Rice wine brewing method using lactobacillus plantarum to degrade ethyl carbamate (EC)

A technology of urethane and Lactobacillus plantarum is applied in the directions of microorganism-based methods, biochemical equipment and methods, bacteria, etc., and can solve the problems of cumbersome process steps, time-consuming and laborious enzyme activity, and difficulty in obtaining.

Inactive Publication Date: 2015-09-02
ZHEJIANG UNIV
View PDF7 Cites 11 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to achieve the purpose of reducing arginine metabolism in sake fermentation, the principle of gene knockout was used to construct sake yeast with deletion of arginase gene. No accumulation of urea was found in the process of sake brewing, but the cell growth rate was significantly inhibited (References: Beltran G, Novo M, Rozes N, et al. Nitrogen catabolite repression in Saccharomyces cerevisiae during wine fermentations [J]. FEMS Yeast Research, 2004, 4: 625-632), and due to biosafety reasons, gene The application of engineering strains in food production is more and more limited; the second is to use acid urease to control the urea content in finished wines. Liu et al. added acid urease to finished rice wine to study the degradation of urea in finished wines by acid urease ( References: Jun Liu, et al. Optimization production of acid urease by nterobacter sp. in an approach to reduce urea in Chinese rice wine. Bioprocess Biosyst Eng, 2012, 35: 651-657), but there is an enzymatic treatment problem, the process The steps are cumbersome, time-consuming and labor-intensive, and there is a problem of loss of enzyme activity, resulting in unstable inhibitory effect of acid urease on urethane during production and use.
[0005] Ethyl carbamate degrading enzyme can specifically degrade EC in the fermentation broth and significantly inhibit the production of EC, but because it is difficult to obtain, it is difficult to popularize its application

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Rice wine brewing method using lactobacillus plantarum to degrade ethyl carbamate (EC)
  • Rice wine brewing method using lactobacillus plantarum to degrade ethyl carbamate (EC)
  • Rice wine brewing method using lactobacillus plantarum to degrade ethyl carbamate (EC)

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0033] (2) Preparation of enzyme solution:

[0034] Lactobacillus plantarum ACCC10171 was inoculated in an Erlenmeyer flask containing 50 mL of MRS medium, and after 2 days of fermentation at 30°C, the fermentation broth was centrifuged, and the obtained cells were ultrasonically crushed at 4°C for 20 minutes, and the supernatant was the enzyme liquid. Store the obtained enzyme solution at 4°C.

[0035] (3) Principle of Enzyme Activity Determination:

[0036] Under certain conditions, after the enzyme solution of the strain reacts with the substrate (3% EC, pH 4.4), after using the terminator, chromogenic agent I, and chromogenic agent II respectively, the depth of its color within a certain range It is directly proportional to the activity of the enzyme, and the colorimetry is performed at 625nm to calculate the activity of the enzyme.

[0037] Among them, chromogen I: Weigh 15g of phenol and 0.625g of sodium nitroferricyanide and dilute to 250mL with ultrapure water;

[0...

Embodiment 1

[0075] In the experimental group, Lactobacillus plantarum ACCC10171 was added on the 10th day of fermentation. The control group was not subjected to any treatment. Samples were taken and analyzed every 5 days to measure the activity of EC degrading enzymes in the fermentation broth. The results are shown in Table 1.

[0076] From the results, it can be seen that the activity of ethyl carbamate degrading enzyme in the control group of natural fermentation is almost zero, while the experimental group added with Lactobacillus plantarum (Lactobacillus plantarum) ACCC10171 has significant enzyme activity, indicating that Lactobacillus plantarum (Lactobacillus plantarum) ACCC 10171 does have the ability to degrade EC.

[0077] Table 1 The effect of adding Lactobacillus plantarum (Lactobacillus plantarum) ACCC10171 on the enzyme activity of EC degrading enzymes in rice wine fermentation

[0078]

Embodiment 2

[0080] The experimental group added Lactobacillus plantarum ACCC10171 on the 10th day of fermentation, and the control group received no treatment. Samples were taken and analyzed every 5 days to determine the content of EC in the fermentation broth. The results are shown in Table 2.

[0081] It can be seen from the results that the content of ethyl carbamate in the experimental group added with Lactobacillus plantarum (Lactobacillus plantarum) ACCC10171 was lower than that of the naturally fermented control group, and in the late stage of fermentation, after 20 days, the level of EC was significantly reduced. It can be seen that the addition of Lactobacillus plantarum can inhibit the production of EC.

[0082] Table 2 Effect of adding Lactobacillus plantarum (Lactobacillus plantarum) ACCC10171 on EC content in rice wine fermentation

[0083]

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a rice wine brewing method using lactobacillus plantarum to degrade ethyl carbamate (EC). The method comprises the following steps: soaking rice, steaming the rice, spraying water, dropping a cylinder to put up a boiler, adding leavens and water, fermenting, and performing after-treatment, wherein in the 5th-20th days after fermentation, the lactobacillus plantarum ACCCl0171 is inoculated into fermentation liquid. According to the method disclosed by the invention, the lactobacillus plantarum ACCCl0171 capable of producing an EC degrading enzyme is added to degrade EC generated during wine brewing. The lactobacillus plantarum ACCCl0171 belongs to lactic acid bacteria, the addition of the lactobacillus plantarum ACCCl0171 cannot introduce genes to transform strains, and follow-up treatment processes are not needed, so that the defects of two ways of degrading EC at present can be effectively overcome.

Description

technical field [0001] The invention relates to the fields of food safety and fermentation brewing, in particular to a rice wine brewing method using Lactobacillus plantarum to degrade urethane. Background technique [0002] Ethyl carbamate (EC for short) is produced during the brewing process of fermented food (such as bread, yogurt, soy sauce, etc.) and alcoholic beverages (such as wine, beer, Chinese rice wine and Japanese sake, etc.), A carcinogen formed by the spontaneous reaction of compounds with ethanol. [0003] It is generally believed that there are two pathways for the production of EC: one is the urea cycle pathway of yeast (references: Uthurry CA, Varela F, Colomo B. Ethyl carbamate concentrations of typical Spanish red wines [J]. Food Chemistry, 2004, 88 : 329-336), in the wine brewing process, yeast degrades arginine to generate urea and ornithine. The urea in the cells will not be degraded immediately, but according to the regulation of nitrogen metabolism...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12N1/20C12R1/25
CPCC12G3/02
Inventor 陈启和方若思董亚晨焦志华李宏吉
Owner ZHEJIANG UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products