Identification and expression of bifunctional acid urea degrading enzyme/urethanase from Enterobacter sp. R-SYB082 and its application in degradation of ethyl carbamate in Chinese rice wine (Huangjiu).
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11818
Abstract: BACKGROUND Ethyl carbamate (EC) is a potential carcinogen existing in fermented foods such as Chinese rice wine (Huangjiu). Since urea is an important precursor of EC, the degradation of urea could be an effective way… read more here.
Keywords: urea degrading; acid urea; chinese rice; rice wine ... See more keywords
Isolation, identification, and classification of a novel rhabdovirus from diseased Chinese rice-field eels (Monopterus albus)
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DOI: 10.1007/s00705-018-4054-9
Abstract: In 2017, a clinical disease outbreak resulted in substantial mortality of adults and larvae of cultured Chinese rice-field eels (Monopterus albus) on a farm in Hubei, Central China. A rhabdovirus was isolated from moribund specimens,… read more here.
Keywords: chinese rice; rice field; field eels; rhabdovirus ... See more keywords
Reducing higher alcohols by nitrogen compensation during fermentation of Chinese rice wine
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DOI: 10.1007/s10068-019-00718-1
Abstract: Excessive amount of higher alcohols in alcoholic beverages causes unwell and side-effect for consumers although adequate consumption offers joy and pleasure. Therefore, reducing higher alcohols in alcoholic beverages is necessary. We used nitrogen compensation to… read more here.
Keywords: chinese rice; compensation; rice wine; higher alcohols ... See more keywords
A Lactobacillus brevis strain with citrulline re-uptake activity for citrulline and ethyl carbamate control during Chinese rice wine fermentation
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DOI: 10.1016/j.fbio.2020.100612
Abstract: Abstract Ethyl carbamate is a potential carcinogenic compound derived from the spontaneous reaction of ethanol with urea and citrulline in Chinese rice wine. The strain Lactobacillus brevis 2-34 isolated from Chinese rice wine fermentation liquor… read more here.
Keywords: chinese rice; ethyl carbamate; rice wine;
Ethyl carbamate in alcoholic beverages from China: Levels, dietary intake, and risk assessment
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DOI: 10.1016/j.foodcont.2015.10.047
Abstract: Abstract A national survey of ethyl carbamate (EC) in alcoholic beverages from the fourth and fifth Chinese total diet study (TDS) performed in 2007 and 2009 was conducted for the first time. Alcoholic beverages samples… read more here.
Keywords: rice wines; risk; intake; chinese rice ... See more keywords
Antimicrobial effects of Chinese rice wine on Norovirus and Vibrio parahaemolyticus in traditional wine-treated mud snails (Bullacta exarata)
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DOI: 10.1016/j.foodcont.2019.02.018
Abstract: Abstract In China, edible shellfish are recognized as foods potentially at high risk of contamination with human Norovirus (HuNoV) and Vibrio parahaemolyticus. In this study, the antimicrobial effects of Chinese rice wine on HuNoV surrogates… read more here.
Keywords: wine; rice wine; mud snails; chinese rice ... See more keywords
Influence of vacuum soaking on the brewing properties of japonica rice and the quality of Chinese rice wine.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of bioscience and bioengineering"
DOI: 10.1016/j.jbiosc.2020.03.006
Abstract: Soaking is an important process in Chinese rice wine brewing. In this study, the influence of vacuum soaking on Chinese rice wine production was investigated. Rice subjected to a 1-h vacuum soaking process or a traditional… read more here.
Keywords: chinese rice; vacuum soaking; rice wine; rice ... See more keywords
A Novel Porous N- and S-Self-Doped Carbon Derived from Chinese Rice Wine Lees as High-Performance Electrode Materials in a Supercapacitor
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DOI: 10.1021/acssuschemeng.9b01225
Abstract: Using Chinese rice wine lees as a highly accessible and green carbon source, a new synthetic strategy has been developed for the facile and green fabrication of a N and S co-doped porous carbon (NSHPC)… read more here.
Keywords: rice wine; electrode; wine lees; chinese rice ... See more keywords
Microbial dynamics and metabolite changes in Chinese Rice Wine fermentation from sorghum with different tannin content
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DOI: 10.1038/s41598-018-23013-1
Abstract: Chinese rice wine (CRW) is the oldest kind of wine in China and is mainly fermented by wheat Qu and yeast with rice, millet, etc. This gives CRW a unique quality, but the flavor components… read more here.
Keywords: rice wine; rice; jz22; chinese rice ... See more keywords
Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology
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DOI: 10.3389/fmicb.2020.580247
Abstract: Huangjiu (Chinese rice wine) has been consumed for centuries in Asian countries and is known for its unique flavor and subtle taste. The flavor compounds of Huangjiu are derived from a wide range of sources,… read more here.
Keywords: raw materials; fermentation; formation; chinese rice ... See more keywords