Reduced production of ethyl carbamate for wine fermentation by deleting CAR1 in Saccharomyces cerevisiae

Journal of Industrial Microbiology & Biotechnology
Xue-Wu GuoDong-Guang Xiao

Abstract

Ethyl carbamate (EC), a pluripotent carcinogen, is mainly formed by a spontaneous chemical reaction of ethanol with urea in wine. The arginine, one of the major amino acids in grape musts, is metabolized by arginase (encoded by CAR1) to ornithine and urea. To reduce the production of urea and EC, an arginase-deficient recombinant strain YZ22 (Δcarl/Δcarl) was constructed from a diploid wine yeast, WY1, by successive deletion of two CAR1 alleles to block the pathway of urea production. The RT-qPCR results indicated that the YZ22 almost did not express CAR1 gene and the specific arginase activity of strain YZ22 was 12.64 times lower than that of parent strain WY1. The fermentation results showed that the content of urea and EC in wine decreased by 77.89 and 73.78 %, respectively. Furthermore, EC was forming in a much lower speed with the lower urea during wine storage. Moreover, the two CAR1 allele deletion strain YZ22 was substantially equivalent to parental strain in terms of growth and fermentation characteristics. Our research also suggested that EC in wine originates mainly from urea that is produced by the arginine.

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Citations

Aug 31, 2016·Journal of Industrial Microbiology & Biotechnology·Young-Wook ChinHyo Jin Kim
Jun 24, 2017·Frontiers in Microbiology·Leonardo PetruzziMilena Sinigaglia
Mar 5, 2021·OncoTargets and Therapy·Weihua WangYanju Xiang
May 23, 2021·Applied Microbiology and Biotechnology·Chuan WangMeng-Ping Zhang
Jan 24, 2018·Journal of Agricultural and Food Chemistry·Kaixiang CuiYan Xu
Aug 10, 2021·Frontiers in Microbiology·Xiaoyu XuBin Wang
Nov 28, 2017·Journal of Agricultural and Food Chemistry·Qun WuYan Xu

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