Discover Community Create You

Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

Reduced production of ethyl carbamate for wine fermentation by deleting CAR1 in Saccharomyces cerevisiae.

Journal of industrial microbiology & biotechnology - 1 May 2016

Guo Xue-Wu, Li Yuan-Zi, Guo Jian, Wang Qing, Huang Shi-Yong, Chen Ye-Fu, Du Li-Ping, Xiao Dong-Guang

Abstract excerpt

Ethyl carbamate (EC), a pluripotent carcinogen, is mainly formed by a spontaneous chemical reaction of ethanol with urea in wine. The arginine, one of the major amino acids in grape musts, is metabolized by arginase (encoded by CAR1) to ornithine and urea. To reduce the production of urea and EC, an arginase-deficient recombinant strain YZ22 (Δcarl/Δcarl) was constructed from a diploid wine yeast, WY1, by...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to Arginase
Share to Carcinogens

Methodology Data sources Editorial policy Privacy Delete account & data About Contact Helena Bioinformatics

Share to Ethanol

Share to Fermentation

Share to Ornithine

Share to Urethane

Source

Identifiers

PMID: 26831650
DOI: 10.1007/s10295-016-1737-7

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

Related research

Semantic proximity does not establish scientific evidence.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

Reduced production of ethyl carbamate for wine fermentation by deleting CAR1 in Saccharomyces cerevisiae.PMID 26831650Read ↗

Metabolic engineering of arginine permeases to reduce the formation of urea in Saccharomyces cerevisiae.Semantic proximity Read ↗

Genetic engineering of a sake yeast producing no urea by successive disruption of arginase gene.Semantic proximity Read ↗

Isolation of a non-urea-producing sake yeast strain carrying a discriminable molecular marker.Semantic proximity Read ↗

Isolation and characterization of Saccharomyces cerevisiae mutants with ornithine accumulation for value-added craft beer brewing.Semantic proximity Read ↗

Identification of a mutation causing a defective spindle assembly checkpoint in high ethyl caproate-producing sake yeast strain K1801.Semantic proximity Read ↗

Activation of the yeast Retrograde Response pathway by adaptive laboratory evolution with S-(2-aminoethyl)-L-cysteine reduces ethanol and increases glycerol during winemaking.Semantic proximity Read ↗

Novel wine yeast with mutations in YAP1 that produce less acetic acid during fermentation.Semantic proximity Read ↗

Examination of internal metabolome and VOCs profile of brewery yeast and their mutants producing beer with improved aroma.Semantic proximity Read ↗

Bioethanol production from cellulosic hydrolysates by engineered industrial Saccharomyces cerevisiae.Semantic proximity Read ↗

High-Spermidine-Producing Yeast Strain for Autophagy-Promoting ApplicationsSemantic proximity Read ↗

Improvement of 2-phenylethanol production in Saccharomyces cerevisiae by evolutionary and rational metabolic engineering.Semantic proximity Read ↗

An alternative, arginase-independent pathway for arginine metabolism in Kluyveromyces lactis involves guanidinobutyrase as a key enzyme.Semantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.