Ethyl carbamate control by genomic regulation of arginase in Saccharomyces cerevisiae EC1118 in sugarcane juice fermentation
2017
Yang, Hua‐Feng | Zeng, Xin‐An | Wang, Lang‐Hong | Yu, Shu‐Juan | Brennan, Margaret A.
Ethyl carbamate (EC) is one of the harmful byproducts which occurs in alcohol drinks, such as Wine, Rum, Whisky, Saki and other fruit wines as a result of a spontaneous reaction between ethanol and urea in the fermentation process. In this work, the relationship between arginase CAR1 gene in Saccharomyces cerevisiae EC1118 and EC generation in sugarcane juice fermentation was investigated. Results indicate that the content of EC can be controlled by regulating the expression of arginase CAR1 gene. Urea and arginase exhibited expression of arginase CAR1 gene, which resulted in an increase of EC content. Besides arginine and urea, the expression of arginase CAR1 gene was also significantly influenced by the content of ethanol, salt and culture temperature. Low fermentation temperature, (below 25°C) and lower ethanol and salt content showed some benefits in terms of controlling the EC content by decreasing the expression of arginase.
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