酿酒酵母对弱有机酸胁迫的应激机制研究进展  

Research progress on weak organic acid stress mechanism of Saccharomyces cerevisiae

作　　者：刘兴艳[1,2] 贾博[1] 赵芳[1] 王成[1] 李静援[1] 战吉宬[1] 黄卫东[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]四川农业大学食品学院,四川雅安625000

出　　处：《食品与发酵工业》2013年第6期125-129,共5页Food and Fermentation Industries

基　　金：国家"十二五"科技支撑计划"优质果酒加工关键技术研究及产业化示范"项目(2012BAD31B07)

摘　　要：酿酒酵母是生产酒类产品的主要微生物,而生产中的发酵环境对酿酒酵母来说是一种不利的生长代谢环境,存在多种胁迫因素,其中就包括弱有机酸引起的低pH胁迫。酿酒酵母应对胁迫环境,有自身一套完备的适应机制,不同胁迫应对机制既有相同之处亦有不同之处。本文概括了近年来酿酒酵母对弱有机酸应激机制的研究热点,主要从弱有机酸胁迫的基因表达、转录表达以及蛋白质表达3个水平进行阐述,涉及ATP结合区转运子Pdr12及其转录因子War1p,HOG-MAPK途径,水通道蛋白Fps1p,质膜H+-ATP酶,SOD,CAT,以及弱有机酸与其他胁迫的交互作用,旨在为更好地研究酿酒酵母的弱有机酸应激机制提供一定的参考。Yeast Saccharomyces cerevisiae is the main microorganism in the production of liquor, but fermentation environment is always disadvantageous to its growth. It is always exposed to several stress conditions including low pH stress resulting from weak organic acid. Yeast ceils have developed a common response to environmental adverse con- ditions, but there are some differences among different stress. Researches on weak organic acid stress mechanism of Saccharomyces cerevisiae in recent years are reviewed in this paper, including gene expression, transcript expression and protein expression. ATP binding cassette transporter Pdrl2 and its transcription factor Warlp, HOG-MAPK path- way, FPS1 aquaglyceroporin, plasma membrane H ＋-ATPase, superoxide dismutase （SOD）, catalase（CAT） and in- teraction of weak acid stress with other stress are all discussed. We hope it could provide certain reference for better research on weak acid stress mechanism of Saccharom^ces cerevisiae.

关 键 词：酿酒酵母 弱有机酸 PH 胁迫 研究进展 

分 类 号：TS261.11[轻工技术与工程—发酵工程]