The Experts below are selected from a list of 35553 Experts worldwide ranked by ideXlab platform
Jian Chen - One of the best experts on this subject based on the ideXlab platform.
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identification of an urethanase from lysinibacillus fusiformis for degrading ethyl carbamate in fermented Foods
Food bioscience, 2020Co-Authors: Yunyao Jia, Jingwen Zhou, Jian Chen, Fang FangAbstract:Abstract Ethyl carbamate (EC) formed in the process of alcohol beverage production and Food Fermentation has been shown to possibly be carcinogenic and genotoxic to humans. EC can be degraded by urethanase and yield the nontoxic substances ammonia, ethanol, and carbon dioxide. The application of urethanase in beverage or fermented-Food production is a practical way of reducing cancer risk due to EC and of ensuring Food safety. The gene encoding urethanase from Lysinibacillus fusiformis SCO2 was decoded. This is the second reported urethanase with known sequence. Urethanase was successfully overexpressed in Escherichia coli, and expression of this enzyme was enhanced to 14.7 U/mL by optimizing the medium formula, temperature, and isopropyl β-D-thiogalactoside (IPTG) concentration for induced expression. L. fusiformis SCO2 urethanase showed a promising capability in degrading EC in soy sauce and Huangjiu (Chinese rice wine) with reduction rates of 29.5 and 14.7%, respectively. Identification of the coding gene of urethanase and its heterologous expression establishes the fundamentals for its industrial application for decreasing EC in fermented Foods and alcohol beverages.
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adaptive evolution relieves nitrogen catabolite repression and decreases urea accumulation in cultures of the chinese rice wine yeast strain saccharomyces cerevisiae xz 11
Journal of Agricultural and Food Chemistry, 2018Co-Authors: Weiping Zhang, Jingwen Zhou, Yan Cheng, Guangfa Xie, Huijun Zou, Jian ChenAbstract:Urea is the major precursor of ethyl carbamate in Chinese rice wine. Although efforts have been made to decrease urea accumulation, few methods can be applied to industrial Food production due to potential safety concerns. In this study, adaptive laboratory evolution (ALE) followed by high-throughput screening was used to identify low urea-accumulating strains derived from the industrial Chinese rice wine yeast strain Saccharomyces cerevisiae XZ-11. Three evolved strains were obtained that had 47.9%, 16.6%, and 12.4% lower urea concentrations than the wild-type strain. Comparative genomics analysis revealed that genes involved in carbon and nitrogen metabolism evolved quickly. Transcription levels of genes involved in urea metabolism were dramatically upregulated after ALE. This work describes a novel and safe strategy to improve nitrogen utilization of industrial yeast strains involved in Food Fermentation. The identified genomic variations may also help direct rational genetic engineering of nitrogen me...
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Adaptive Evolution Relieves Nitrogen Catabolite Repression and Decreases Urea Accumulation in Cultures of the Chinese Rice Wine Yeast Strain Saccharomyces cerevisiae XZ-11
2018Co-Authors: Weiping Zhang, Jingwen Zhou, Yan Cheng, Guangfa Xie, Huijun Zou, Jian ChenAbstract:Urea is the major precursor of ethyl carbamate in Chinese rice wine. Although efforts have been made to decrease urea accumulation, few methods can be applied to industrial Food production due to potential safety concerns. In this study, adaptive laboratory evolution (ALE) followed by high-throughput screening was used to identify low urea-accumulating strains derived from the industrial Chinese rice wine yeast strain Saccharomyces cerevisiae XZ-11. Three evolved strains were obtained that had 47.9%, 16.6%, and 12.4% lower urea concentrations than the wild-type strain. Comparative genomics analysis revealed that genes involved in carbon and nitrogen metabolism evolved quickly. Transcription levels of genes involved in urea metabolism were dramatically upregulated after ALE. This work describes a novel and safe strategy to improve nitrogen utilization of industrial yeast strains involved in Food Fermentation. The identified genomic variations may also help direct rational genetic engineering of nitrogen metabolism processes to achieve other goals
Luc De Vuyst - One of the best experts on this subject based on the ideXlab platform.
