嗜杀酵母的研究进展及其在酿酒工业中的应用  

Research advances on killer yeasts and their applications in alcoholic beverage industry

作　　者：詹金花[1] 杨幼慧[1] 谭余良[1] 康增军 

机构地区：[1]华南农业大学食品学院,广东广州510640 [2]广州从化顺昌源绿色食品有限公司,广东广州510900

出　　处：《中国酿造》2007年第6期1-5,共5页China Brewing

基　　金：广东省重点科技攻关项目(2004A20301002);广东省省级财政支持技术改造项目(GMTC044046-5);广东省2005年粤港关键领域重点突破项目(20054983)

摘　　要：嗜杀酵母能够分泌毒素蛋白抑制或杀死敏感细胞,在发酵生产中利用其特性可以净化环境,提高产品的质量。文中介绍了嗜杀酵母的分布、作用机理以及嗜杀酵母质粒的提取和选育,并概述了嗜杀酵母在酿酒工业中的应用和研究进展。Killer yeasts can secrete killer toxins to kill sensitive yeasts or inhibit their growth. As for the practical application of the killer phenomenon, the killer yeast could be used to decontaminate fermentation system and improve the quality of products in alcoholic beverage industry. In this paper, the distribution of killer yeasts among yeast communities and the action mechanism of toxins are introduced as well as the selection and cultivation methods of killer yeasts. The research advances on killer yeasts and their applications in alcoholic beverage industry are also summarized.

关 键 词：嗜杀酵母 嗜杀毒素 研究进展 应用 

分 类 号：TS261.1[轻工技术与工程—发酵工程]