ArticleFoods (Basel, Switzerland)2022
Genetic Engineering Production of Ethyl Carbamate Hydrolase and Its Application in Degrading Ethyl Carbamate in Chinese Liquor.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 26 citations in OpenAlex.
- Substrate Recognition Analysis in an Ethyl Carbamate-Hydrolyzing Esterase and Semi-Rational Baijiu Flavor Preservation.Foods (Basel, Switzerland) · 2026Article
- Recent Applications and Prospects of Enzymes in Quality and Safety Control of Fermented Foods.Foods (Basel, Switzerland) · 2024Review
- Decoding the Formation and Elimination Mechanism of Ethyl Carbamate in Strong-AromaFoods (Basel, Switzerland) · 2024Article
- Advancements in Fermented Beverage Safety: Isolation and Application ofMicroorganisms · 2024Article
- Ethyl Carbamate in Fermented Food Products: Sources of Appearance, Hazards and Methods for Reducing Its Content.Foods (Basel, Switzerland) · 2023Review
- The Screening and Isolation of Ethyl-Carbamate-Degrading Strains from Fermented Grains and Their Application in the Degradation of Ethyl Carbamate in Chinese Baijiu.Foods (Basel, Switzerland) · 2023Article
- Improving ethanol tolerance of ethyl carbamate hydrolase by diphasic high pressure molecular dynamic simulations.AMB Express · 2023Article
Corrections and comments
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Authors and funding
9 authors at 2 institutions in 1 country.
Funding
Abstract
Ethyl carbamate (EC), classified as a Group 2A carcinogen, is most abundant in the fermented foods, such as Cachaca, Shaoxing wine, and Chinese liquor (baijiu). Although biodegradation can reduce its concentration, a high ethanol concentration and acidic environment often limit its degradation. In the present study, a novel ethyl carbamate hydrolase (ECH) with high specificity to EC was isolated from
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Registered trials
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