清酒酿酒酵母酒精耐受机理的研究进展  

Research progress in mechanism of alcohol tolerance of sake yeast

作　　者：张敏[1] 毛健[1] 黄桂东[1] 姬中伟[1] 冯浩[1] 彭金龙[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2012年第20期342-345,350,共5页Science and Technology of Food Industry

摘　　要：清酒酿酒酵母是清酒生产过程中的关键微生物,发酵过程中逐渐积累的酒精会对酵母细胞产生毒害作用,从而抑制了细胞的生长代谢和更高浓度酒精的形成。因此,对酵母细胞酒精耐受机理的研究,为筛选、构造高产酒精和高酒精耐受性酵母菌种提供理论基础。本文从细胞壁、细胞膜、热休克蛋白、贮藏性糖类、氨基酸等方面阐述酵母细胞酒精耐受机理,并在细胞生理学的基础上分析清酒酵母具有较高的酒精产率和相对较差的酒精耐受性的原因。Sake yeast is the key microbial in the process of sake fermentation. The alcohol from sake brewing plays a toxic role in the growth and metabolism of yeast cells,which inhibits the increase of alcohol production. Therefore,it is necessary to investigate the alcohol toterant mechanism of sake yeast for selecting and breeding of yeast strain with high ethanol yield and improved ethanol tolerance. The ethanol-tolerance mechanism of sake yeast related with cell wall,cell membrance,heat shock proteins,reserve carbohydrates,amino acid were reviewed, and the reasons for high alcohol yield and relatively low alcohol tolerance of sake yeast on the basis of cell physiology were analyzed in the paper.

关 键 词：酒精 酿酒酵母 酒精耐受性 

分 类 号：TS261[轻工技术与工程—发酵工程]