酿酒酵母高级醇合成路径及关键基因  

Synthesis pathway and key genes of the higher alcohols in Saccharomyces cerevisiae

作　　者：刘灿珍[1] 秦伟帅[1] 孙玉霞[2] 赵新节[1] LIU Canzhen;QIN Weishuai;SUN Yuxia;ZHAO Xinjie(Shandong Province Key Laboratory of Microbial Engineering,Qilu University of Technology,Jinan 250353,China;Institute of Agricultural Products,Shandong Academy of Agricultural Sciences,Jinan 250100,China)

机构地区：[1]齐鲁工业大学山东省微生物工程重点实验室,山东济南250353 [2]山东省农业科学院农产品研究所,山东济南250100

出　　处：《中国酿造》2018年第8期9-13,共5页China Brewing

基　　金：山东省现代农业产业技术体系果品创新团队(SDAIT-06-14);山东省重点研发计划项目(2015GNC113010);泰山学者工程专项经费;山东省自然科学基金博士基金(ZR2017BC055)

摘　　要：高级醇是在酒精发酵过程中由酿酒酵母代谢产生,在酿酒酵母细胞质和线粒体中由基因编码相关的酶催化α-酮酸脱羧还原而成,是酒的重要香气成分,对酒的香气和口感有重要影响。该文综述了高级醇代谢的相关途径及部分关键基因及功能,以期深入分析了解高级醇并为通过分子生物学方式构建适用于工业生产的低产高级醇的酵母菌株提供理论参考。Higher alcohols are aroma components of alcoholic drinks and have important effects on the aroma and taste.They are produced by Saccharomyces cerevisiae during the process of alcoholic fermentation,and related enzymes encoded by genes in the cytoplasm and mitochondria of S.cerevisiae.α-keto acid is catalyzed into corresponding higher alcohols by the functions of decarboxylation and reduction.The related metabolic pathways,partial key genes and functions of higher alcohols were expounded,so as to deeply analyze higher alcohols and provide theoretical reference for strain with the low-yield higher alcohols,which was constructed by molecular biology and applied for industrial production.

关 键 词：酿酒酵母 高级醇 基因表达 代谢调控 

分 类 号：Q93-3[生物学—微生物学]