摘要
乙酯化合物是酒类酿造过程中重要的风味成分,其合成代谢受到多种酶和基因的调控。酵母乙酯合成代谢是生物学和工业领域中备受瞩目的研究方向之一。该综述介绍了近年来在这一领域取得的重要进展,涵盖了葡萄糖发酵、关键酶及基因调控、细胞适应性和环境因素、生物制造及工业应用等多个方面。通过全面总结这些方面,为优化酒类风味提供了科学依据和新方向。
Ester compounds are important flavor components during the fermentation process of alcoholic beverage,and their synthesis and metabolism are regulated by various enzymes and genes.Ester synthesis metabolism of yeast has become a prominent research focus in both biology and industry fields.The current review summarizes recently significant advancements in the related research area,including several study such as glucose fermentation,key enzyme and gene regulation,cellular adaptability and environmental factors,as well as biomanufacturing and industrial applications.Through a comprehensive summary of these findings,this study provides a scientific basis and new directions for optimizing the flavor of alcoholic beverage.
作者
王芋麟
夏永军
艾连中
赵继鑫
杨昳津
WANG Yulin;XIA Yongjun;AI Lianzhong;ZHAO Jixin;YANG Yijin(School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China)
出处
《食品与发酵工业》
北大核心
2025年第22期389-396,共8页
Food and Fermentation Industries
基金
国家自然科学基金项目(32372307)
中国科协青年人才托举工程(YESS20220128)
上海市东方英才青年项目(T2023218)
上海市青年科技启明星项目(24QA2706000)。
关键词
乙酯
酵母
关键酶
基因调控
esters
yeast
key enzymes
gene regulation
