1
|
Zhao Y, Liu J, Wang H, Gou F, He Y, Yang L. Advancements in Fermented Beverage Safety: Isolation and Application of Clavispora lusitaniae Cl-p for Ethyl Carbamate Degradation and Enhanced Flavor Profile. Microorganisms 2024; 12:882. [PMID: 38792712 PMCID: PMC11124150 DOI: 10.3390/microorganisms12050882] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2024] [Revised: 04/11/2024] [Accepted: 04/12/2024] [Indexed: 05/26/2024] Open
Abstract
Ethyl carbamate (EC) is a natural by-product in the production of fermented food and alcoholic beverages and is carcinogenic and genotoxic, posing a significant food safety concern. In this study, Clavispora lusitaniae Cl-p with a strong EC degradation ability was isolated from Daqu rich in microorganisms by using EC as the sole nitrogen source. When 2.5 g/L of EC was added to the fermentation medium, the strain decomposed 47.69% of ethyl carbamate after five days of fermentation. It was unexpectedly found that the strain had the ability to produce aroma and ester, and the esterification power reached 30.78 mg/(g·100 h). When the strain was added to rice wine fermentation, compared with the control group, the EC content decreased by 41.82%, and flavor substances such as ethyl acetate and β-phenylethanol were added. The EC degradation rate of the immobilized crude enzyme in the finished yellow rice wine reached 31.01%, and the flavor substances of yellow rice wine were not affected. The strain is expected to be used in the fermented food industry to reduce EC residue and improve the safety of fermented food.
Collapse
Affiliation(s)
- Yingchun Zhao
- College of Bioengineering, Sichuan University of Science & Engineering, Yibin 644000, China; (Y.Z.); (J.L.); (H.W.); (F.G.); (Y.H.)
| | - Jun Liu
- College of Bioengineering, Sichuan University of Science & Engineering, Yibin 644000, China; (Y.Z.); (J.L.); (H.W.); (F.G.); (Y.H.)
- Liquor Making Bio-Technology & Application of Key Laboratory of Sichuan Province, Sichuan University of Science & Engineering, Yibin 644000, China
| | - Han Wang
- College of Bioengineering, Sichuan University of Science & Engineering, Yibin 644000, China; (Y.Z.); (J.L.); (H.W.); (F.G.); (Y.H.)
| | - Fayuan Gou
- College of Bioengineering, Sichuan University of Science & Engineering, Yibin 644000, China; (Y.Z.); (J.L.); (H.W.); (F.G.); (Y.H.)
| | - Yiwei He
- College of Bioengineering, Sichuan University of Science & Engineering, Yibin 644000, China; (Y.Z.); (J.L.); (H.W.); (F.G.); (Y.H.)
| | - Lijuan Yang
- College of Bioengineering, Sichuan University of Science & Engineering, Yibin 644000, China; (Y.Z.); (J.L.); (H.W.); (F.G.); (Y.H.)
- Liquor Making Bio-Technology & Application of Key Laboratory of Sichuan Province, Sichuan University of Science & Engineering, Yibin 644000, China
| |
Collapse
|
2
|
Li M, Jia W. Formation and hazard of ethyl carbamate and construction of genetically engineered Saccharomyces cerevisiae strains in Huangjiu (Chinese grain wine). Compr Rev Food Sci Food Saf 2024; 23:e13321. [PMID: 38517033 DOI: 10.1111/1541-4337.13321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2023] [Revised: 02/18/2024] [Accepted: 02/28/2024] [Indexed: 03/23/2024]
Abstract
Huangjiu, a well-known conventional fermented Chinese grain wine, is widely consumed in Asia for its distinct flavor. Trace amounts of ethyl carbamate (EC) may be generated during the fermentation or storage process. The International Agency for Research on Cancer elevated EC to a Class 2A carcinogen, so it is necessary to regulate EC content in Huangjiu. The risk of intake of dietary EC is mainly assessed through the margin of exposure (MOE) recommended by the European Food Safety Authority, with a smaller MOE indicating a higher risk. Interventions are necessary to reduce EC formation. As urea, one of the main precursors of EC formation in Huangjiu, is primarily produced by Saccharomyces cerevisiae through the catabolism of arginine, the construction of dominant engineered fermentation strains is a favorable trend for the future production and application of Huangjiu. This review summarized the formation and carcinogenic mechanism of EC from the perspectives of precursor substances, metabolic pathways after ingestion, and risk assessment. The methods of constructing dominant S. cerevisiae strains in Huangjiu by genetic engineering technology were reviewed, which provided an important theoretical basis for reducing EC content and strengthening practical control of Huangjiu safety, and the future research direction was prospected.
