Enhancement of urea uptake in Chinese rice wine yeast strain N85 by the constitutive expression ofDUR3for ethyl carbamate elimination-Reference-Cited by-同舟云学术

Enhancement of urea uptake in Chinese rice wine yeast strain N85 by the constitutive expression ofDUR3for ethyl carbamate elimination

Published:2015-03-19 Issue:2 Volume:121 Page:257-261
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Li Xiaomin¹²³,Shen Chao¹²³,Wu Dianhui¹²³,Lu Jian¹²³⁴,Chen Jian¹²³,Xie Guangfa³⁵

Affiliation:

1. The Key Laboratory of Industrial Biotechnology, Ministry of Education; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China

2. National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China

3. School of Biotechnology; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China

4. Industrial Technology Research Institute of Jiangnan University in Suqian; 888 Renmin Road Suqian 223800 China

5. National Engineering Research Centre for Chinese Rice Wine; China Shaoxing Rice Wine Group Co., Ltd; Shaoxing 312000 People's Republic of China

Funder

the Major State Basic Research Development Program of China

the Key Program of National Natural Science Foundation of China

the Natural Science Foundation of Jiangsu Province, China

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.208/fullpdf

Reference19 articles.

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2. Ethyl carbamate: Analytical methodology, occurrence, formation, biological activity and risk assessment;Zimmerli;Mutat. Res.,1991

3. Ethyl carbamate formation in wine: Use of radioactively labeled precursors to demonstrate the involvement of urea;Monteiro;Am. J. Enol. Vitic.,1989

4. Carbamyl compound reactions with ethanol;Ough;Am. J. Enol. Vitic.,1988

5. Ethyl carbamate in foods and beverages: A review;Weber;Environ. Chem. Lett.,2008

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