微生物代谢酒石酸途径及关键酶提取纯化研究综述

Review of research on the method of decomposing tartaric acid by microorganism and the purification of key enzyme

酒石酸是山葡萄酒中的主要有机酸且含量较高。采用微生物降解酒石酸可提高山葡萄酒的品质,同时还可作为含酒石酸废液的处理方法。该文综述了微生物降解酒石酸的有关代谢方法及降解酒石酸关键酶的分离纯化的研究进展,为酒石酸的生物降解研究提供依据。

Tartaric acid is one of the main organic acids with high content in amur grape wine.Decomposing tartaric acid by microorganism could improve the quality of the grape wine,and it could also use to treat liquid wastes which contained tartaric acid.The research focused on the metabolic mode about decomposing tartaric acid by microorganism and the purification of key enzyme which can decompose tartaric acid.It can provide evidence for decomposing tartaric acid by microorganism.