Application of Acid Urease to Reduction of Urea in Commercial Wines

Fujinawa, Shohei; Burns, Gerard P.; Teja, Pete de la

doi:10.5344/ajev.1990.41.4.350

Cited by 28 publications

(1 citation statement)

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“…Urea, originating from yeast activity in wine, serves as the primary precursor of ethyl carbamate, a compound with recognized carcinogenic properties as established by the Food and Drug Administration [106]. As a result, certain importing countries, including Canada, have regulations specifying the maximum permissible ethyl carbamate content in wines, set at 30 µg/L.…”

Section: Ureasementioning

confidence: 99%

Incorporating Microbial and Commercial Enzymes into Beverage Manufacturing Procedures

Cosme,

Ines,

Vilela

2022

Advances in Food Science

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Enzymes are highly effective biocatalysts used in various industrial processes, particularly in winemaking and other fermented beverages. These enzymes can be found naturally in fruits and the microbiota present during the beverage-making process. Commercial preparations containing a blend of enzymes (such as glucosidases, glucanases, pectinases, and proteases) are also commonly used. The performance of these enzymes has been significantly improved over the years, resulting in increased production levels and the introduction of new technological innovations to enhance efficiency and wine quality. While enzymes have been traditionally used in the beverage industry, recent studies have focused on optimizing their performance under processing conditions, including the use of immobilized enzymes. This review aims to provide a detailed overview of the potential of endogenous enzymes in wine microorganisms, as well as enzymes obtained from grapes or commercial preparations already in use in the beverage industry. Additionally, future trends in enzyme production and application will be presented.

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Section: Ureasementioning

confidence: 99%

Incorporating Microbial and Commercial Enzymes into Beverage Manufacturing Procedures

Cosme,

Ines,

Vilela

2022

Advances in Food Science

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Screening and production of a potent extracellular Arthrobacter creatinolyticus urease for determination of heavy metal ions

et al. 2013

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This paper describes the isolation of a potent extracellular urease producing microorganism, identified by 16S rRNA as Arthrobacter creatinolyticus MTCC 5604 and its medium optimization by classical one-factor-at-a-time method and central composite rotatable design (CCRD), a tool of response surface methodology (RSM). An optimal activity of 9.0 U ml(-1) was obtained by classical method and statistical optimization of the medium resulted in an activity of 17.35 U ml(-1) at 48 h and 30 °C. This activity was 4.91 times greater than the initial activity (3.53 U ml(-1) ) from the basal medium and the enzyme showed maximum activity at pH 8.0 and 60 °C and was stable at pH 7.0-9.0 and temperatures up to 50 °C. Furthermore, the enzyme was assessed for its activity reduction by determining the inhibitory concentration (IC50 ) of heavy metal ions and the inhibition of urease was in the order of Cu(II) > Cd(II) > Zn(II) > Ni(II). Urease was highly sensitive to Cu(II) and its inhibition was 94% and 100% in model solutions containing a mixture of Cu(II) with heavy metal ions Cd(II) and Zn(II), respectively. The results of these studies suggested that the enzyme could be utilized as sensors to determine the levels of Cu(II) ions in industrial effluents, contaminated soil and ground water.

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