Isolation and characterization of urethanase from Penicillium variabile and its application to reduce ethyl carbamate contamination in Chinese rice wine | Health & Environmental Research Online (HERO)

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Citation
Tags

HERO ID

7417855

Reference Type

Journal Article

Title

Isolation and characterization of urethanase from Penicillium variabile and its application to reduce ethyl carbamate contamination in Chinese rice wine

Author(s)

Zhou, ND; Gu, XL; Tian, YP; ,

Year

2013

Is Peer Reviewed?

Yes

Journal

Applied Biochemistry and Biotechnology
ISSN: 0273-2289
EISSN: 1559-0291

Publisher

SPRINGER

Location

NEW YORK

Volume

170

Issue

Page Numbers

718-728

Language

English

PMID

23609903

DOI

10.1007/s12010-013-0178-2

Web of Science Id

WOS:000319134800019

URL

http://link.springer.com/10.1007/s12010-013-0178-2
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Abstract

A strain with urethanase activity was isolated from mouse gastrointestine. By combination of morphological characterization of the colony, hyphae, and spore and the sequence analysis of its rDNA ITS, the strain was determined as Penicillium variabile and named as P. variabile JN-A525. The enzymatic properties of urethanase from P. variabile JN-A525 were further studied. The optimum temperature and pH value of urethanase are of 50 °C and 6.0, respectively. The enzyme maintains stability when the temperature is below 50 °C and the pH is in the range of 7.0-10.0. The enzyme also exhibits ethanol tolerance. It can remove ethyl carbamate from Chinese rice wine without the change of flavor substances in the wine.

Keywords

Application; Enzymatic properties; Penicillium variabile; Strain identification; Urethanase; Enzymatic properties; Isolation and characterization; Morphological characterization; Optimum temperature; Penicillium variabile; Sequence analysis; Strain identification; Urethanase; Applications; Enzymes; Wine; fungal enzyme; ribosome DNA; unclassified drug; urethan; urethanase; alcohol tolerance; animal tissue; article; controlled study; DNA sequence; enzyme activity; enzyme analysis; enzyme isolation; enzyme specificity; enzyme stability; flavor; food contamination; fungus hyphae; fungus spore; mouse; nonhuman; organism colony; Penicillium; penicillium variabile; pH; temperature; wine; Amidohydrolases; Animals; Base Sequence; China; Food Contamination; Hydrogen-Ion Concentration; Intestines; Mice; Penicillium; Substrate Specificity; Urethane; Wine; Penicillium variabile