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Application of mixed-culture with Lactobacillus brevis and Saccharomyces cerevisiae to Chinese yellow rice wine brewing for ethyl carbamate regulation

文献类型： 外文期刊

作者： Zhou, Wanyi 1 ; Shu, Qin 1 ; Zhang, Xinglin 1 ; Chen, Qihe 1 ;

作者机构： 1.Zhejiang Univ, Dept Food Sci & Nutr, Yuhangtang Rd 866, Hangzhou 310058, Peoples R China

2.Zhejiang Acad Agr Sci, Inst Food Sci, Hangzhou 310021, Peoples R China

关键词： Ethyl carbamate; Chinese yellow rice wine; Lactobacillus brevis; Saccharomyces cerevisiae; Gallic acid

期刊名称：FOOD CONTROL （ 影响因子：5.548； 五年影响因子：5.498 ）

ISSN： 0956-7135

年卷期： 2021 年 122 卷

页码：

收录情况： SCI

摘要： Co-culturing two or more species has recently been used in fermenting foods for product flavor or safety control. Ethyl carbamate (EC) is a potential carcinogenic compound presented in Chinese yellow rice wine which can be reduced by fermentation starters modification. In this work, the effect of Lactobacillus brevis (L. brevis) on EC in yellow rice wine fermentation with Saccharomyces cerevisiae (S. cerevisiae) was studied and an optimal mixed-culture fermentation method was constructed according to comparative analyses of EC concentration and fundamental quality. EC concentration could be further reduced by 68.4% at most through adding 10(8) cfu/L L. brevis during S. cerevisiae fermentation. L. brevis also had beneficial influence on hedonic quality of yellow rice wine. Meanwhile, the effect of gallic acid on EC formation in this mixed-culture fermentation system was elucidated. Unfortunately, the coexistence of gallic acid and L. brevis attenuated their inhibitory effect on EC formation.

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