细胞膜对酿酒酵母乙醇耐受性影响的研究进展  

Research progress on effect of cell membrane on ethanol tolerance of Saccharomyces cerevisiae

作　　者：张苗苗[1,2] 陆栋[1,2] 剡倩 郭晓鹏[1] 李文建[1,2] 

机构地区：[1]中国科学院近代物理研究所,甘肃兰州730000 [2]甘肃省微生物资源开发利用重点实验室,甘肃兰州730000

出　　处：《中国酿造》2016年第9期16-19,共4页China Brewing

基　　金：中国科学院科技服务网络计划(STS计划)项目(KFJ-EW-STS-086)

摘　　要：酿酒酵母因其发酵工艺成熟主要被用于燃料乙醇生产及酿造行业。然而发酵过程中乙醇积累对酵母细胞的毒害是限制乙醇产量的主要因素之一,乙醇积累引起的细胞膜变化是研究酵母细胞乙醇耐受性的重要方面。该文介绍了乙醇对酵母细胞膜的作用机理,以及膜脂质,膜蛋白,膜特性与乙醇耐受性之间的关系,提出了细胞膜在酵母乙醇耐受方面所起的重要作用。Saccharomyces cerevisiae was mainly used in fuel ethanol production and brewing industry for its mature fermentation technology. However, the toxic of ethanol accumulation on S. cerevisiae cell was one of the main factors limiting ethanol yield during fermentation process, and cell membrane change caused by ethanol accumulation was an important research aspect of ethanol tolerance of yeast cells. The paper introduced the action mechanism of yeast on ethanol, the relationship between cell membrane lipids, membrane protein, membrane properties and ethanol tolerance, and the important role that cell membrane on ethanol tolerance was put forward.

关 键 词：酿酒酵母 细胞膜 膜脂质 膜蛋白 膜特性 乙醇耐受性 

分 类 号：Q93-3[生物学—微生物学]