摘要
以氨基甲酸乙酯(EC)为唯一碳源,经富集培养,平板初筛,GC-FID检测复筛以及酶活测定获得降解EC的功能茵株LBMAE-8,鉴定为胶红酵母(Rhodotorula mucilaginosa),保藏编号为CGMCC No.5081。全细胞对模拟酒样及市售实际黄酒样品中EC均具有一定的去除效果,按2 000U·L^(-1)的浓度添加于两种市售实际黄酒样品中处理一周,EC去除率可达39.68%和19.01%。为发酵食品中EC含量的控制提供了一条新的途径。
A method for EC （Ethyl Carbamate） control in fermented foods via an enzymatic removal of EC was established. Samples from Chinese liquor Daqu, soil and mouse feces were selected as resources; particularly EC was used as sole carbon source. A microorganism able to decompose EC was isolated. After screening, a strain from Chinese liquor Daqu was obtained, which could stoichiometrically decompose urethane to ethanol and ammonia. This strain was identified as Rhodotorula mucilaginosa. As a result, the viable cells showed preferable tolerance to ethanol after the treatment of adding it to two commercially available Chinese rice wines by 2 000 U · L^-1 for one week. The removal rate of EC was 39.68% and 19.01%, respectively. It provided a new way for the control of EC in fermented foods.
出处
《工业微生物》
CAS
CSCD
2013年第5期44-48,共5页
Industrial Microbiology
基金
国家高技术研究发展计划(863计划)课题:(2012AA021301)
中国白酒169计划
江苏省产学研前瞻性联合研究项目(BY2010116)
关键词
氨基甲酸乙酯
黄酒
筛选
降解
胶红酵母
ethyl carbamate
Chinese rice wine
isolation
biodegradation
Rhodotorula mucilaginosa
