酿酒酵母乙醇耐受性机理研究进展

摘要

酿酒酵母(Sacchromyces cerevisiae)直是主要的生物乙醇和酿酒业发酵菌株,具有发酵速度快、乙醇产量高特性.然而,产物乙醇积累造成的毒性效应是限制乙醇产量的主要因素之一.研究酿酒酵母乙醇耐受性为解决这一工业难题奠定了理论基础.本文从乙醇对酵母细胞生理、细胞结构和组分的影响,以及酿酒酵母乙醇耐受性的遗传基础方面综述了酿酒酵母乙醇耐受性机理的研究进展.%The yeast Sacchromyces cerevisiae is most widely used for producing bioethanol in alcoholic industry due to its higher ethanol yield and fermentation rate. However, the toxic effect of accumulated ethanol is one of the main factors, which limit high ethanol production. Thus, investigating the mechanisms of yeast ethanol tolerance will provide the basis for solving the industrial problem. This article reviewed the mechanisms of Sacchromyces cerevisiae ethanol tolerance focusing on its cell physiological behaviors, structure and biochemical composition, as well as its genetic basis.