Improvement of Saccharomyces Yeast Strains Used in Brewing, Wine Making and Baking
Improvement of Saccharomyces Yeast Strains Used in Brewing, Wine Making and Baking
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DOI：
10.1007/10_2008_099
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发表时间：
2008-01-01
影响因子：
1.8
通讯作者：
Nevoigt, Elke
中科院分区：
文献类型：
--
作者：
Donalies, Ute E. B.;Nguyen, Huyen T. T.;Nevoigt, Elke
酵母是人类驯化的第一种微生物。事实上，面包和酒精饮料，如啤酒和葡萄酒的生产可以追溯到古代，尽管酒精发酵的起源是微生物的事实直到19世纪才被知道。在开发出分离纯酵母菌株的方法后，在酵母工业中使用发酵剂成为一种常见的做法。此外，已经做出了努力来改进这些菌株，首先是通过经典的基因方法，然后是通过基因工程。总体而言，酵母菌株的开发旨在提高各自生产过程的速度和效率以及最终产品的质量。本文综述了酵母菌基因工程在食品和饮料工业中应用的研究进展。
Yeast was the first microorganism domesticated by mankind. Indeed, the production of bread and alcoholic beverages such as beer and wine dates from antiquity, even though the fact that the origin of alcoholic fermentation is a microorganism was not known until the nineteenth century. The use of starter cultures in yeast industries became a common practice after methods for the isolation of pure yeast strains were developed. Moreover, effort has been undertaken to improve these strains, first by classical genetic methods and later by genetic engineering. In general, yeast strain development has aimed at improving the velocity and efficiency of the respective production process and the quality of the final products. This review highlights the achievements in genetic engineering of Saccharomyces yeast strains applied in food and beverage industry.