提高酿酒酵母耐受性能的研究进展  

Advances in the Study of Yeast Tolerance for Ethanol Fermentation

作　　者：马吉喆 李镕涛 陆筑凤[2] 李加友[2] 徐涛[1] MA Jizhe;LI Rongtao;LU Zhufeng;LI Jiayou;XU Tao(Zhejiang Sci-tech University,School of Life Sciences and Medicine,Hangzhou 310018;Jiaxing University,Biology and Chemical Engineering,Jiaxing 314001)

机构地区：[1]浙江理工大学生命科学与医药学院,杭州310018 [2]嘉兴学院生物与化学工程学院,嘉兴314001

出　　处：《食品工业》2023年第1期178-182,共5页The Food Industry

基　　金：浙江省基础公益项目(LGN22C200009);浙江省大学生科技创新活动计划项目(2020R417034);嘉兴学院大学生科研训练计划项目(CD8517211034,CD8517211357)。

摘　　要：近年来,随着酿酒酵母被广泛地应用于工业生产,其发酵产物乙醇受到各界的广泛关注。但由于酿酒酵母对乙醇的毒性作用很敏感及发酵过程中的动态变化,导致酿酒酵母的生长和代谢受到多种环境胁迫因素的抑制。如何提高酿酒酵母的耐受性成为当前研究的重中之重。通过综合分析酿酒酵母在发酵生产过程中的耐受机理及抑制因素,总结提高酵母耐受性能的方法,为提高酿酒酵母的耐受性提供见解。With the Saccharomyces cerevisiae widely used in industrial production in recent years, its fermentation product ethanol has been widely concerned. However, the growth and metabolism of Saccharomyces cerevisiae were inhibited by many environmental stresses because of its sensitivity to ethanol toxicity and dynamic changes during fermentation. Therefore,how to improve the tolerance of Saccharomyces cerevisiae has become the focus of current research. Some insights into how to improve the tolerance of Saccharomyces cerevisiae are provided by comprehensively analyzing the tolerance mechanism and inhibition factors during the fermentation process.

关 键 词：酿酒酵母 发酵过程 耐受性 环境胁迫因素 

分 类 号：TQ223.122[化学工程—有机化工] TQ920.1[轻工技术与工程—发酵工程]