酿酒酵母乙醇代谢调控机制及低产乙醇菌株选育方法研究进展  

Research progress on regulation mechanism of ethanol in Saccharomyces cerevisiae and breeding of low-yielding strains

作　　者：李娜[1] 李莹[2] 孙悦 LI Na;LI Ying;SUN Yue(College of Food Science and Engineering,Ningxia University,Yinchuan 750021,China;College of Enology and Horticulture,Ningxia University,Yinchuan 750021,China)

机构地区：[1]宁夏大学食品科学与工程学院,宁夏银川750021 [2]宁夏大学葡萄酒与园艺学院,宁夏银川750021

出　　处：《食品与发酵工业》2024年第15期315-323,共9页Food and Fermentation Industries

基　　金：宁夏回族自治区重点研发计划项目(2022BBF02015,2023BCF01025);“西部之光”人才培养引进计划项目;宁夏大学引进人才科研项目。

摘　　要：近年来,全球气候变暖导致葡萄的糖含量不断增高,进而导致葡萄酒酒度逐渐升高,乙醇含量过高会影响葡萄酒的风味特征以及人类的身体健康。因此,如何有效降低葡萄酒中的乙醇含量,受到越来越多的关注。深入研究酿酒酵母乙醇代谢调控机制,选育低产乙醇酿酒酵母对解决葡萄酒中酒精度过高带来的葡萄酒品质问题具有重要意义。本文综述了酿酒酵母乙醇代谢途径及其调控基因,解析酿酒酵母调控乙醇生成的分子机制,总结了低产乙醇酵母菌株选育的常用方法,以期获取优良的低产乙醇菌株,为实现葡萄酒中乙醇含量的精准调控提供参考。In recent years,global warming has led to an increase in the sugar content of grapes,which has led to a gradual increase of ethanol content in wine.The high ethanol content will affect the flavor characteristics of wine and human health.Therefore,how to effectively reduce the ethanol content in wine has attracted more and more attention.It is of great significance to deeply study the regulation mechanism of ethanol metabolism in Saccharomyces cerevisiae,and to select low-yield ethanol S.cerevisiae,in order to solve the wine quality problems caused by high alcohol content in wine.In order to provide a reference for obtaining excellent low-yielding ethanol strains and achieving precise regulation of ethanol content in wine.The metabolic pathways and key regulatory genes of ethanol in S.cerevisiae were reviewed firstly.Furthermore,the molecular mechanism of S.cerevisiae in regulating ethanol production is analyzed.Finally,the common methods in the selection and breeding of low-yielding ethanol strains are summarized.

关 键 词：葡萄酒 乙醇 酿酒酵母 调控 菌株选育 

分 类 号：TS261.11[轻工技术与工程—发酵工程]