School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China.
Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China.
Food Chem. 2019 Sep 15;292:90-97. doi: 10.1016/j.foodchem.2019.04.014. Epub 2019 Apr 3.
Ethyl carbamate (EC) is a potentially carcinogenic substance present in most alcoholic beverages, especially in Chinese rice wine. Consequently, much effort has been directed at suppressing EC formation during the production of these beverages, with particular attention directed at the use of urethanase, as this enzyme can directly catalyze EC degradation. Herein, we investigated the ability of three lactic acid bacteria (Oenococcus oeni, Lactobacillus brevis, and Lactobacillus plantarum) to generate urethanase during co-cultivation with Saccharomyces cerevisiae. qPCR and transcriptomic analyses revealed that 57 genes of S. cerevisiae were significantly expressed in the presence of L. brevis, which highlighted the importance of studying urethanase-promoted EC degradation for establishing a powerful technique of EC level control. The obtained results provided deep insights into the adaptive responses of S. cerevisiae to the challenging environment of mixed-culture fermentation.
氨基甲酸乙酯（EC）是一种潜在的致癌物质，存在于大多数酒精饮料中，尤其是中国米酒。因此，人们一直在努力抑制这些饮料生产过程中 EC 的形成，特别关注使用尿烷酶，因为这种酶可以直接催化 EC 的降解。在这里，我们研究了三种乳酸菌（酒香酵母、短乳杆菌和植物乳杆菌）在与酿酒酵母共培养时产生尿烷酶的能力。qPCR 和转录组分析表明，在短乳杆菌存在的情况下，酿酒酵母的 57 个基因显著表达，这突出了研究尿烷酶促进 EC 降解以建立强大的 EC 水平控制技术的重要性。所得结果深入了解了酿酒酵母对混合培养发酵挑战性环境的适应反应。
