10 results about "Ethyl carbamate" patented technology

The present application relates to the technical field of recombinant protein technology, and particularly relates to a high-salt-tolerant amidase, gene, vector, recombinant bacteria and application, wherein the amino acid sequence of the amidase is shown as SEQ ID NO. 1. The amidase has extremely high salt tolerance and good ethanol tolerance. The recombinant amidase prepared by the present application lays a foundation for future realization of elimination of ethyl carbamate in high-salt fermented food and alcoholic beverages and realization of industrial application of ethyl carbamate hydrolytic enzyme, and has great economic and social benefits.

The invention belongs to the technical field of biology, and provides a method for reducing ethyl carbamate in Shanxi mature vinegar through combination of multiple strains, urease and plant phenolic acids. The production mechanism of ethyl carbamate in a brewing system is disclosed on the basis of a metagenomics technology, saccharomyces cerevisiae CGMCC34906 and plant lactobacillus CGMCC.34902 are prepared into a leavening agent, and the native saccharomyces cerevisiae CGMCC34906 leavening agent and urease are applied to an alcoholic fermentation stage. In the acetic acid fermentation stage, an indigenous plant lactobacillus CGMCC34902 leavening agent and forsythia suspense leaf superfine powder-plant phenolic acid substances are used in a combined mode, generation of ethyl carbamate in the Shanxi mature vinegar brewing process is effectively controlled, and new sprayed vinegar which is safe and good in flavor is obtained through smoking, fermenting and vinegar spraying. The new sprayed vinegar contains 12.47 [mu] g / L of ethyl carbamate, 5.82 g / 100mL of total acid, 2.19 g / 100mL of total ester and rich organic acid and volatile aroma, so that the edible safety of the product is effectively guaranteed, and the flavor quality of the product is synergistically optimized.

The invention provides a method for degrading urea and EC in Baijiu by bacillus-lactic acid bacteria compound bacteria. The compound bacteria comprise Pediococcus aryabhattai DQ10 and Pediococcus acidilactici DQ42, and the preservation numbers of the Pediococcus acidilactici DQ42 and the Pediococcus acidilactici DQ42 are respectively CGMCC (China General Microbiological Culture Collection Center) NO.36245 and CGMCC NO.36386. The invention further discloses a preparation method of the compound bacteria. The two strains are separated from high-temperature Daqu of Baijiu, can tolerate high temperature, acid and ethanol, and can grow under stress conditions in the fermentation process of the Baijiu, particularly, urea and ethyl carbamate (EC) in the fermentation process of liquor products (especially the Baijiu) can be effectively degraded by singly or combining the two strains (especially the complex microbial inoculants), the content of the urea and the EC can be remarkably reduced, and the yield of the liquor products is improved. The safety of liquor products can be improved, and a novel and safe microbial material is provided for the liquor brewing industry.

The application discloses a Pichia manshurica capable of degrading ethyl carbamate and an application thereof, and belongs to the field of food biotechnology. The application provides the Pichia manshurica ZYXW-J9 capable of efficiently degrading ethyl carbamate, and the preservation number is GDMCC No: 64936. The obtained strain ZYXW-J9 is freeze-dried or low-temperature room spray-dried to prepare a bacterial agent, or is embedded to prepare a degradation agent, and both can effectively remove EC in fermented food. The degradation agent of the strain ZYXW-J9 is used to remove EC in different food systems, and has the advantages of obvious EC removal effect, low production cost, convenient use and the like.

The invention belongs to the technical field of liquor quality control, and relates to a liquor making method capable of reducing the content of ethyl carbamate in Maotai-flavor liquor. The method comprises the following steps: (1) boiling ground pot water and tail wine, and putting into a steamer; and (2) opening steam pressure, collecting distilled wine liquid, and when the alcoholic strength of the distilled wine liquid reaches a set value, completing the collection of the round of wine. Wherein the use frequency of the ground boiler water is 1-2 times, and the distillation vapor pressure of the tail liquor is 0.08-0.10 MPa. The method is beneficial to reducing the content of ethyl carbamate in the Maotai-flavor liquor, and the liquor yield and the flavor substance content of the Maotai-flavor liquor are not influenced.

