Advances in microbial enzymatic elimination of ethyl carbamate in Chinese rice wine.

Author: Qingtao LIU ¹ ; Zhen KANG ¹ ; Guocheng DU ¹
Author Information

1. The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China.
Publication Type:Journal Article
Keywords: acid urease; enzymatic elimination; ethyl carbamate; food safety; rice wine; urethanase
MeSH: Oryza; Urea; Urease; Urethane; Wine
From: Chinese Journal of Biotechnology 2019;35(4):567-576
CountryChina
Language:Chinese
Abstract: Ethyl carbamate (EC), a carcinogenic and teratogenic chemical that is widely distributed in various alcoholic beverages, has attracted much attention. Microbial enzymatic degradation of EC in rice wine is always efficient and attractive. In this review, we summarize the research progress and problems of microbial enzymatic elimination of EC in rice wine from three aspects: the mechanisms of EC formation in rice wine, the research progress of acid urease, and the research progress of urethanase. Then, we propose the corresponding strategies to solve the problems: screening new urethanase with satisfied enzyme properties, food-grade expression and directed evolution of the bifunctional Fe³⁺-dependent acid urease and acid urease used in combination with urethanase to eliminate both urea and EC in rice wine.