RESULTS: In this study, an Enterobacter sp. R-SYB082 with acid urea degradation characteristics was obtained through microbial screening. Further research isolated a new acid urea-degrading enzyme from R-SYB082 strain - ureidoglycolate amidohydrolase (UAH) - which could degrade EC directly. The cloning and expression of UAH in Escherichia coli BL21 (DE3) suggested that the activity of urea-degrading enzyme reached 3560 U L-1 , while urethanase activity reached 2883 U L-1 in the optimal fermentation condition. The enzyme had the dual ability of degrading substrate urea and product EC. The removal rate of EC in Chinese rice wine could reach 90.7%.
CONCLUSIONS: This study provided a new method for the integrated control of EC in Chinese rice wine and other fermented foods. © 2022 Society of Chemical Industry.
结果:在这项研究中,肠杆菌。通过微生物筛选得到具有酸性尿素降解特性的R-SYB082。进一步研究从R-SYB082菌株中分离出一种新的酸性尿素降解酶-脲基乙醇酸酰胺水解酶(UAH)-可以直接降解EC。UAH在大肠杆菌BL21(DE3)中的克隆和表达表明,尿素降解酶的活性达到3560UL-1,在最佳发酵条件下,氨基甲酸酯酶活性达到2883UL-1。该酶具有降解底物尿素和产物EC的双重能力。黄酒中EC的去除率可达90.7%。
结论:本研究为黄酒和其他发酵食品中EC的综合控制提供了新的方法。©2022化学工业学会。