高浓度酒精醋发酵代谢调控研究进展  

Progress of Metabolic Regulatory for High Concentration of Wine Vinegar Fermentation

作　　者：尹小燕[1] 常煦[2] 高晓芳[1] 龚志伟[1] 侯亚利[1] 杨忠华[1] 

机构地区：[1]武汉科技大学化学工程与技术学院,武汉430081 [2]安琪酵母股份有限公司酿造与生物能源事业部,酿造与生物能源研究所,宜昌443003

出　　处：《食品工业》2017年第3期229-233,共5页The Food Industry

基　　金：国家自然科学基金(编号:21376184);教育部留学回国人员科研启动项目资助

摘　　要：利用醋酸菌转化食用酒精是高浓度食醋的主要生产方法。该转化过程以醋酸菌为细胞工厂,通过醋酸菌胞内酶系催化乙醇转化为醋酸,同时合成其它风味物质。当前高浓度食醋市场的需求量日益增大,质量要求也越来越高;如何高效生产高浓度高质量的食醋成为食醋研究领域的主要研究热点。首先对醋酸菌主要代谢途径进行分析,阐述其关键代谢位点,在此基础上进一步综述了当前醋酸发酵过程的主要代谢调控技术,并对今后高浓度酒精醋的研究方向进行了展望。High concentration of vinegar is mainly produced from white wine through biotransformation by the acetic acid bacteria（AAB）. In the process, the AAB acts as the cell factory, in which the ethanol is oxidized to acetic acid catalyzed by the enzymes in the cell and some other flavor components, are simultaneously synthesized. Developping a high efficient technology for production of high concentration and higher quality wine vinegar has become the hot spot in this field. In this work, the main metabolic pathways in AAB cell were analyzed, then the corresponding metabolic regulation technologies which were developed to improve the wine vinegar production were also highlighted, and the outlook of wine vinegar production was also discussed.

关 键 词：高浓度食醋 酒精醋 醋酸菌 醋酸发酵 代谢调控 

分 类 号：TS264.22[轻工技术与工程—发酵工程]