Nitrogen Catabolite Repression in Saccharomyces cerevisiae and Its Effect on Safety of Fermented Foods

Abstract

Nowadays,people pay more attention to the food safety,and have been seriously concerned about the harmful compounds in traditional Chinese fermented foods.In this review,three types of harmful ammonia(amine) compounds in Chinese and other countries’ fermented foods,including ethyl carbamate(EC),biogenic amines and nitrosamines,as well as their formation mechanism,are discussed.Meanwhile,nitrogen catabolite repression(NCR),the essential reason to the formation of these harmful concentrations is expounded.This paper focus on how to achieve the regulation of nitrogen metabolism by five key regulatory genes,GLN3,URE2,GAT1,DAL80 and GZF3,in Saccharomyces cerevisiae.And their effects on the metabolism of arginine and urea are also discussed.The achievement of study on NCR in Saccharomyces cerevisiae will provide theory base and technical support to solve the common security issue in traditional Chinese fermented foods caused by the accumulation of harmful nitrogenous metabolites relevant to NCR.