine and spirits from markets in Hebei Province, China. Food Addit Contam. 4:1–5.
  • Matsudo T, Aoki T, Abe K, Fukuta N, Higuchi T, Sasaki M, Uchida K. 1993. Determination of ethyl carbamate in soy sauce and its possible precursor. J Agric Food Chem. 41:352–356.
  • Mira de Orduña R, Liu SQ, Patchett ML, Pilone GJ. 2000. Ethyl carbamate precursor citrulline formation from arginine degradation by malolactic wine lactic acid bacteria. FEMS Microbiol Lett. 183:31–35.
  • Ough C, Crowell E, Gutlove B. 1988. Carbamyl compound reactions with ethanol. Am J Enol Viticult. 39:239–242.
  • Ough C, Huang Z, An D, Stevens D. 1991. Amino acid uptake by four commercial yeasts at two different temperatures of growth and fermentation: effects on urea excretion and reabsorption. Am J Enol Viticult. 42:26–40.
  • Pan HY, Wang SY, Jiang B, Jin ZY. 2012. Determination of AY in corn oligopeptides by high-performance liquid chromatography-fluorescence detector with OPA precolumn derivatization. Food Ferment Ind. 38:182–185.
  • Shang YL, Chen LL, Zhang ZH, Lu J. 2012. A comparative study on the fungal communities of wheat Qu for Qingshuang‐type Chinese rice wine. J Inst Brew. 118:243.
  • Sotomayor RE, Collins TFX. 1990. Mutagenicity, metabolism, and DNA interactions of urethane. Toxicol Ind Health. 6:71–108.
  • Uthurry C, Lepe J, Lombardero J, Garcia Del HJ. 2006. Ethyl carbamate production by selected yeasts and lactic acid bacteria in red wine. Food Chem. 94:262–270.
  • Wang J. 2009. Study on the effect of lactic acid bacteria in the yellow wine production. Jiangsu Condi Subs Food. 26:37–42. Chinese.
  • Weber J, Sharypov V. 2009. Ethyl carbamate in foods and beverages: a review. Environ Chem Lett. 7:233–247.
  • Wu H, Chen L, Pan G, Tu C, Zhou X, Mo L. 2012. Study on the changing concentration of ethyl carbamate in yellow rice wine during production and storage by gas chromatography/mass spectrometry. Eur Food Res Technol. 235:779–782.
  • Wu P, Pan X, Wang L, Shen X, Yang D. 2012. A survey of ethyl carbamate in fermented foods and beverages from Zhejiang, China. Food Control. 23:286–288.
  • Xing JT, Zhong QD, Xiong ZH, Zou HJ, Zhou JD, Xie GF. 2011. Determination of urea content in yellow rice wine by high-performance liquid chromatography combined with fluorescence detection after pre-column derivatisation. Liquor Mak Sci Technol. 3:104–106.
  • Yang BR. 2006. Production techniques & quality control of Shaoxing traditional rice-adding wine. Liquor Mak Sci Technol. 142:68–71.
  • Yoshizawa K, Takahashi K, Sato K. 1988. Changes of urea content in rice and Sake moromi during Sake making process. J Brew Soc Jpn. 83:136–141.
  • Zietsman A, Viljoen M, van VH. 2000. Preventing ethyl carbamate formation in wine. Wineland S Afr. 12:83–85.

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.