Decreased ethyl carbamate generation during Chinese rice wine fermentation by disruption of CAR1 in an industrial yeast strain

International Journal of Food Microbiology

Volumn 180, Issue , 2014, Pages 19-23

  Wu, Dianhui ^a   Li, Xiaomin ^a   Shen, Chao ^a   Lu, Jian ^a   Chen, Jian ^a   Xie, Guangfa ^a,b  

^a JIANGNAN UNIVERSITY   (China)

^b Zhejiang Province   (China)

Author keywords

CAR1; Chinese rice wine; Ethyl carbamate; Saccharomyces cerevisiae

Indexed keywords

ARGINASE; PROTEIN; PROTEIN CAR1; UNCLASSIFIED DRUG; URETHAN;

ARTICLE; BREWING; CONTROLLED STUDY; DIPLOIDY; ENZYME ACTIVITY; FERMENTATION; FUNGAL STRAIN; GENE DELETION; GENETIC ENGINEERING; GENETIC MANIPULATION; GENOTYPE; HAPLOIDY; HETEROZYGOTE; HOMOZYGOTE; MATING TYPE; NONHUMAN; SACCHAROMYCES CEREVISIAE; SAKE; STORAGE; UREA CYCLE;

CAR1; CHINESE RICE WINE; ETHYL CARBAMATE; SACCHAROMYCES CEREVISIAE;

ARGINASE; FERMENTATION; ORGANISMS, GENETICALLY MODIFIED; ORYZA SATIVA; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES CEREVISIAE PROTEINS; UREA; URETHANE; WINE;

EID: 84899502521     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.04.007     Document Type: Article

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