酵母新絮凝特性的研究进展及应用展望  

Research Progress and Application of Yeast NewFlo Type Flocculation

作　　者：刘楠[1] 王冬立[1] 何秀萍[1] 张博润[1] 

机构地区：[1]中国科学院微生物研究所

出　　处：《食品与发酵工业》2007年第1期89-91,共3页Food and Fermentation Industries

基　　金：国家科学自然基金资助项目(No30370025)

摘　　要：酵母絮凝是指酵母细胞之间相互作用形成絮状物的可逆过程。在发酵工业中,絮凝是酵母菌株最重要性质之一。酵母无性絮凝分为Flo型和NewFlo型,在发酵后期表达的NewFlo型絮凝对细胞与发酵液的分离及产品的质量有重要的意义。文中对酵母新絮凝的研究进展进行了综述,并展望了新絮凝特性在工业中的应用前景。For many industrial applications in which the yeast Saccharomyces cerevisiae is used, e.g. beer, wine and alcohol production, appropriate flocculation behavior is certainly one of the most important characteristics of a good production strain. Yeast flocculation has been classified into two groups distinguished by sugar inhibition ： the NewFlo phenotype, which is inhibited by mannose, glucose, maltose, and sucrose but not by galactose, and the Flol type, which is inhibited by mannose but not by glucose, maltose, sucrose, or galactose. Flocculation of yeast NewFlo type is a very complex process that depends on the expression of specific flocculation gene called Lg - Flo. Here, the research progress and industrial application of yeast NewFlo type flocculation is described.

关 键 词：酵母 新絮凝特性 遗传学 生理生化性质 

分 类 号：TQ920[轻工技术与工程—发酵工程]