后基因组时代的酿酒酵母研究策略  

Strategies in Research on Saccharomyces cerevisiae in Post-Genomic Era

作　　者：宋洋波[1] 马捷[1] 李丽[1] 张留燕[1] 刘延琳[1] 

机构地区：[1]西北农林科技大学葡萄酒学院/陕西省葡萄-葡萄酒工程中心,陕西杨凌712100

出　　处：《中国农业科学》2012年第23期4873-4882,共10页Scientia Agricultura Sinica

基　　金：国家葡萄产业技术体系建设专项经费(CARS-30-jg-3);国家自然科学基金项目(31271917)

摘　　要：近年,随着基因工程技术的日益发展,酿酒酵母在分子生物学研究方面的应用越来越广泛。本文介绍了后基因组学用于酿酒酵母的方法,并概述了利用该手段对试验菌株与商业酿酒酵母进行生理功能分析、研究和改造的最新进展,展示了后基因组时代对酿酒酵母的影响及综合基因组信息、生物信息学和分子生物学技术的研究策略。最后,展望了现代生物技术手段在葡萄酒工业中的应用前景。The Saccharomyces cerevisiae has been extensively used as a model eukaryotic system. In the last decade, genomic techniques have revealed the important features of its molecular biology. In this paper, the methods of post-genomics applied on Saccharomyces cerevisiae were introdued and the most recent applications of post-genomic techniques to understand the different between laboratory strains and wine yeasts in yeast physiology were reviewed. The recent advances in wine yeast strain improvement were also reported and proposed a reference framework for integration of genomic information, bioinformatic tools and molecular biology techniques for cellular and metabolic engineering. Finally, the current state and future perspectives for using biotechnology in the wine industry were discussed.

关 键 词：后基因组学 SAGE DNA微列阵 代谢工程 

分 类 号：TS261.11[轻工技术与工程—发酵工程]