发酵工业中酿酒酵母耐性机制的研究进展  

Research progress in the tolerance mechanism of Saccharomyces cerevisiae in fermentation industry

作　　者：杜春迎[1,2] 赵辉[1,2] 赵志昌 杨朝辉 

机构地区：[1]黑龙江大学生命科学学院,黑龙江哈尔滨150080 [2]农业微生物技术教育部工程研究中心,黑龙江哈尔滨150500 [3]黑龙江省富裕老窖酒业有限公司,黑龙江富裕161200

出　　处：《食品工业科技》2012年第13期378-382,共5页Science and Technology of Food Industry

基　　金：黑龙江省教育厅科学技术研究项目资助(12511409)

摘　　要：由于工业生产条件和成本的限制,发酵过程中酿酒酵母会经受多种不同环境胁迫因子的影响。研究不良环境中酿酒酵母的耐性机制,旨在为提高产品质量、降低生产成本以及相应的基因改良提供理论依据。文中主要综述了酿酒酵母耐受高渗、氧化和乙醇等胁迫因素的机理以及海藻糖对酵母细胞的保护作用。Due to the limitation of industrial production conditions and costs, Saccharomyces cerevisiae would be subjected to a variety of different effects of environmental stress factors in the fermentation process. The research about tolerance mechanism of under adverse environment was undertook in order to improve production quality,reduce production costs as well as to provide a theoretical basis for the corresponding genetically modification. The major toleration mechanisms of Saccharomyces cerevisiae for osmotic stress, oxidative stress,ethanol stress and the protection effect of trehalose for yeast cells were summarized.

关 键 词：酿酒酵母 高渗应激 氧化应激 乙醇耐性 海藻糖 

分 类 号：TS261.11[轻工技术与工程—发酵工程]