Aspergillus oryzae acetamidase catalyzes degradation of ethyl carbamate

Author:

Masaki KazuoORCID,Fujihara Kanako,Kakizono Dararat,Mizukure Taichi,Okuda Masaki,Mukai NobuhikoORCID

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Reference24 articles.

1. Progress in preventing the accumulation of ethyl carbamate in alcoholic beverages;Zhao;Trends Food Sci. Technol.,2013

2. An insight into the prevalence and enzymatic abatement of urethane in fermented beverages;Mohapatra,2018

3. Genetic engineering of a sake yeast producing no urea by successive disruption of arginase gene;Kitamoto;Appl. Environ. Microbiol.,1991

4. Mutant isolation of non-urea producing sake yeast by positive selection;Kitamoto;J. Ferment. Bioeng.,1993

5. Removal of urea from alcoholic beverages with an acid urease;Kobashi;J. Appl. Toxicol.,1988

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