产酯酵母及其产酯关键酶的研究进展  

Research progress of ester-producing yeast and its key enzymes for esters synthesis

作　　者：彭立影 刘功良[1] 费永涛 余洁瑜 刘锐[1] 白卫东[1] 王莉嫦 贾爱娟 BAI Weidong;WANG Lichang;JIA Aijuan(College of Light Industry and Food Science,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Guangzhou Eagle-coin Food Group Co.,Ltd.,Guangzhou 510655,China;Guangdong Delicious Fresh Seasoning Food Co.Ltd.,Zhongshan 528437,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225 [2]广州鹰金钱食品集团有限公司,广东广州510655 [3]广东美味鲜调味食品有限公司,广东中山528437

出　　处：《食品与发酵工业》2020年第14期275-282,共8页Food and Fermentation Industries

基　　金：广东省重点领域研发计划项目(2018B020206001);广东省2019年省级农业科技创新及推广项目(2019KJ101);国家重点研发计划专项(2018YFC1604105)。

摘　　要：产酯酵母是一类产酯类物质的微生物,在食品发酵行业中具有重要作用。该文综述了产酯酵母的选育方法,比较了总酯测定方法的优缺点,总结了酵母菌产酯关键酶及其编码的基因,对产酯酵母在食品发酵工业中的发展趋势进行了展望,为产酯酵母在食品发酵工业中的应用提供一定理论依据。Ester-producing yeast is a kind of microorganism that can produce ester substances,and it plays an important role in food fermentation industry. In this paper,the breeding methods of ester-producing yeast were reviewed,the advantages and disadvantages of total ester determination method were compared,and the key enzymes and genes of yeast for esters synthesis were discussed. The screening and development trend of ester-producing yeast in food fermentation industry were also prospected. This paper provides theoretical basis for the application of ester-producing yeast in food fermentation industry.

关 键 词：产酯酵母 选育 关键酶 发酵食品 

分 类 号：TS201.3[轻工技术与工程—食品科学]