酵母2-苯乙醇耐受性的研究进展

2-苯乙醇(2-phenylethanol, 2-PE)是一种可食用且有玫瑰香味的高级芳香醇，常用于食品、化妆品和药品行业。由于物理和化学法制备2-PE得率低，不适用于工业生产。而作为单细胞真核微生物的酵母具有高效合成“天然” 2-PE的潜力，因此酵母作为底盘微生物合成2-PE的策略深受研究者青睐。然而，在酵母进行2-PE发酵过程中不免会受到2-PE毒害作用影响。因此，亟须研究酵母耐受2-PE的机制为生产实际提供理论基础，这也有助于选育具有较高2-PE耐受性的酵母菌株。本文综述了酵母2-PE耐受性的研究进展，从酵母2-PE合成途径、2-PE耐受性机理等方面进行阐述，主要说明提升酵母2-PE耐受性的方法。掌握酵母2-PE耐受机制，最终提升酵母2-PE产量及转化效率是今后研究的重中之重。

Advances in the 2-phenylethanol tolerance of yeast

2-phenylethanol (2-PE) is a rose-scented aromatic alcohol commonly used in the food, cosmetic, and pharmaceutical industries. The physical and chemical production methods of 2-PE are not suitable for industrial application due to the low yields. As a single-celled eukaryotic microorganism, yeast has the potential to efficiently synthesize natural 2-PE. Therefore, the strategy of using yeast as a chassis microorganism to synthesize 2-PE is favored by researchers. However, during the fermentation for 2-PE production, the yeast is inevitably affected by the toxic effects of 2-PE. Therefore, there is an urgent need to investigate the mechanisms of yeast tolerance to 2-PE, which will provide a theoretical basis for production practice and help to select yeast strains with high tolerance to 2-PE. In this paper, we review the research advances in 2-PE tolerance of yeast from the synthetic pathways of 2-PE and yeast tolerance mechanisms and introduce the methods for improving the 2-PE tolerance of yeast. Deciphering the mechanism of yeast tolerance to 2-PE for improving the yield and conversion efficiency of 2-PE in yeast is a top priority for the future research.