Collapse
Affiliation(s)
- Mi Li
- School of Food Science and Engineering, Shaanxi University of Science & Technology, Xi'an, China
| | - Wei Jia
- School of Food Science and Engineering, Shaanxi University of Science & Technology, Xi'an, China
- Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an, China
| |
Collapse
|
3
|
Yang Y, Li S, Xia Y, Wang G, Ni L, Zhang H, Ai L. Effects of different lactic acid bacteria on the characteristic flavor profiles of Chinese rice wine. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:421-430. [PMID: 37607217 DOI: 10.1002/jsfa.12935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 08/16/2023] [Accepted: 08/22/2023] [Indexed: 08/24/2023]
Abstract
BACKGROUND It has been well accepted that lactic acid bacteria (LAB) are the main bacterial genera present during the brewing of Chinese rice wine (CRW). LAB plays a decisive role in the flavor quality of CRW; however, its application in CRW has previously been overlooked. Therefore, effects of different LAB as co-fermenter on the flavor characteristics of CRW were investigated. RESULTS Co-fermentation of LAB increased the utilization rate of reducing sugar, concentration of lactic acid, amino acid nitrogen and total acidity, as well as the content of volatile flavor compounds. Different LAB doses had little effect on the flavor profiles of CRW, but the species of LAB greatly affected the flavor characteristic. The flavor of CRW co-fermented with Lactococcus lactis was characterized by long-chain fatty acid ethyl esters, while co-fermentation with Weissella confusa highlighted the ethyl esters of low molecular weight and short carbon chains in the resultant CRW. Alcohol compounds were dominant in the CRW co-fermented using Pediococcus pentosaceus. CONCLUSION The co-fermentation of LAB increased the number of volatile flavor compounds, especially esters. LAB exhibited great potential in the application of CRW industry to enrich the flavor characteristics and enhance the flavor diversity of the final product. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Yijin Yang
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, People's Republic of China
| | - Shen Li
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, People's Republic of China
| | - Yongjun Xia
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, People's Republic of China
| | - Guangqiang Wang
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, People's Republic of China
| | - Li Ni
- Institute of Food Science and Technology, Fuzhou University, Fuzhou, People's Republic of China
| | - Hui Zhang
- Shanghai Jinfeng Wine Co. Ltd, Shanghai, People's Republic of China
| | - Lianzhong Ai
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, People's Republic of China
| |
Collapse
|
4
|
Mao X, Yue SJ, Xu DQ, Fu RJ, Han JZ, Zhou HM, Tang YP. Research Progress on Flavor and Quality of Chinese Rice Wine in the Brewing Process. ACS OMEGA 2023; 8:32311-32330. [PMID: 37720734 PMCID: PMC10500577 DOI: 10.1021/acsomega.3c04732] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Accepted: 08/18/2023] [Indexed: 09/19/2023]
Abstract
Chinese rice wine (CRW) is a traditional and unique alcoholic beverage in China, favored by many consumers for its rich aroma, unique taste, and complex ingredients. Its flavor is primarily composed of volatile and nonvolatile compounds. These flavor compounds are partly derived from grains and starters (Qu), while the other part is produced by microbial metabolism and chemical reactions during the brewing process. Additionally, ethyl carbamate (EC) in CRW, a hazardous chemical, necessitates controlling its concentration during brewing. In recent years, numerous new brewing techniques for CRW have emerged. Therefore, this paper aims to collect aroma descriptions and thresholds of flavor compounds in CRW, summarize the relationship between the brewing process of CRW and flavor formation, outline methods for reducing the concentration of EC in the brewing process of CRW, and summarize the four stages (pretreatment of grains, fermentation, sterilization, and aging process) of new techniques. Furthermore, we will compare the advantages and disadvantages of different approaches, with the expectation of providing a valuable reference for improving the quality of CRW.
