caa a22 4500 605497826 CHVBK 20210128100543.0 cr unu---uuuuu 210128e20150101xx s 000 0 eng 10.1007/s00253-014-5916-z doi (NATIONALLICENCE)springer-10.1007/s00253-014-5916-z High-level expression and characterization of recombinant acid urease for enzymatic degradation of urea in rice wine [Elektronische Daten] [Yuqing Yang, Zhen Kang, Jianli Zhou, Jian Chen, Guocheng Du] 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. Springer-Verlag Berlin Heidelberg, 2014 Acid urease nationallicence Lactococcus lactis nationallicence Lactobacillus reuteri nationallicence Nisin-induced system nationallicence Yang Yuqing Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 214122, Wuxi, China aut Kang Zhen Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 214122, Wuxi, China aut Zhou Jianli Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 214122, Wuxi, China aut Chen Jian Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 214122, Wuxi, China aut Du Guocheng Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 214122, Wuxi, China aut Applied Microbiology and Biotechnology Springer Berlin Heidelberg 99/1(2015-01-01), 301-308 0175-7598 99:1<301 2015 99 253 https://doi.org/10.1007/s00253-014-5916-z text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s00253-014-5916-z text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Yang Yuqing Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 214122, Wuxi, China aut NATIONALLICENCE 700 1- Kang Zhen Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 214122, Wuxi, China aut NATIONALLICENCE 700 1- Zhou Jianli Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 214122, Wuxi, China aut NATIONALLICENCE 700 1- Chen Jian Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 214122, Wuxi, China aut NATIONALLICENCE 700 1- Du Guocheng Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 214122, Wuxi, China aut NATIONALLICENCE 773 0- Applied Microbiology and Biotechnology Springer Berlin Heidelberg 99/1(2015-01-01), 301-308 0175-7598 99:1<301 2015 99 253