Ethyl carbamate formation regulated by Saccharomyces cerevisiaeZJU in the processing of Chinese yellow rice wine

• Published in: International journal of food science & technology 2015-03, Vol.50 (3), p.626
• Main Authors: Fang, Ruo-Si, Dong, Ya-Chen, Li, Hong-Ji, Chen, Qi-He
• Format: Article
• Language: English
• Subjects: Carcinogens; Fermentation; Food science; Rice; Wines; Yeast
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.12665

Summary Ethyl carbamate (EC) is a probable carcinogen existing in most fermented foods. Throughout traditional fermentation processes, the Chinese fermentation starter plays an important role, but it contains varieties of microorganisms which make inhibiting EC efficiently become a challenge. Therefore, the traditional fermentation starter is substituted with a single yeast strain (Saccharomyces cerevisiaeZJU) to regulate EC catabolism. In this work, S. cerevisiaeZJU can reduce EC formation and the data of EC concentration show that there is 85.6% reduction of EC at most using S. cerevisiaeZJU instead of the traditional fermentation starter. Extracellular urea and citrulline were the leading precursors of EC. The content of amino acids and volatile flavour compounds in the experimental group has no significant influence compared to the natural fermentation. The findings in this work suggest that EC can be regulated by means of the fermentation starters variation.