酵母酒精耐性机制的研究进展  

PROGRESS ON THE ETHANOL TOLERANCE MECHANISM IN YEAST

作　　者：王滨[1] 张国政[1] 路福平[1] 杜连祥[1] 

机构地区：[1]天津轻工业学院食品工程系,天津300222

出　　处：《天津轻工业学院学报》2001年第1期18-23,共6页Journal of Tianjin University of Light Industry

摘　　要：目前 ,酵母的酒精耐受机理还未完全清楚。在生长培养基中补充不饱和脂肪酸、维生素和蛋白质可增加酒精耐性。流加培养基的方式、胞内酒精积累、温度和渗透压等因素均与酵母的酒精耐性有关。酒精毒性的复杂性质显示 ,有很多不同基因可能与酒精耐性机理有关。一些遗传方法 (如原生质体融合杂交 )和连续培养法已用于酒精耐性酵的筛选 ,通过对菌株的分离和特性鉴定有助于更好的理解酒精耐性。The ethanol tolerance mechanism in yeasts in not very well understood.Supplementation of growth media with combinations of unsaturated fatty acids,vitamins and proteins enhance ethanol tolerance.Factors such as mode of substrate feeding,intracellular ethanol accumulation,temperature and osmotic pressure all contribute to the ethanol tolerance of yeast.The complex nature of ethanol toxicity suggests that a number of different genes are likely to be involved in the ethanol tolerance mechanism.Genetic approaches such as spheroplast or protoplast fusion,hybridization and continuous culture selection have been used to obtain ethanol tolerant yeasts.Isolation and characterization of such strains may provide a better understanding of ethanol tolerance.

关 键 词：酒精耐性 渗透压 胞内积累 酵母 啤酒酵母 抑制机理 

分 类 号：TQ920.1[轻工技术与工程—发酵工程] TS261.11