啤酒酵母蛋白组学研究进展

Research Progress in Proteomics of Beer Yeast

啤酒酵母是啤酒生产的重要发酵动力。啤酒酵母从未在自然界中分离得到过,而是通过酿酒酵母和其他菌株杂交得到,因此啤酒酵母具有不同于酿酒酵母的独特性质。随着基因组时代的到来,对于啤酒酵母的研究已由发酵性能逐步深入到组学研究,蛋白组学是组学研究的重要分支。蛋白组学能够研究细胞特定状态下所有蛋白质的特征与功能,目前将蛋白组学应用于啤酒酵母上,主要是以研究啤酒酵母亲本的起源与鉴定,不同生长和发酵阶段的蛋白变化以及环境胁迫条件下的蛋白表达。随着啤酒酵母蛋白组学的深入研究将对啤酒酵母的研究和啤酒品质的调控产生重要意义。

Beer yeast plays an important role in beer production. However, beer yeast has never been isolated from the nature, it is obtained by a hybrid of S.cerevisiae and other strains. Therefore, beer yeast has unique properties different from S.cerevisiae. With the advent of genome era, the research on beer yeast has gradually come into omics research from yeast fermenting performance research, and proteomics is an important part of omits research. Proteomics is to study all the features and functions of cellular proteins under a given state. At present, proteomics is mainly applied in the research on the origin and identification of beer yeast parent, protein changes in different stages of growth and fermentation, and protein expression under environmental stress conditions and so on. Further research on the protemics of beer yeast is of great significance in beer yeast research and beer quality control.