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Industrial Biotransformations

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Urease<br />

Lactobacillus fermentum<br />

● This method has been and is used for urea removal from sake by many companies in Japan.<br />

● For table wine the limiting level of ethyl carbamate is 30 ppm. The removal of urea from red<br />

and white wine cannot be realized if tannin, an urease inhibitor, is present in wine.<br />

3) Flow scheme<br />

Not published.<br />

4) Process parameters<br />

reactor type: plug-flow reactor<br />

reactor volume: 100 L<br />

enzyme activity: 140 U · g –1 enzyme supplier:<br />

wet carrier<br />

Takeda Chemical Ind.<br />

start-up date: 1988<br />

production site: Asahi Kasei Chemicals, Japan<br />

company: Asahi Kasei Chemicals Corporation, Japan<br />

5) Literature<br />

EC 3.5.1.5.<br />

● Matsumoto, K. (1993) Removal of urea from alcoholic beverages by immobilized acid urease,<br />

in: <strong>Industrial</strong> Application of Immobilized Biocatalysts (Tanaka, A., Tosa, T., Kobayashi, T.,<br />

eds.), pp. 255–273, Marcel Dekker Inc., New York<br />

● Yoshizawa, K., Takahashi, K. (1988) Utilization of urease for decomposition of urea in sake,<br />

J. Brew. Soc. Jpn. 83, 142–144<br />

385

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