酿酒酵母耐高温提高技术的研究进展  

Present Research Progress in the Techniques of Heat-resistance Ethanol Yeast Breeding

作　　者：叶世超[1,2,3] 薛婷[1,2,3] 王晓斐[4] 何文锦[1,2,3] 叶冰莹[1,2,3] 陈由强[1,2,3] 

机构地区：[1]福建师范大学生命科学学院,福州350108 [2]福建发育与神经生物学重点实验室,福州350108 [3]农业部福建甘蔗生物学与遗传育种重点实验室,福州350108 [4]枣庄科技职业学院,山东滕州277500

出　　处：《中国农学通报》2013年第21期126-130,共5页Chinese Agricultural Science Bulletin

基　　金：现代农业产业技术体系建设专项资金资助(CARS-20-4-4)

摘　　要：归纳了热激蛋白、海藻糖、应激糖蛋白及相关基因与酵母耐热性机制的关系,并对提高酿酒酵母耐热性的技术进行了综述,主要包括高温驯化、自然选育、诱变育种、原生质体融合育种及Genome shuffling技术,重点介绍了Genome shuffling技术的原理及其在选育耐高温酵母应用中的优势,该技术与传统微生物育种技术、现代生物技术相结合,将大大提高耐高温乙醇酵母菌种的选育效率。提出了提高酵母耐热性存在的问题,例如耐高温机制不明确和相关基因是如何产生和影响细胞温度耐受性的认识还很有限等。同时对研究前景进行了展望。The relationship between heat shock proteins, trehalose, stress glycoprotein, related gene and yeast heat resistance mechanism were summarized in this paper. Beside, the research progress in the breeding of heat-resistance yeast by high temperature domestication, natural breeding, mutation breeding, protoplast infusion and genome shuffling was reviewed, especially the theory of genome shuffling techniques and its advantages in the breeding of heat-resistance yeast were induced. The problems were put forward in research of the breeding of heat-resistance yeast. For example, high temperature resistant mechanism was not explicit and the cognize of related gene how to generate and impact cell temperature tolerance are limited. Meanwhile, the research prospect was prospected.

关 键 词：耐高温酵母 耐高温机制 基因组改组技术 

分 类 号：Q815[生物学—生物工程]