氨基甲酸乙酯(Ethyl carbamate,EC)是一种可致癌物质，普遍存在于发酵食品中，研究如何降低发酵食品中EC的含量对提高发酵食品的安全性具有重要意义。该研究采用高通量筛选技术，从浓香型白酒酒醅中分离得到1株能够同时降低EC及其前体尿素的解淀粉芽孢杆菌JP21。将该菌株用于模拟白酒窖内发酵，发酵结束时酒醅中的尿素和EC分别减少了12%和17%，并且对酒醅中挥发性物质无显著影响。通过对该菌株所产EC和尿素降解酶进行初步纯化及酶学性质研究，发现该酶对尿素和EC均有降解作用。酶的最适反应pH值为5.5，最适反应温度为35 ℃，可耐受低浓度乙醇。研究采用发酵食品体系内源微生物干预的方法，实现了对混菌发酵体系中氨(胺)类危害物的有效减控。

Ethyl carbamate (EC) is a carcinogen that detected in fermented foods. Development of strategies for reducing EC content in fermented foods is the priority to improve the safety of fermented foods. Bacillus amyloliquefaciens JP21, a strain could reduce both EC and urea, was isolated from fermented grains for making Luzhou-flavour Baijiu by high-throughput screening. Enhancement of B. amyloliquefaciens JP21 during Luzhou-flavour Baijiu fermentation reduced EC and urea in fermented grains by 17% and 12%, respectively. The results also showed that addition of B. amyloliquefaciens JP21 presented no effect or had no effect on the flavor of Luzhou-flavour Baijiu. Enzymes used to degrade EC and urea from B. amyloliquefaciens JP21 was partial purified. The optimal pH and temperature for this enzyme to catalyze degradation of urea and EC was detected to be 5.5 and 35 ℃, respectively. It also showed tolerance to low concentration of ethanol. This study adopted the endogenous microbial intervention method to reduce ammonia (amine) toxic compounds in a complex microbial community.