ArticleApplied and environmental microbiology2014
Metabolic engineering of the regulators in nitrogen catabolite repression to reduce the production of ethyl carbamate in a model rice wine system.
Article in Applied and environmental microbiology, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed, 42 citations in OpenAlex.
- TORC1 Signaling in Fungi: From Yeasts to Filamentous Fungi.Microorganisms · 2023Review
- Draft Genome Sequence of Lactobacillus brevis Strain 2-34, Isolated from the Shaoxing Huangjiu Fermentation Process.Microbiology resource announcements · 2022Article
- Occurrence of Ethyl Carbamate in Foods and Beverages: Review of the Formation Mechanisms, Advances in Analytical Methods, and Mitigation Strategies.Journal of food protection · 2021Review
- Chinese Yellow Rice Wine Processing with Reduced Ethyl Carbamate Formation by Deleting Transcriptional Regulator Dal80p inMolecules (Basel, Switzerland) · 2020Article
- Regulation and metabolic engineering strategies for permeases of Saccharomyces cerevisiae.World journal of microbiology & biotechnology · 2019Review
- Regulation of Sensing, Transportation, and Catabolism of Nitrogen Sources in Saccharomyces cerevisiae.Microbiology and molecular biology reviews : MMBR · 2018Review
- Metabolic engineering of arginine permeases to reduce the formation of urea in Saccharomyces cerevisiae.World journal of microbiology & biotechnology · 2018Article
- Complete genome sequence and analysis of the industrial Saccharomyces cerevisiae strain N85 used in Chinese rice wine production.DNA research : an international journal for rapid publication of reports on genes and genomes · 2018Article
- Saccharomyces cerevisiae proteinase A excretion and wine making.World journal of microbiology & biotechnology · 2017Review
- A Bacillus paralicheniformis Iron-Containing Urease Reduces Urea Concentrations in Rice Wine.Applied and environmental microbiology · 2017Article
- CRISPR/Cas9 System as a Valuable Genome Editing Tool for Wine Yeasts with Application to Decrease Urea Production.Frontiers in microbiology · 2017Article
- CAR1 deletion by CRISPR/Cas9 reduces formation of ethyl carbamate from ethanol fermentation by Saccharomyces cerevisiae.Journal of industrial microbiology & biotechnology · 2016Article
- Genome-wide mapping of nucleosome positions in Saccharomyces cerevisiae in response to different nitrogen conditions.Scientific reports · 2016Article
- The modification of Gat1p in nitrogen catabolite repression to enhance non-preferred nitrogen utilization in Saccharomyces cerevisiae.Scientific reports · 2016Article
- Effects of three permeases on arginine utilization in Saccharomyces cerevisiae.Scientific reports · 2016Article
- Formation of ethyl carbamate in Goji wines: Effect of Goji fruit composition.Food science and biotechnology · 2016Article
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Rice wine has been one of the most popular traditional alcoholic drinks in China. However, the presence of potentially carcinogenic ethyl carbamate (EC) in rice wine has raised a series of food safety issues. During rice wine production, the key reason for EC formation is urea accumulation, which occurs because of nitrogen catabolite repression (NCR) in Saccharomyces cerevisiae. NCR represses urea utilization by retaining Gln3p in the cytoplasm when preferred nitrogen sources are present. In order to increase the nuclear localization of Gln3p, some possible phosphorylation sites on the nuclear localization signal were mutated and the nuclear localization regulation signal was truncated, and the disruption of URE2 provided an additional method of reducing urea accumulation. By combining these strategies, the genes involved in urea utilization (DUR1,2 and DUR3) could be significantly activated in the presence of glutamine. During shake flask fermentations of the genetically modified strains, very little urea accumulated in the medium. Furthermore, the concentrations of urea and EC were reduced by 63% and 72%, respectively, in a model rice wine system. Examination of the normal nutrients in rice wine indicated that there were few differences in fermentation characteristics between the wild-type strain and the genetically modified strain. These results show that metabolic engineering of the NCR regulators has great potential as a method for eliminating EC during rice wine production.
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