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Journal Article

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In this study, probiotic approach to reduce ethyl carbamate in (1) ethyl carbamate chemical solution, (2) selected alcoholic drinks: sake, yellow wine and brandy and (3) selected alcoholic drinks in vitro digestion model were studied. Five probiotic strains: Lactobacillus acidophilus, Lactobacillus rhamnosus, Bifidobacterium longum, Bifidobacterium lactis and Lactobacillus casei Shirota showed the ability to reduce ethyl carbamate. L. rhamnosus (19.81-54.98%) and B. longum (19.25-51.34%) showed significant reduction ability at 100, 200, 400 and 700 ng/mL ethyl carbamate chemical standard solution. L. rhamnosus and B. longum were further incubated in alcoholic beverages with or without in vitro digestion. The result revealed that probiotic strain, ethyl carbamate concentration and pH were important factors affecting the ethyl carbamate reduction ability This may suggest that the incorporation of probiotic can be a potential and novel way to decrease bioaccessibility of ethyl carbamate in wine. Further study on the potential synergistic effect of probiotic formula was also conducted.