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Acetic acid bacteria in fermented Foods and beverages
Current Opinion in Biotechnology, 2018Co-Authors: Jonas Roos, Luc De VuystAbstract:Although acetic acid bacteria (AAB) are commonly found in spontaneous or backslopped fermented Foods and beverages, rather limited knowledge about their occurrence and functional role in natural Food Fermentation ecosystems is available. Not only is their cultivation, isolation, and identification difficult, their cells are often present in a viable but not culturable state. Yet, they are promising starter cultures either to better control known Food Fermentation processes or to produce novel fermented Foods and beverages. This review summarizes the most recent findings on the occurrence and functional role of AAB in natural Food Fermentation processes such as lambic beer, water kefir, kombucha, and cocoa.
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advances in production and simplified methods for recovery and quantification of exopolysaccharides for applications in Food and health
Journal of Dairy Science, 2016Co-Authors: Frederic Leroy, Luc De VuystAbstract:The capacity of strains to produce exopolysaccharides (EPS) is widespread among species of lactic acid bacteria and bifidobacteria, although the physiological role of these molecules is not yet clearly understood. When EPS are produced during Food Fermentation, they confer technological benefits on the fermented end products, such as improved texture and stability. In addition, some of these EPS may have beneficial effects on consumer health. These uses of EPS necessitate optimal and sufficient production of these molecules, both in situ and ex situ, not only to improve their yields but also to obtain a particular functionality. The present study reviews the commonly used methods of production, isolation, and quantification that have been used in recent studies dealing with EPS-producing lactic acid bacteria and bifidobacteria.
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lactic acid bacteria as functional starter cultures for the Food Fermentation industry
Trends in Food Science and Technology, 2004Co-Authors: Frederic Leroy, Luc De VuystAbstract:The production of fermented Foods is based on the use of starter cultures, for instance lactic acid bacteria that initiate rapid acidification of the raw material. Recently, new starter cultures of lactic acid bacteria with an industrially important functionality are being developed. The latter can contribute to the microbial safety or offer one or more organoleptic, technological, nutritional, or health advantages. Examples are lactic acid bacteria that produce antimicrobial substances, sugar polymers, sweeteners, aromatic compounds, vitamins, or useful enzymes, or that have probiotic properties.
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a combined model to predict the functionality of the bacteriocin producing lactobacillus sakei strain ctc 494
Applied and Environmental Microbiology, 2003Co-Authors: Frederic Leroy, Luc De VuystAbstract:The use of bacteriocin-producing lactic acid bacteria for improved Food Fermentation processes seems promising. However, lack of fundamental knowledge about the functionality of bacteriocin-producing strains under Food Fermentation conditions hampers their industrial use. Predictive microbiology or a mathematical estimation of microbial behavior in Food ecosystems may help to overcome this problem. In this study, a combined model was developed that was able to estimate, from a given initial situation of temperature, pH, and nutrient availability, the growth and self-inhibition dynamics of a bacteriocin-producing Lactobacillus sakei CTC 494 culture in (modified) MRS broth. Moreover, the drop in pH induced by lactic acid production and the bacteriocin activity toward Listeria as an indicator organism were modeled. Self-inhibition was due to the depletion of nutrients as well as to the production of lactic acid. Lactic acid production resulted in a pH drop, an accumulation of toxic undissociated lactic acid molecules, and a shift in the dissociation degree of the growth-inhibiting buffer components. The model was validated experimentally.
Jingwen Zhou - One of the best experts on this subject based on the ideXlab platform.
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identification of an urethanase from lysinibacillus fusiformis for degrading ethyl carbamate in fermented Foods
Food bioscience, 2020Co-Authors: Yunyao Jia, Jingwen Zhou, Jian Chen, Fang FangAbstract:Abstract Ethyl carbamate (EC) formed in the process of alcohol beverage production and Food Fermentation has been shown to possibly be carcinogenic and genotoxic to humans. EC can be degraded by urethanase and yield the nontoxic substances ammonia, ethanol, and carbon dioxide. The application of urethanase in beverage or fermented-Food production is a practical way of reducing cancer risk due to EC and of ensuring Food safety. The gene encoding urethanase from Lysinibacillus fusiformis SCO2 was decoded. This is the second reported urethanase with known sequence. Urethanase was successfully overexpressed in Escherichia coli, and expression of this enzyme was enhanced to 14.7 U/mL by optimizing the medium formula, temperature, and isopropyl β-D-thiogalactoside (IPTG) concentration for induced expression. L. fusiformis SCO2 urethanase showed a promising capability in degrading EC in soy sauce and Huangjiu (Chinese rice wine) with reduction rates of 29.5 and 14.7%, respectively. Identification of the coding gene of urethanase and its heterologous expression establishes the fundamentals for its industrial application for decreasing EC in fermented Foods and alcohol beverages.
