抗老化啤酒酵母研究进展

Advances in anti-staling brewer’s yeast

摘要:

啤酒酵母是啤酒酿造的核心,对啤酒风味多样性及风味稳定性具有重要影响。风味稳定性是啤酒重要的质量指标之一，筛选或选育综合抗老化能力高的优良啤酒酵母菌株将成为有效解决该问题的途径之一。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高产抗氧化物质或低产啤酒老化物质及老化前驱物的啤酒酵母的最新研究进展进行了综述。其中，对抗老化啤酒酵母的选育目标、评价方法及选育策略进行了讨论，并对抗老化啤酒酵母选育的研究热点及发展趋势进行了展望。

Abstract:

Brewer’s yeast is crucial in beer fermentation, mainly beer flavor diversity and stability. Beer flavor stability is one of the most influential beer quality aspects, and screening or breeding brewer’s yeast with enhanced anti-staling capacity will be an effective solution. In recent decades, with the progress of genetic engineering and detailed description of brewer’s yeast genome, great efforts have been made to improve brewer’s yeast. This review highlights recent advances in classical and genetic engineering improvement of yeasts to produce more antioxidant compounds or less beer aging substances and precursors. Therein, improvement targets, evaluation methods and development strategies of anti-staling brewer’s yeast are also discussed. Furthermore, hotspot and future trend of anti-staling yeast strain development are also proposed.