低乙醛Lager型啤酒酵母研究进展

Research advances in lager brewer's yeast with low acetaldehyde production

啤酒酵母是啤酒酿造的核心,对啤酒风味及风味稳定性具有重要影响。乙醛是影响啤酒风味和风味稳定性最重要的醛类化合物,是酒精饮料中引起人类致癌的物质之一,主要通过啤酒酵母的生物代谢产生,存在于啤酒发酵过程及成品啤酒中。因此,筛选或选育优良的低产乙醛啤酒酵母菌株将成为有效解决啤酒风味稳定性的途径之一。近年来,随着基因工程技术的发展及啤酒酵母基因组的不断阐明,人们对啤酒酵母菌种改良展开了大量的研究,以期解决啤酒酿造问题,改善啤酒质量。本文对采用传统方式及基因工程手段选育低产乙醛啤酒酵母的最新研究进展进行了综述。其中,对低乙醛啤酒酵母选育的手段及策略进行了讨论并对低乙醛啤酒酵母选育的研究热点及发展趋势进行了展望。

Brewer＇s yeast has great influence on beer flavor and flavor stability. Acetaldehyde is the most important aldehyde compound affecting beer flavor and flavor stability, and is one of carcinogens in alcoholic beverages. Acetaldehyde is mainly generated during the biological metabolism of brewer＇s yeast and exists in brewing process and finished beers. Therefore, screening or breeding brewer＇s yeast with low acetaldehyde productivity will be one of the effective ways to solve beer flavor stability. In recent years, with the development of genetic engineering technology and the continuous elucidation of brewer＇s yeast genome, a lot of researches have been carried out on the improvement of brewer＇s yeast to solve the problem of brewing and improve beer quality. In this paper, the recent research progresses in the selection of brewer＇s yeast with low-yield acetaldehyde by traditional and genetic engineering methods are reviewed, and among them, the methods and strategies used to decrease the acetaldehyde production from brewer＇s yeast are discussed. The research hot spot and development trend of brewer＇s yeast strains with lower acetaldehyde productivity are also predicted.