4 results about "Ethyl carbamate" patented technology

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 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.

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.