国内生物分子学技术应用于酿酒酵母的研究进展  

Domestic Research Progress in the Application of Molecular Biology Technology to Saccharomyces cerevisiae

作　　者：杨国华 马光喜[2] 

机构地区：[1]贵州省轻工业科学研究所,贵州贵阳550007 [2]贵州大学大数据与信息工程学院,贵州贵阳550025

出　　处：《酿酒科技》2014年第11期77-80,83,共5页Liquor-Making Science & Technology

基　　金：贵州科学院青年基金;编号:黔科院J合字[2014]09号

摘　　要：酿酒酵母的运用已广泛存在于人类社会的方方面面。相比于将其作为面包、馒头、酒类产品的发酵菌株,现今的酿酒酵母更是人类用以开发可再生资源而得到燃料乙醇的重要手段。分子生物学与遗传工程技术作为近代迅速发展起来的新兴学科,已大量应用于微生物的研究,如PCR技术、基因重组、原生质体技术等等,在微生物的鉴定筛选、调节产物的生产、基因工程菌的构建等方面发挥了推动作用。以酿酒酵母为参考对象,阐述了国内近年来运用分子生物学技术改造酿酒酵母的研究报道。Saccharomy ces cerevisiae is widely used in human society, such as the production of bread, steamed bun, and alcohol beverages. Saccharomyces cerevisiae also plays an important role in the production of fuel ethanol as a renewable resource. Developing rapidly in recent years, molecular biology and genetic engineering technologies have been widely applied to the research on microorganisms. PCR techniques, genetic recombination, protoplast technology, etc. have contributed to the progress in the screening and identification of microbes, the adjustment of metabolite production, and the construction of genetically engineered bacteria. In this paper, we elaborated domestic research progress in recent years in the application of molecular biology technology to the improvement of Saccharomyces cerevisiae.

关 键 词：分子生物学技术 酿酒酵母(Saccharomyces cerevisiae) 应用 研究进展 

分 类 号：TS261.11[轻工技术与工程—发酵工程]