Removal of urea from alcoholic beverages with an acid urease.
Urethan, a cancer causing chemical, was reported to contaminate some alcoholic beverages. Since urethan is formed by heating urea with ethyl-alcohol, removal of urea is necessary to prevent urethan formation in alcoholic beverages. Acid urease, whose optimal pH lies around 4, lowered urea concentrations in Japanese sake. This finding indicates a protective effect of acid urease on urethan's potential hazards in alcohol.
Kobashi
K
K
Faculty of Pharmaceutical Sciences, Toyama Medical and Pharmaceutical University, Japan.
Takebe
S
S
Sakai
T
T
D000434:Alcoholic Beverages / Q000032:analysis*; D005285:Fermentation; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000201:enzymology; D014508:Urea / Q000302:isolation & purification*; D014510:Urease
D014508:Urea; D014510:Urease