菊糖酶提高酿酒酵母利用菊糖产乙醇能力的研究进展  

Advance in the improvement ethanol production from Jerusalem artichoke flour by Saccharomyces cerevisiae using inulinase

作　　者：李丽丽[1] 侯英敏[1] 郭小宇[1] 杨帆[1] 李宪臻[1] 

机构地区：[1]大连工业大学生物工程学院,辽宁大连116034

出　　处：《食品工业科技》2016年第11期367-371,377,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31201302);辽宁省高等学校优秀人才支持计划(LJQ2015009)

摘　　要：化石能源的枯竭和生态环境的恶化,使乙醇等清洁能源的生产受到越来越多的关注。作为非粮作物的菊芋,因富含菊糖且生态适应能力极强,是生产乙醇的优良生物质原料。但因绝大多数酿酒酵母不具有菊糖降解能力,而无法直接利用菊糖生产乙醇,阻碍了利用菊芋生产乙醇的工业化进程。本文总结了近年来国内外学者采用发酵工程和基因工程手段优化菊糖生产乙醇的研究进展,探讨了菊糖酶在酿酒酵母生产乙醇中所起到的关键作用,并展望了利用菊糖降解元件的数据库挖掘及酿酒酵母菊糖酶的表面展示实现乙醇高效生产的前景。The exhaustion of fossil fuels and the serious environmental problems lead to the continued concerning on the ethanol production.Jerusalem artichoke, as non-food grain crop, is suitable for ethanol production because of its high inulin content and excellent ecological adaptability. However, ethanol- producing Saccharomyces cerevisiae could not directly assimilate inulin into ethanol due to lacking inulinase,which delays its application in the industrial production of inulin-based ethanol.This review summarized the advance in studying ethanol production from inulin using fermentation engineering and genetic engineering approaches,as well as the key role of inulinase for ethanol production by S. cerevisiae.A comprehensive strategy based on both omics data mining and yeast surface display technology was discussed for the rational construction of S. cerevisiae producing ethanol from inulin.

关 键 词：生物乙醇 菊糖酶 发酵工程 基因工程 

分 类 号：TS261.1[轻工技术与工程—发酵工程]