酿酒酵母乙酸代谢调控机制及低产菌株选育的研究进展  

Research Progress on Regulation Mechanism of Acetic Acid Metabolism in Saccharomyces cerevisiae and Breeding of Low Acetic Acid-Producing Strains

作　　者：邓海霞 郭晨晨[1,2] 李二虎 DENG Haixia;GUO Chenchen;LI Erhu(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;Hubei Provincial Key Laboratory of Fruit and Vegetable Processing and Quality Control(Huazhong Agricultural University),Wuhan 430070,China)

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070 [2]果蔬加工与品质调控湖北省重点实验室(华中农业大学),湖北武汉430070

出　　处：《食品科学》2023年第13期183-192,共10页Food Science

基　　金：国家自然科学基金面上项目(32272294)。

摘　　要：乙酸作为果酒中主要的挥发酸,其含量超标会严重影响果酒的品质。酒精发酵过程酿酒酵母(Saccharomyces cerevisiae)代谢是影响果酒乙酸含量的主要因素。因此,深入研究酿酒酵母乙酸代谢调控机制,选育低产乙酸酵母菌株对解决果酒乙酸含量超标的问题有重要意义。本文首先综述酿酒酵母乙酸代谢途径及其调控基因的研究进展,提出应用组学技术和数量性状基因座(quantitative trait loci,QTL)定位技术解析酿酒酵母调控乙酸生成分子机制的研究思路,最后总结3种功能菌种选育方法在低产乙酸菌株选育方面的应用进展,以期为获取优良的低产乙酸菌株,实现果酒中乙酸含量的精准调控提供参考。Acetic acid is the major volatile acid in fruit wine and an excessive content of acetic acid will seriously affect the sensory quality of fruit wine.During alcoholic fermentation,acetic acid is mainly formed by the metabolism of Saccharomyces cerevisiae.Therefore,fully understanding the regulation mechanism of acetic acid metabolism by S.cerevisiae,and breeding low acetic acid-producing strains are of great significance to solve the problem of excessive acetic acid in fruit wine.In this paper,recent progress in research on the metabolic pathways and key regulatory genes of acetic acid in S.cerevisiae is reviewed.Furthermore,this paper proposes the idea that omics technologies and quantitative trait locus mapping could be applied to explore the molecular mechanism of the regulation of acetic acid production by S.cerevisiae.Finally,the application of three functional strain-breeding methods in the breeding of low acetic acidproducing strains is summarized.This review is expected to provide a reference for obtaining excellent strains with low yield of acetic acid for precise regulation of acetic acid in fruit wine.

关 键 词：果酒 乙酸 酿酒酵母 调控 菌株选育 

分 类 号：TS201.3[轻工技术与工程—食品科学]