Collapse
Affiliation(s)
- Xi Mao
- Key
Laboratory of Shaanxi Administration of Traditional Chinese Medicine
for TCM Compatibility, and State Key Laboratory of Research &
Development of Characteristic Qin Medicine Resources (Cultivation),
and Shaanxi Key Laboratory of Chinese Medicine Fundamentals and New
Drugs Research, Shaanxi University of Chinese
Medicine, Xi’an 712046, Shaanxi Province, China
| | - Shi-Jun Yue
- Key
Laboratory of Shaanxi Administration of Traditional Chinese Medicine
for TCM Compatibility, and State Key Laboratory of Research &
Development of Characteristic Qin Medicine Resources (Cultivation),
and Shaanxi Key Laboratory of Chinese Medicine Fundamentals and New
Drugs Research, Shaanxi University of Chinese
Medicine, Xi’an 712046, Shaanxi Province, China
| | - Ding-Qiao Xu
- Key
Laboratory of Shaanxi Administration of Traditional Chinese Medicine
for TCM Compatibility, and State Key Laboratory of Research &
Development of Characteristic Qin Medicine Resources (Cultivation),
and Shaanxi Key Laboratory of Chinese Medicine Fundamentals and New
Drugs Research, Shaanxi University of Chinese
Medicine, Xi’an 712046, Shaanxi Province, China
| | - Rui-Jia Fu
- Key
Laboratory of Shaanxi Administration of Traditional Chinese Medicine
for TCM Compatibility, and State Key Laboratory of Research &
Development of Characteristic Qin Medicine Resources (Cultivation),
and Shaanxi Key Laboratory of Chinese Medicine Fundamentals and New
Drugs Research, Shaanxi University of Chinese
Medicine, Xi’an 712046, Shaanxi Province, China
| | - Jian-Zhang Han
- Xi’an
DaKou Wine Company Ltd., Xi’an 710300, Shaanxi Province, China
| | - Hao-Ming Zhou
- Key
Laboratory of Shaanxi Administration of Traditional Chinese Medicine
for TCM Compatibility, and State Key Laboratory of Research &
Development of Characteristic Qin Medicine Resources (Cultivation),
and Shaanxi Key Laboratory of Chinese Medicine Fundamentals and New
Drugs Research, Shaanxi University of Chinese
Medicine, Xi’an 712046, Shaanxi Province, China
| | - Yu-Ping Tang
- Key
Laboratory of Shaanxi Administration of Traditional Chinese Medicine
for TCM Compatibility, and State Key Laboratory of Research &
Development of Characteristic Qin Medicine Resources (Cultivation),
and Shaanxi Key Laboratory of Chinese Medicine Fundamentals and New
Drugs Research, Shaanxi University of Chinese
Medicine, Xi’an 712046, Shaanxi Province, China
| |
Collapse
|
5
|
Xue S, Dong N, Xiong K, Guo H, Dai Y, Liang H, Chen Y, Lin X, Zhu B, Zhang S. The Screening and Isolation of Ethyl-Carbamate-Degrading Strains from Fermented Grains and Their Application in the Degradation of Ethyl Carbamate in Chinese Baijiu. Foods 2023; 12:2843. [PMID: 37569112 PMCID: PMC10416978 DOI: 10.3390/foods12152843] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 07/17/2023] [Accepted: 07/25/2023] [Indexed: 08/13/2023] Open
Abstract
Ethyl carbamate (EC), a 2A carcinogen produced during the fermentation of foods and beverages, primarily occurs in distilled spirits. Currently, most studies focus on strategies for EC mitigation. In the present research, we aimed to screen strains that can degrade EC directly. Here, we report two Candida ethanolica strains (J1 and J116), isolated from fermented grains, which can reduce EC concentrations directly. These two yeasts were grown using EC as the sole carbon source, and they grew well on different carbon sources. Notably, after immobilization with chitosan, the two strains degraded EC in Chinese Baijiu by 42.27% and 27.91% in 24 h (from 253.03 ± 9.89 to 146.07 ± 1.67 and 182.42 ± 5.05 μg/L, respectively), which was better than the performance of the non-immobilized strains. Furthermore, the volatile organic compound content, investigated using gas chromatography-mass spectrometry, did not affect the main flavor substances in Chinese Baijiu. Thus, the yeasts J1 and J116 may be potentially used for the treatment and commercialization of Chinese Baijiu.
Collapse
Affiliation(s)
| | | | | | | | | | | | | | | | | | - Sufang Zhang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (S.X.); (N.D.); (K.X.); (H.G.); (Y.D.); (H.L.); (Y.C.); (X.L.)
| |
Collapse
|
6
|
Wang S, Tian X, Tian L, Guo Q, Liu Y, Zhao F, Zhang J, Li D, Luo J, He Z, Guan T. Degradation of ethyl carbamate in strong-flavor Baijiu by the microbial combination culture. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
|
7
|
Draft Genome Sequence of Lactobacillus brevis Strain 2-34, Isolated from the Shaoxing Huangjiu Fermentation Process. Microbiol Resour Announc 2022; 11:e0071022. [PMID: 36094210 PMCID: PMC9584347 DOI: 10.1128/mra.00710-22] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Here, we announce the draft genome sequence of
Lactobacillus brevis
2-34, a strain isolated from the fermentation process of Shaoxing huangjiu (Chinese rice wine). The genome size of 2-34 was 2,557,496 bp, with 2,459 coding genes, 67 tRNAs, and 2 rRNAs.
