The purpose of this study was to investigate the fermentation performance of the engineered Saccharomyces cerevisiae strain and its capacity to decrease urea and ethyl carbamate (EC) in Huangjiu brewing. Single factor experiments were conducted to evaluate the effect of fermentation parameters on the brewing performance of the constructed S. cerevisiae strain N85DUR1,2-c, which performed best in reducing the concentrations of urea and EC. Meanwhile, an industrial production experiment was carried out in a Huangjiu brewery to study its fermentation characteristics. The results showed that the parameters including inoculation concentration, fermentation temperature and the amount of wheat Qu had no significant influences on urea and EC elimination property of N85DUR1,2-c. At industrial fermentation in 50 kiloliters tank, the contents of ethanol, total sugar, amino acid nitrogen, total acid and main flavour compounds in the fermentation liquor of N85DUR1,2-c were basically in accordance with the China national standard of Huangjiu. In addition, the concentrations of urea and EC were (2.4±0.2) mg/L and (14.9±0.6) μg/L in the liquor fermented by N85DUR1,2-c, which were 90.7% and 54.6% respectively which was less than in parental strain. Moreover, EC content in the Huangjiu sample fermented with N85DUR1,2-c increased at a much lower rate during storage compared with control. The concentration of urea can be significantly reduced in the Huangjiu sample fermented by constructed strain N85DUR1,2-c. Therefore, the EC level in rice wine could be fundamentally reduced, which is beneficial to its safety.
WU Dianhui
,
LI Xiaomin
,
CAI Guolin
,
SUN Junyong
,
XIE Guangfa
,
LU Jian
. Brewing characteristics of the engineered Saccharomyces cerevisiae with low production of urea in Huangjiu[J]. Food and Fermentation Industries, 2020
, 46(3)
: 1
-7
.
DOI: 10.13995/j.cnki.11-1802/ts.022536
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