Work

Regulation of ethyl carbamate during Huangjiu fermentation and quality changes by Btn2p

Year: 2025

Type: article

Abstract: Ethyl carbamate (EC), a potential carcinogen, formed spontaneously by urea and ethanol during Huangjiu fermentation, with urea mainly derived from arginine degradation by S. cerevisiae. Previous studies have established that BTN2 influenced arginine uptake and metabolism. In this study, we conducted a comprehensive analysis of the variation of EC, major metabolites, enzyme activities, volatile flavor compounds, amino acids and general quality within the arginine metabolism pathway during Huangjiu fermentation by WT, BTN2∆ and BTN2↑ strains. The results indicated that BTN2 knockdown significantly reduced EC, urea and citrulline by 12.28%, 15.6% and 20.18%, respectively. Furthermore, flavors and amino acids among three groups exhibited minimal variations, resulting in insignificant differences in sensory evaluation. The primary flavors identified were ethyl lactate and isoamyl alcohol. Cysteine, arginine and glutamine were found to contribute significantly to overall flavor profile. These findings suggested that Btn2p could be a potential target for reducing EC.

Source: LWT

DOI: 10.1016/j.lwt.2025.118175

Authors: Ruosi Fang, Shuhui Wu, Ting Xia, Jingjin Hu, Jiamin He, Gongnian Xiao

Institutions: Zhejiang University of Science and Technology, Hangzhou Medical College

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: gold

Estimated APC paid: $3,240

Funders: National Natural Science Foundation of China, Zhejiang University of Science and Technology