A Lactobacillus brevis strain with citrulline re-uptake activity for citrulline and ethyl carbamate control during Chinese rice wine fermentation-Reference-Cited by-同舟云学术

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A Lactobacillus brevis strain with citrulline re-uptake activity for citrulline and ethyl carbamate control during Chinese rice wine fermentation

Published:2020-08 Issue: Volume:36 Page:100612
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Yu Wei,Xie Guangfa,Wu Dianhui,Li Xiaomin,Lu Jian

Funder

Natural Science Foundation of Jiangsu Province

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference17 articles.

1. Comparison of the aromatic profile of traditional and modern types of Huang Jiu (Chinese rice wine) by aroma extract dilution analysis and chemical analysis;Chen;Flavour and Fragrance Journal,2018

2. Development of reverse transcription quantitative real-time PCR (RT-qPCR) assays for monitoring Saccharomycopsis fibuligera, Rhizopus oryzae, and Monascus purpureus during the traditional brewing of hong Qu glutinous rice wine;Lv;Food Analytical Methods,2017

3. Ethyl carbamate precursor citrulline formation from arginine degradation by malolactic wine lactic acid bacteria;Mira de Orduna;FEMS Microbiology Letters,2000

4. Characterization of aroma compounds in Chinese rice wine Qu by solvent-assisted flavor evaporation and headspace solid-phase microextraction;Mo;Journal of Agricultural and Food Chemistry,2010

5. Convergent evolution of the arginine deiminase pathway: The ArcD and ArcE arginine/ornithine exchangers;Noens;Microbiology Open,2017

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Advancements in Fermented Beverage Safety: Isolation and Application of Clavispora lusitaniae Cl-p for Ethyl Carbamate Degradation and Enhanced Flavor Profile;Microorganisms;2024-04-28

2. Formation and hazard of ethyl carbamate and construction of genetically engineered Saccharomyces cerevisiae strains in Huangjiu (Chinese grain wine);Comprehensive Reviews in Food Science and Food Safety;2024-03

3. Research Progress on Bioaugmentation Technology for Improving Traditional Chinese Fermented Seasonings;Fermentation;2024-02-22

4. Effects of different lactic acid bacteria on the characteristic flavor profiles of Chinese rice wine;Journal of the Science of Food and Agriculture;2023-09-07

5. Research Progress on Flavor and Quality of Chinese Rice Wine in the Brewing Process;ACS Omega;2023-08-30

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