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adaptive evolution relieves nitrogen catabolite repression and decreases urea accumulation in cultures of the chinese rice wine yeast strain saccharomyces cerevisiae xz 11
Journal of Agricultural and Food Chemistry, 2018Co-Authors: Weiping Zhang, Jingwen Zhou, Yan Cheng, Guangfa Xie, Huijun Zou, Jian ChenAbstract:Urea is the major precursor of ethyl carbamate in Chinese rice wine. Although efforts have been made to decrease urea accumulation, few methods can be applied to industrial Food production due to potential safety concerns. In this study, adaptive laboratory evolution (ALE) followed by high-throughput screening was used to identify low urea-accumulating strains derived from the industrial Chinese rice wine yeast strain Saccharomyces cerevisiae XZ-11. Three evolved strains were obtained that had 47.9%, 16.6%, and 12.4% lower urea concentrations than the wild-type strain. Comparative genomics analysis revealed that genes involved in carbon and nitrogen metabolism evolved quickly. Transcription levels of genes involved in urea metabolism were dramatically upregulated after ALE. This work describes a novel and safe strategy to improve nitrogen utilization of industrial yeast strains involved in Food Fermentation. The identified genomic variations may also help direct rational genetic engineering of nitrogen me...
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Adaptive Evolution Relieves Nitrogen Catabolite Repression and Decreases Urea Accumulation in Cultures of the Chinese Rice Wine Yeast Strain Saccharomyces cerevisiae XZ-11
2018Co-Authors: Weiping Zhang, Jingwen Zhou, Yan Cheng, Guangfa Xie, Huijun Zou, Jian ChenAbstract:Urea is the major precursor of ethyl carbamate in Chinese rice wine. Although efforts have been made to decrease urea accumulation, few methods can be applied to industrial Food production due to potential safety concerns. In this study, adaptive laboratory evolution (ALE) followed by high-throughput screening was used to identify low urea-accumulating strains derived from the industrial Chinese rice wine yeast strain Saccharomyces cerevisiae XZ-11. Three evolved strains were obtained that had 47.9%, 16.6%, and 12.4% lower urea concentrations than the wild-type strain. Comparative genomics analysis revealed that genes involved in carbon and nitrogen metabolism evolved quickly. Transcription levels of genes involved in urea metabolism were dramatically upregulated after ALE. This work describes a novel and safe strategy to improve nitrogen utilization of industrial yeast strains involved in Food Fermentation. The identified genomic variations may also help direct rational genetic engineering of nitrogen metabolism processes to achieve other goals
Weiping Zhang - One of the best experts on this subject based on the ideXlab platform.
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adaptive evolution relieves nitrogen catabolite repression and decreases urea accumulation in cultures of the chinese rice wine yeast strain saccharomyces cerevisiae xz 11
Journal of Agricultural and Food Chemistry, 2018Co-Authors: Weiping Zhang, Jingwen Zhou, Yan Cheng, Guangfa Xie, Huijun Zou, Jian ChenAbstract:Urea is the major precursor of ethyl carbamate in Chinese rice wine. Although efforts have been made to decrease urea accumulation, few methods can be applied to industrial Food production due to potential safety concerns. In this study, adaptive laboratory evolution (ALE) followed by high-throughput screening was used to identify low urea-accumulating strains derived from the industrial Chinese rice wine yeast strain Saccharomyces cerevisiae XZ-11. Three evolved strains were obtained that had 47.9%, 16.6%, and 12.4% lower urea concentrations than the wild-type strain. Comparative genomics analysis revealed that genes involved in carbon and nitrogen metabolism evolved quickly. Transcription levels of genes involved in urea metabolism were dramatically upregulated after ALE. This work describes a novel and safe strategy to improve nitrogen utilization of industrial yeast strains involved in Food Fermentation. The identified genomic variations may also help direct rational genetic engineering of nitrogen me...
