High-level expression and characterization of recombinant acid urease for enzymatic degradation of urea in rice wine
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| 024 | 7 | 0 | |a 10.1007/s00253-014-5916-z |2 doi |
| 035 | |a (NATIONALLICENCE)springer-10.1007/s00253-014-5916-z | ||
| 245 | 0 | 0 | |a High-level expression and characterization of recombinant acid urease for enzymatic degradation of urea in rice wine |h [Elektronische Daten] |c [Yuqing Yang, Zhen Kang, Jianli Zhou, Jian Chen, Guocheng Du] |
| 520 | 3 | |a Ethylcarbamate, a carcinogenic compound, is formed from urea and ethanol in rice wine, and enzymatic elimination of urea is always attractive. In the present work, we amplified the acid urease gene cluster ureABCEFGD from Lactobacillus reuteri CICC6124 and constructed robust Lactococcus lactis cell factories for the production of acid urease. The titer of the recombinant acid urease was increased from 1,550 to 11,560U/L by optimization of the cultivation process. Meanwhile, the enzyme showed satisfied properties toward urea elimination in the rice wine model system. By incubating the enzyme (50U/L) at 20°C for 60h, about 95.8% of urea in rice wine was removed. Interestingly, this acid urease also exhibited activity toward ethylcarbamate. The results demonstrated that this recombinant acid urease has great potential in the elimination of urea in rice wine. | |
| 540 | |a Springer-Verlag Berlin Heidelberg, 2014 | ||
| 690 | 7 | |a Acid urease |2 nationallicence | |
| 690 | 7 | |a Lactococcus lactis |2 nationallicence | |
| 690 | 7 | |a Lactobacillus reuteri |2 nationallicence | |
| 690 | 7 | |a Nisin-induced system |2 nationallicence | |
| 700 | 1 | |a Yang |D Yuqing |u Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 214122, Wuxi, China |4 aut | |
| 700 | 1 | |a Kang |D Zhen |u Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 214122, Wuxi, China |4 aut | |
| 700 | 1 | |a Zhou |D Jianli |u Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 214122, Wuxi, China |4 aut | |
| 700 | 1 | |a Chen |D Jian |u Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 214122, Wuxi, China |4 aut | |
| 700 | 1 | |a Du |D Guocheng |u Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 214122, Wuxi, China |4 aut | |
| 773 | 0 | |t Applied Microbiology and Biotechnology |d Springer Berlin Heidelberg |g 99/1(2015-01-01), 301-308 |x 0175-7598 |q 99:1<301 |1 2015 |2 99 |o 253 | |
| 856 | 4 | 0 | |u https://doi.org/10.1007/s00253-014-5916-z |q text/html |z Onlinezugriff via DOI |
| 898 | |a BK010053 |b XK010053 |c XK010000 | ||
| 900 | 7 | |a Metadata rights reserved |b Springer special CC-BY-NC licence |2 nationallicence | |
| 908 | |D 1 |a research-article |2 jats | ||
| 949 | |B NATIONALLICENCE |F NATIONALLICENCE |b NL-springer | ||
| 950 | |B NATIONALLICENCE |P 856 |E 40 |u https://doi.org/10.1007/s00253-014-5916-z |q text/html |z Onlinezugriff via DOI | ||
| 950 | |B NATIONALLICENCE |P 700 |E 1- |a Yang |D Yuqing |u Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 214122, Wuxi, China |4 aut | ||
| 950 | |B NATIONALLICENCE |P 700 |E 1- |a Kang |D Zhen |u Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 214122, Wuxi, China |4 aut | ||
| 950 | |B NATIONALLICENCE |P 700 |E 1- |a Zhou |D Jianli |u Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 214122, Wuxi, China |4 aut | ||
| 950 | |B NATIONALLICENCE |P 700 |E 1- |a Chen |D Jian |u Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 214122, Wuxi, China |4 aut | ||
| 950 | |B NATIONALLICENCE |P 700 |E 1- |a Du |D Guocheng |u Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 214122, Wuxi, China |4 aut | ||
| 950 | |B NATIONALLICENCE |P 773 |E 0- |t Applied Microbiology and Biotechnology |d Springer Berlin Heidelberg |g 99/1(2015-01-01), 301-308 |x 0175-7598 |q 99:1<301 |1 2015 |2 99 |o 253 | ||