Rice wine brewing method using lactobacillus plantarum to degrade ethyl carbamate (EC)

Abstract

The invention discloses a rice wine brewing method using lactobacillus plantarum to degrade ethyl carbamate (EC). The method comprises the following steps: soaking rice, steaming the rice, spraying water, dropping a cylinder to put up a boiler, adding leavens and water, fermenting, and performing after-treatment, wherein in the 5th-20th days after fermentation, the lactobacillus plantarum ACCCl0171 is inoculated into fermentation liquid. According to the method disclosed by the invention, the lactobacillus plantarum ACCCl0171 capable of producing an EC degrading enzyme is added to degrade EC generated during wine brewing. The lactobacillus plantarum ACCCl0171 belongs to lactic acid bacteria, the addition of the lactobacillus plantarum ACCCl0171 cannot introduce genes to transform strains, and follow-up treatment processes are not needed, so that the defects of two ways of degrading EC at present can be effectively overcome.

Description

technical field [0001] The invention relates to the fields of food safety and fermentation brewing, in particular to a rice wine brewing method using Lactobacillus plantarum to degrade urethane. Background technique [0002] Ethyl carbamate (EC for short) is produced during the brewing process of fermented food (such as bread, yogurt, soy sauce, etc.) and alcoholic beverages (such as wine, beer, Chinese rice wine and Japanese sake, etc.), A carcinogen formed by the spontaneous reaction of compounds with ethanol. [0003] It is generally believed that there are two pathways for the production of EC: one is the urea cycle pathway of yeast (references: Uthurry CA, Varela F, Colomo B. Ethyl carbamate concentrations of typical Spanish red wines [J]. Food Chemistry, 2004, 88 : 329-336), in the wine brewing process, yeast degrades arginine to generate urea and ornithine. The urea in the cells will not be degraded immediately, but according to the regulation of nitrogen metabolism...

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Problems solved by technology

In order to achieve the purpose of reducing arginine metabolism in sake fermentation, the principle of gene knockout was used to construct sake yeast with deletion of arginase gene. No accumulation of urea was found in the process of sake brewing, but the cell growth rate was significantly inhibited (References: Beltran G, Novo M, Rozes N, et al. Nitrogen catabolite repression in Saccharomyces cerevisiae during wine fermentations [J]. FEMS Yeast Research, 2004, 4: 625-632), and due to biosafety reasons, gene The application of engineering strains in food production is more and more limited; the second is to use acid urease to control the urea content in finished wines. Liu et al. added acid urease to finished rice wine to study the degradation of urea in finished wines by acid urease ( References: Jun Liu, et al. Optimization production of acid urease by nterobacter sp. in an approach to reduce urea in Chinese rice wine. Bioprocess Biosyst Eng, 2012, 35: 651-657), but there is an enzymatic treatment problem, the process The steps are cumbersome, time-consuming and labor-intensive, and there is a problem of loss of enzyme activity, resulting in unstable inhibitory effect of acid urease on urethane during production and use.

[0005] Ethyl carbamate degrading enzyme can specifically degrade EC in the fermentation broth and significantly inhibit the production of EC, but because it is difficult to obtain, it is difficult to popularize its application

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