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- Title
Ethyl Carbamate in Fermented Food Products: Sources of Appearance, Hazards and Methods for Reducing Its Content.
- Authors
Shalamitskiy, Maksim Yu.; Tanashchuk, Tatiana N.; Cherviak, Sofia N.; Vasyagin, Egor A.; Ravin, Nikolai V.; Mardanov, Andrey V.
- Abstract
Ethyl carbamate, the ethyl ester of carbamic acid, has been identified in fermented foods and alcoholic beverages. Since ethyl carbamate is a probable human carcinogen, reduction of its content is important for food safety and human health. In alcoholic beverages, ethyl carbamate is mostly formed from the reaction of ethanol with urea, citrulline and carbamyl phosphate during fermentation and storage. These precursors are generated from arginine metabolism by wine yeasts and lactic acid bacteria. This review summarizes the mechanisms of ethyl carbamate formation, its impact on human health and methods used in winemaking to minimize its content. These approaches include genetic modification of Saccharomyces cerevisiae wine strains targeting pathways of arginine transport and metabolism, the use of lactic acid bacteria to consume arginine, direct degradation of ethyl carbamate by enzymes and microorganisms, and different technological methods of grape cultivation, alcoholic fermentation, wine aging, temperature and duration of storage and transportation.
- Subjects
URETHANE; FERMENTED foods; LACTIC acid bacteria; ETHYL esters; GRAPE growing; MICROBIAL enzymes; CITRULLINE; ALCOHOLIC beverages; WINE aging
- Publication
Foods, 2023, Vol 12, Issue 20, p3816
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods12203816