Journal
JOURNAL OF THE INSTITUTE OF BREWING
Volume 121, Issue 2, Pages 257-261Publisher
INST BREWING
DOI: 10.1002/jib.208
Keywords
Chinese rice wine; yeast; urea uptake; ethyl carbamate; DUR3
Categories
Funding
- Major State Basic Research Development Program of China (973 Programs) [2012CB720802, 2013CB733602]
- Natural Science Foundation of Jiangsu Province, China [BK20140144]
- National Natural Science Foundation of China [31130043]
- Fundamental Research Funds for the Central Universities [JUSRP51302A, JUSRP1015]
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University [KLIB-KF201308]
- Program of Introducing Talents of Discipline to Universities (111 Project) [111-2-06]
- Program Development of Safe Food Deep Processing Technology Innovation Platform [2012B091400030]
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Most of the fermented alcoholic beverages, particularly Chinese rice wine, contain the potentially human carcinogenic compound ethyl carbamate (EC). As a major EC precursor in Chinese rice wine, urea in fermentations can be transported into the yeast cell by urea permease and finally metabolized by urea carboxylase and allophanate hydrolase in vivo. To eliminate EC in Chinese rice wines, the present study constructed high urea uptake yeast strains N1-D, N2-D and N-D, by introducing a strong promoter (PGK1p) into the urea permease gene (DUR3) of the industrial Chinese rice wine yeast N85, and by the restoration of the URA3 gene at the same time. With these self-cloned, high urea uptake strains, the urea and EC in the terminal Chinese rice wine samples were reduced to different extents. With two copies of overexpressed DUR3, the N-D strain could reduce the urea and the EC by 53.4 and 26.1%, respectively. No difference in fermentation characteristics was found between the engineered strains and the parental industrial yeast strain N85. These results could help to optimize the genetic manipulation strategy for EC elimination in Chinese rice wine production. Copyright (c) 2015 The Institute of Brewing & Distilling
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