Journal
JOURNAL OF THE INSTITUTE OF BREWING
Volume 124, Issue 1, Pages 85-90Publisher
INST BREWING
DOI: 10.1002/jib.475
Keywords
Chinese rice wine; lactic acid bacteria; arginine; citrulline
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Funding
- Natural Science Foundation of Jiangsu Province, China [BK20140144]
- National Natural Science Foundation of China [31701730, 31701588]
- Program of Introducing Talents of Discipline to Universities (111 Project) [111-2-06]
- Priority Academic Program Development of Jiangsu Higher Education Institutions
- Collaborative Innovation Center of Jiangsu Modern Industrial Fermentation
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Ethyl carbamate (EC) is a carcinogenic compound derived from the spontaneous reaction of ethanol with urea or citrulline in Chinese rice wine. Polymerase chain reaction-denaturing gradient gel electrophoresis showed that five species, Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus brevis, Lactococcus lactis and Lactobacillus coryniformis were the most abundant bacteria in the Chinese rice wine production process. Five strains belonging to these species can degrade arginine primarily in the exponential growth phase and accumulate citrulline in MRS-Arg medium. In addition, an L. brevis strain was shown to be capable of assimilating citrulline, indicating the potential of this strain suggesting a potential route to reduce citrulline content and ethyl carbamate formation in Chinese rice wine fermentation. Copyright (c) 2018 The Institute of Brewing & Distilling
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