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Foods

Title:		The Screening and Isolation of Ethyl-Carbamate-Degrading Strains from Fermented Grains and Their Application in the Degradation of Ethyl Carbamate in Chinese Baijiu
Author(s):		Xue S; Dong N; Xiong K; Guo H; Dai Y; Liang H; Chen Y; Lin X; Zhu B; Zhang S;
Address:		"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"
Journal Title:		Foods
Year:		2023
Volume:		20230727
Issue:		15
Page Number:		-
DOI:		10.3390/foods12152843
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
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 mug/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"
Keywords:		Candida ethanolica Chinese Baijiu ethyl carbamate (EC) immobilization;
Notes:		"PubMed-not-MEDLINEXue, Siyu Dong, Naihui Xiong, Kexin Guo, Hui Dai, Yiwei Liang, Huipeng Chen, Yingxi Lin, Xinping Zhu, Beiwei Zhang, Sufang eng 32072185/National Natural Science Foundation of China/ NJ2021-01/Liquor Making Biological Technology and Application of the key laboratory of the Sichuan Province/ Switzerland 2023/08/12 Foods. 2023 Jul 27; 12(15):2843. doi: 10.3390/foods12152843"