Collapse
|
8
|
Zhou K, Zhang X, Li B, Shen C, Sun YM, Yang J, Xu ZL. Citrulline Accumulation Mechanism of Pediococcus acidilactici and Weissella confusa in Soy Sauce and the Effects of Phenolic Compound on Citrulline Accumulation. Front Microbiol 2021; 12:757542. [PMID: 34925267 PMCID: PMC8678507 DOI: 10.3389/fmicb.2021.757542] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Accepted: 10/19/2021] [Indexed: 11/23/2022] Open
Abstract
Citrulline is one of the major precursors of ethyl carbamate in soy sauce, and the accumulation of citrulline is attributed to the metabolism of arginine by bacteria with the arginine deiminase (ADI) pathway. However, key strains and factors affecting citrulline accumulation are not yet clear. In this study, two key strains of Pediococcus acidilactici and Weissella confusa were isolated from soy sauce moromi, and the regularity of citrulline formation was studied. Results showed that the conversion rates from arginine to citrulline (A/C rate) and the citrulline accumulation ability of W. confusa and P. acidilactici significantly increased in the presence of different concentrations of NaCl, indicating that salt stress was the main factor for citrulline accumulation. The inconsistent expression of arc genes by salt stress was the reason for citrulline accumulation for P. acidilactici, but for W. confusa, it may be due to the influence of arginine/citrulline on the transportation system: the intracellular citrulline could neither transport to extracellular space nor convert into ornithine. Environmental factors greatly influenced citrulline accumulation of the two key bacteria; A/C rate and citrulline formation in both strains decreased at low temperature (15°C) under high salt stress, but opposite effects were observed for the two key strains under anaerobic light condition. Moreover, quercetin and gallic acid significantly decreased the A/C rate and citrulline accumulation ability of the two key strains. The optimal quercetin and gallic acid as suggested by simulation experiment were 100 and 10 mg/l, respectively, and the lowest A/C rate of 28.4% and citrulline level of 1326.7 mg/l were achieved in the simulation system. This study explored the main factors for citrulline formation by the two key strains and proposed a targeted way to control citrulline in soy sauce.
Collapse
Affiliation(s)
- Kai Zhou
- Institute of Jiangxi Oil-Tea Camellia, Jiujiang University, Jiujiang, China.,Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China.,Department of Production-Learning-Research, Shenzhen Total-Test Technology Co., Ltd., Shenzhen, China
| | - Xiao Zhang
- Institute of Jiangxi Oil-Tea Camellia, Jiujiang University, Jiujiang, China
| | - Bingyong Li
- Institute of Jiangxi Oil-Tea Camellia, Jiujiang University, Jiujiang, China
| | - Chaoqun Shen
- Department of Production-Learning-Research, Shenzhen Total-Test Technology Co., Ltd., Shenzhen, China
| | - Yuan-Ming Sun
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Jianyuan Yang
- Institute of Jiangxi Oil-Tea Camellia, Jiujiang University, Jiujiang, China
| | - Zhen-Lin Xu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
| |
Collapse
|
9
|
Abt E, Incorvati V, Robin LP, Redan BW. Occurrence of Ethyl Carbamate in Foods and Beverages: Review of the Formation Mechanisms, Advances in Analytical Methods, and Mitigation Strategies. J Food Prot 2021; 84:2195-2212. [PMID: 34347857 PMCID: PMC9092314 DOI: 10.4315/jfp-21-219] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Accepted: 08/02/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Ethyl carbamate (EC) is a process contaminant that can be formed as a by-product during fermentation and processing of foods and beverages. Elevated EC concentrations are primarily associated with distilled spirits, but this compound has also been found at lower concentrations in foods and beverages, including breads, soy sauce, and wine. Evidence from animal studies suggests that EC is a probable human carcinogen. Consequently, several governmental institutions have established allowable limits for EC in the food supply. This review includes EC formation mechanisms, occurrence of EC in the food supply, and EC dietary exposure assessments. Current analytical methods used to detect EC will be covered, in addition to emerging technologies, such as nanosensors and surface-enhanced Raman spectroscopy. Various mitigation methods have been used to maintain EC concentrations below allowable limits, including distillation, enzymatic treatments, and genetic engineering of yeast. More research in this field is needed to refine mitigation strategies and develop methods to rapidly detect EC in the food supply. HIGHLIGHTS
Collapse
|