清酒酵母的育种研究  

The Breeding of Sake Yeasts

作　　者：龚国利[1] 史政豪 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安712000

出　　处：《酿酒科技》2015年第7期46-50,共5页Liquor-Making Science & Technology

摘　　要：在日本,清酒作为一种酒精饮料已经有1300多年的历史。清酒主要是利用清酒曲上的米曲霉和清酒酿酒酵母对大米进行发酵生产而得。综述了业内近年来对几种酵母诱变菌株的选育,清酒酵母的孢子形成和杂交技术,利用原生质体融合技术对清酒酵母的选育研究,以及清酒酵母的未来选育方向,为其他发酵行业中酿酒酵母的选育提供参考。Sake is a Japanese alcoholic beverage with a history of more than 1,300 years. It is produced through the fermentation of rice by Aspergillus oryzae and Sake S.cerevisiae. In this paper, the breeding of several kinds of mutant strains in recent years, and the sporulation and mating of Sake yeasts were reviewed, and the application of protoplast fusion for the breeding of Sake yeasts was introduced, which provided useful reference for the breeding of brewing yeasts in other fermentation industries.

关 键 词：清酒酵母 酿造 转基因生物 基因组 清酒 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]