Wickerhamomyces anomalus Strain for Low Urea Fermentation
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Solution Overview
Problem
Traditional fermentation processes in food production, such as in wine and liquor, often result in the formation of ethyl carbamate (EC), a harmful compound produced from urea, which poses a safety risk due to high urea production by yeast strains like Saccharomyces cerevisiae, necessitating the development of a strain with low urea production and flavor-enhancing capabilities.
Innovation Solution
A low urea-producing Wickerhamomyces anomalus CGMCC NO. 12416 strain is isolated and screened from Chinese liquor fermentation environments, exhibiting flavor production, ethanol tolerance, and adaptability, suitable for use in various fermented foods to reduce urea and EC formation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If traditional yeast strains like Saccharomyces cerevisiae are used for fermentation, then ethanol production and fermentation efficiency are improved, but urea production increases leading to EC formation and food safety issues
Solution Approach 1:
The patent changes the key parameter of yeast strain selection from traditional Saccharomyces cerevisiae to Wickerhamomyces anomalus, which inherently produces less urea during fermentation. This parameter change maintains fermentation efficiency while reducing urea production and EC formation, directly resolving the technical contradiction between productivity and harmful factor generation.
2Quantity of substance
If Wickerhamomyces anomalus is added to improve flavor, then flavor production is enhanced, but urea production increases leading to EC formation
Solution Approach 1:
The patent identifies and selects a specific strain of Wickerhamomyces anomalus (CGMCC NO. 12416) that has been characterized to produce low levels of urea. This strain parameter change allows the patent to maintain the flavor-enhancing benefits of Wickerhamomyces anomalus while eliminating the harmful EC formation associated with high urea-producing strains.
3Productivity
If high urea-producing strains are used for fermentation, then fermentation function is strong, but food safety is compromised due to EC formation
Solution Approach 1:
The patent changes the strain parameter from high urea-producing yeast to the low urea-producing Wickerhamomyces anomalus CGMCC NO. 12416 strain. This parameter change simultaneously maintains strong fermentation function while improving food safety by reducing EC formation, thus resolving the contradiction between productivity and reliability.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The strain significantly lowers urea production, maintaining strong flavor production capabilities, effectively reducing EC levels in fermented foods, thereby enhancing food safety and flavor profiles.
Implementation Method 1
Urea is mainly produced by yeast metabolism of arginine
Implementation Method 2
Traditional food may inevitably contain a metabolic by-product, namely ethyl carbamate (EC) in a fermentation process
Implementation Method 3
EC is produced by microbial metabolism in a fermentation process or is formed by a spontaneous chemical reaction between urea, citrulline and the like in raw materials and ethanol
Data Source
AI summary
The present invention discloses a low urea-producing and flavor-producing Wickerhamomyces anomalus strain and a use thereof in food production, falling within the fields of wine brewing and food safety. The Wickerhamomyces anomalus of the present invention is obtained by isolating from a liquor fermentation environment (Daqu), is named Wickerhamomyces anomalus CGMCC NO. 12416, and was deposited at China General Microbiological Culture Collection Center on May 6, 2016, with a deposit number of CGMCC NO. 12416. The strain of the present invention has the characteristics of low urea production, flavor production, and tolerance to ethanol and acids, is an excellent strain having a fermentation function, and can be used in brewed wine, distilled liquor and other food fields to ensure food safety.