酿酒酵母乙酸代谢调控机制及低产菌株选育的研究进展

Research Progress on Regulation Mechanism of Acetic Acid Metabolism in Saccharomyces cerevisiae and Breeding of Low Acetic Acid-Producing Strains

乙酸作为果酒中主要的挥发酸,其含量超标会严重影响果酒的品质。酒精发酵过程酿酒酵母(Saccharomyces cerevisiae)代谢是影响果酒乙酸含量的主要因素。因此,深入研究酿酒酵母乙酸代谢调控机制,选育低产乙酸酵母菌株对解决果酒乙酸含量超标的问题有重要意义。本文首先综述酿酒酵母乙酸代谢途径及其调控基因的研究进展,提出应用组学技术和数量性状基因座(quantitative trait loci,QTL)定位技术解析酿酒酵母调控乙酸生成分子机制的研究思路,最后总结3种功能菌种选育方法在低产乙酸菌株选育方面的应用进展,以期为获取优良的低产乙酸菌株,实现果酒中乙酸含量的精准调控提供参考。

Acetic acid is the major volatile acid in fruit wine and an excessive content of acetic acid will seriously affect the sensory quality of fruit wine.During alcoholic fermentation,acetic acid is mainly formed by the metabolism of Saccharomyces cerevisiae.Therefore,fully understanding the regulation mechanism of acetic acid metabolism by S.cerevisiae,and breeding low acetic acid-producing strains are of great significance to solve the problem of excessive acetic acid in fruit wine.In this paper,recent progress in research on the metabolic pathways and key regulatory genes of acetic acid in S.cerevisiae is reviewed.Furthermore,this paper proposes the idea that omics technologies and quantitative trait locus mapping could be applied to explore the molecular mechanism of the regulation of acetic acid production by S.cerevisiae.Finally,the application of three functional strain-breeding methods in the breeding of low acetic acidproducing strains is summarized.This review is expected to provide a reference for obtaining excellent strains with low yield of acetic acid for precise regulation of acetic acid in fruit wine.