| 苹果酸酶基因转化酿酒酵母的研究进展 |
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| 引用本文： | 夏惠,刘延琳,张振文.苹果酸酶基因转化酿酒酵母的研究进展[J].微生物学杂志,2005,25(5):58-61. |
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| 作者姓名： | 夏惠 刘延琳 张振文 |
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| 作者单位： | 西北农林科技大学,葡萄酒学院,陕西,杨凌,712100 |
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| 摘 要： | 微生物降酸是现代葡萄酒酿造工艺中重要环节之一。利用现代生物技术将粟酒裂殖酵母中的苹果酸酶基因和苹果酸通透酶基因共同转化到酿酒酵母中,构建苹果酸-酒精酵母,使之既能进行酒精发酵,又能分解苹果酸。主要对近些年粟酒裂殖酵母苹果酸酶性质、基因结构及其转化酿酒酵母的研究做了回顾与总结,并指出了有待于解决的问题。
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| 关 键 词： | 粟酒裂殖酵母 苹果酸酶基因 酿酒酵母 转化 |
| 文章编号： | 1005-7021(2005)05-0058-04 |
| 修稿时间： | 2004年4月20日 |
Advance in Malic Enzyme Gene Transformed Saccharomyces cerevisiae |
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| XIA Hui,LIU Yan-lin,ZHANG Zhen-wen.Advance in Malic Enzyme Gene Transformed Saccharomyces cerevisiae[J].Journal of Microbiology,2005,25(5):58-61. |
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| Authors: | XIA Hui LIU Yan-lin ZHANG Zhen-wen |
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| Abstract: | Microbial deacidification is an important processing in modern winemaking.With the help of molecular genetic methods,malate permease gene(mea 1) and malic enzyme gene(mea 2) could be introduced into S.cerevisiae to recombined malo-ethanolic yeast.The recombined malo-ethanolic yeast can process malolactic fermentation and alcoholic fermentation at the same time.Progress of malic enzyme gene transformed S.cerevisiae was overviewed.Problems and probable development in the future were also prospected. |
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| Keywords: | Schizosacchoromyces pombe malic enzyme gene S cerevisiae transform |
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