摘要
啤酒酵母是啤酒酿造的核心,对啤酒风味多样性及风味稳定性具有重要影响。风味稳定性是啤酒重要的质量指标之一,筛选或选育综合抗老化能力高的优良啤酒酵母菌株将成为有效解决该问题的途径之一。近年来,随着基因工程技术的发展及啤酒酵母基因组的不断阐明,人们对啤酒酵母菌种改良展开了大量的研究,以期解决啤酒酿造问题,改善啤酒质量。本文对采用传统方式及基因工程手段选育高产抗氧化物质或低产啤酒老化物质及老化前驱物的啤酒酵母的最新研究进展进行了综述。其中,对抗老化啤酒酵母的选育目标、评价方法及选育策略进行了讨论,并对抗老化啤酒酵母选育的研究热点及发展趋势进行了展望。
Brewer＇s yeast is crucial in beer fermentation, mainly beer flavor diversity and stability. Beer flavor stability is one of the most influential beer quality aspects, and screening or breeding brewer＇s yeast with enhanced anti-staling capacity will be an effective solution. In recent decades, with the progress of genetic engineering and detailed description of brewer＇s yeast genome, great efforts have been made to improve brewer＇s yeast. This review highlights recent advances in classical and genetic engineering improvement of yeasts to produce more antioxidant compounds or less beer aging substances and precursors. Therein, improvement targets, evaluation methods and development strategies of anti-staling brewer＇s yeast are also discussed. Furthermore, hotspot and future trend of anti-staling yeast strain development are also proposed.
作者
杨静静
王金晶
李永仙
郑飞云
钟俊辉
李崎
Jingjing Yang Jinjing Wang Yongxian Li Feiyun Zheng Junhui Zhonga and Qi Li(Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122 Jiangsu, China Labovatory of Brewing Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China China Resources Snow Breweries （China） Company Limited, Beijing 100005, China)
出处
《生物工程学报》
CAS
CSCD
北大核心
2017年第4期541-551,共11页
Chinese Journal of Biotechnology
基金
江苏高校优势学科建设工程资助项目(PAPD)
国家高新技术研究収展计划(863计划)(No.2013AA102106-03)
国家自然科学基金(Nos.31571942
31601558)
江苏省自然科学基金(No.BK20150159)
江苏基础研究资助项目(Nos.JUSRP51306A
JUSRP51402A
JUDCF13008)资助~~
关键词
啤酒
啤酒酵母
抗老化
抗氧化
风味稳定性
菌种改良
beer, brewer＇s yeast, anti-staling, antioxidant, flavor stability, strain improvement
