高产乙酸酯酿酒酵母菌种的选育与提高白酒酯香物质含量的研究  

Breeding of S.cerevisiae Strains with High-Yield of Acetate

作　　者：张翠英[1] 崔丹瑶 李维[1] 张雨 马红霞 ZHANG Cuiying;CUI Danyao;LI Wei;ZHANG Yu;MA Hongxia(Key Lab of Industrial Fermentation Microbiology of Ministry of Education,Tianjin Key Lab of Industrial Microbiology,College of Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]工业发酵微生物教育部重点实验室,天津市工业微生物重点实验室,天津科技大学生物工程学院,天津300457

出　　处：《酿酒科技》2018年第7期92-97,共6页Liquor-Making Science & Technology

摘　　要：乙酸酯是白酒中最重要的一类活性香气酯,对白酒产品风味与品质具有重要影响。总结了乙酸酯的合成途径,酿酒酵母细胞中的合成代谢与分解代谢机制,重点论述了影响酵母乙酸酯生成量的关键酶与编码基因,以及优良高产乙酸酯酵母菌株选育方法,并介绍了高产乙酸酯酵母菌株在白酒生产中的应用。Acetate is an important active aroma ester compound in Baijiu and it has important impacts on liquor flavor and quality.In this paper,the synthetic paths of acetate were summarized,the anabolism and catabolism mechanisms of S.cerevisiae cells were introduced.Especially,the key enzymes and coding genes influencing the yield and acetate were discussed.In addition,the breeding of S.cerevisiae strains with high-yield of acetate and their application in liquor-making were elaborated.

关 键 词：微生物 酿酒酵母 乙酸酯 白酒 代谢机制 菌种选育 

分 类 号：TS262.3[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]