高核糖核酸酵母选育的研究进展  

Research Progress on the Breeding of High-Ribonucleic Acid Yeast

作　　者：陈皓[1,2] 付雪蓉 钮成拓 郑飞云 刘春凤[1,2] 李崎 王金晶[1,2] CHEN Hao;FU Xue-rong;NIU Cheng-tuo;ZHENG Fei-yun;LIU Chun-feng;LI Qi;WANG Jin-jing(Key Laboratory of Industrial Biotechnology,Ministry of Education,Jiangnan University,Wuxi 214122,China;Laboratory of Brewing Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]工业生物技术教育部重点实验室(江南大学),江苏无锡214122 [2]江南大学酿酒科学与工程研究室,江苏无锡214122

出　　处：《中国调味品》2022年第1期206-210,共5页China Condiment

基　　金：国家自然科学基金(31771963,31571942)。

摘　　要：核糖核酸(RNA)是一类重要的生物大分子,近年来随着技术的进步和生活水平的提高,RNA及其降解产物核苷酸在医药、保健品和食品加工方面的应用越来越广泛。文章综述了酵母RNA的风味、营养功能及应用,介绍了酵母RNA的提取技术以及高RNA酵母菌株选育工作的研究进展,并展望了其他酵母选育技术在高RNA酵母菌株选育工作领域的应用。Ribonucleic acid(RNA)is a kind of important biological macromolecule.In recent years,with the progress of technology and the improvement of living standards,RNA and its degradation product nucleotide are more and more widely used in medicine,health care products and food processing.In this paper,the flavor,nutritional functions and application of yeast RNA are reviewed,the extraction technology of yeast RNA and the research progress of high-RNA yeast strain selection are introduced,and the application of other yeast selection technology in the field of high-RNA yeast strain selection is prospected.

关 键 词：RNA 酵母 菌株选育 高密度培养 

分 类 号：TS201.57[轻工技术与工程—食品科学]