The application discloses an ethyl carbamate degrading strain and application thereof, and belongs to the field of food biotechnology. The application provides fusiform lysinibacillus ZYXW-J9-5 which can efficiently degrade ethyl carbamate, and the preservation number is GDMCC No. 64938. The fusiform lysinibacillus ZYXW-J9-5 has the advantages of fast growth speed, the ability of degrading ethyl carbamate, high production of ethyl carbamate hydrolytic enzyme, excellent fermentation performance and probiotic performance, and is a safe strain and can be applied in the field of food. The strain can be used as a fermenting agent to degrade EC in fermented food, has obvious effect of degrading EC, is convenient to use, has low production cost, and can be widely applied in fermented food such as wine beverage, fermented dairy product, soy sauce, vinegar and the like.

The application discloses a method for inhibiting generation of ethyl carbamate in baijiu and application thereof, and relates to the following steps: adding tartary buckwheat extract into brewing materials before fermentation of the strong-flavor baijiu, and obtaining base liquor after fermentation, distillation and storage. It is found through a large number of comparison experiments that the tartary buckwheat extract has a significant inhibitory effect on the generation of ethyl carbamate in baijiu, and the inhibitory effect is closely related to the adding time: only when the tartary buckwheat extract is added before fermentation, can the active ingredients participate in the fermentation process, so that the generation path of EC is effectively blocked from the metabolic source.

The invention relates to the technical field of material preparation, separation and purification, in particular to a preparation method and an adsorption method of an ethyl carbamate magnetic molecular imprinting adsorbent. The magnetic surface molecular imprinting adsorbent for removing ethyl carbamate has the characteristics of high adsorption efficiency, low cost, reusability and environment friendliness. The method comprises the following steps: modifying magnetic ferroferric oxide and wrapping a molecular imprinting layer, adding nano ferroferric oxide into absolute ethyl alcohol, carrying out ultrasonic dispersion, dropwise adding tetraethoxysilane and ammonia water, stirring, collecting a solid by using a magnet, washing and drying the obtained solid, re-dispersing the solid into ethyl alcohol, and drying, so as to obtain the magnetic molecularly imprinted polymer. Heating is performed, gamma-(methacryloyloxy) propyl trimethoxy silane (KH-570) is added, and an obtained product is washed and dried; and dispersing the obtained product and ethyl carbamate in a 4-ethylbenzoic acid imprinting system for polymerization, and washing the template to obtain the magnetic surface molecular imprinting adsorbent.

The present application provides a method for removing cyanide and reducing ethyl carbamate in strong-flavor liquor during distillation, which comprises: taking fermented grains as raw materials, and performing membrane filtration on wine steam before the wine steam enters a condensing device during distillation of the fermented grains to obtain liquor after condensation of the filtered wine steam; the membrane used for filtration comprises a base film and a coating attached to the surface of the base film, and the coating comprises PEG-NH2 modified nano-silver. The above method can greatly reduce the content of ethyl carbamate in liquor, and can also remove cyanide to some extent, and has little effect on the organoleptic effect of the liquor.

This invention belongs to the field of wine quality management technology and relates to a method for evaluating and grading the drinking comfort of wine. This method classifies wine into three categories: harmful metabolites, chemical contaminants, and exogenous additives, including methanol, ethyl carbamate, biogenic amines, heavy metals, pesticide residues, and sulfur dioxide. Based on the limits for each substance, the drinking comfort of wine is divided into three levels from high to low: DC I, DC II, and DC III. Different specific indicators are set for different types of wine, such as red and white wine, and different types of wine, such as dry and sweet. This invention establishes an objective and data-driven grading system by quantifying safety and comfort indicators directly related to post-drinking physical reactions. It fills the gap in existing wine evaluation systems regarding drinking comfort, provides consumers with a scientific basis for purchasing, and helps producers with product quality positioning and market segmentation.