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Adaptive Evolution Relieves Nitrogen Catabolite Repression and Decreases Urea Accumulation in Cultures of the Chinese Rice Wine Yeast Strain Saccharomyces cerevisiae XZ-11
2018Co-Authors: Weiping Zhang, Jingwen Zhou, Yan Cheng, Guangfa Xie, Huijun Zou, Jian ChenAbstract:Urea is the major precursor of ethyl carbamate in Chinese rice wine. Although efforts have been made to decrease urea accumulation, few methods can be applied to industrial Food production due to potential safety concerns. In this study, adaptive laboratory evolution (ALE) followed by high-throughput screening was used to identify low urea-accumulating strains derived from the industrial Chinese rice wine yeast strain Saccharomyces cerevisiae XZ-11. Three evolved strains were obtained that had 47.9%, 16.6%, and 12.4% lower urea concentrations than the wild-type strain. Comparative genomics analysis revealed that genes involved in carbon and nitrogen metabolism evolved quickly. Transcription levels of genes involved in urea metabolism were dramatically upregulated after ALE. This work describes a novel and safe strategy to improve nitrogen utilization of industrial yeast strains involved in Food Fermentation. The identified genomic variations may also help direct rational genetic engineering of nitrogen metabolism processes to achieve other goals
Guangfa Xie - One of the best experts on this subject based on the ideXlab platform.
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adaptive evolution relieves nitrogen catabolite repression and decreases urea accumulation in cultures of the chinese rice wine yeast strain saccharomyces cerevisiae xz 11
Journal of Agricultural and Food Chemistry, 2018Co-Authors: Weiping Zhang, Jingwen Zhou, Yan Cheng, Guangfa Xie, Huijun Zou, Jian ChenAbstract:Urea is the major precursor of ethyl carbamate in Chinese rice wine. Although efforts have been made to decrease urea accumulation, few methods can be applied to industrial Food production due to potential safety concerns. In this study, adaptive laboratory evolution (ALE) followed by high-throughput screening was used to identify low urea-accumulating strains derived from the industrial Chinese rice wine yeast strain Saccharomyces cerevisiae XZ-11. Three evolved strains were obtained that had 47.9%, 16.6%, and 12.4% lower urea concentrations than the wild-type strain. Comparative genomics analysis revealed that genes involved in carbon and nitrogen metabolism evolved quickly. Transcription levels of genes involved in urea metabolism were dramatically upregulated after ALE. This work describes a novel and safe strategy to improve nitrogen utilization of industrial yeast strains involved in Food Fermentation. The identified genomic variations may also help direct rational genetic engineering of nitrogen me...
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Adaptive Evolution Relieves Nitrogen Catabolite Repression and Decreases Urea Accumulation in Cultures of the Chinese Rice Wine Yeast Strain Saccharomyces cerevisiae XZ-11
2018Co-Authors: Weiping Zhang, Jingwen Zhou, Yan Cheng, Guangfa Xie, Huijun Zou, Jian ChenAbstract:Urea is the major precursor of ethyl carbamate in Chinese rice wine. Although efforts have been made to decrease urea accumulation, few methods can be applied to industrial Food production due to potential safety concerns. In this study, adaptive laboratory evolution (ALE) followed by high-throughput screening was used to identify low urea-accumulating strains derived from the industrial Chinese rice wine yeast strain Saccharomyces cerevisiae XZ-11. Three evolved strains were obtained that had 47.9%, 16.6%, and 12.4% lower urea concentrations than the wild-type strain. Comparative genomics analysis revealed that genes involved in carbon and nitrogen metabolism evolved quickly. Transcription levels of genes involved in urea metabolism were dramatically upregulated after ALE. This work describes a novel and safe strategy to improve nitrogen utilization of industrial yeast strains involved in Food Fermentation. The identified genomic variations may also help direct rational genetic engineering of nitrogen metabolism processes to achieve other goals