酿酒酵母在传代过程中生理变化研究进展

Physiological changes of Saccharomyces cerevisiae during serial re-pitching: a review

摘要:

酿酒酵母在进行连续传代的过程中，细胞的形态结构以及细胞内的各项生理指标因受胁迫条件的影响而发生改变，细胞出现逐渐衰老现象。深入了解酿酒酵母在传代中的生理变化对酿酒酵母抗衰老研究具有重要意义。文中综述了酿酒酵母在传代过程中各项生理指标的变化，并提出了进一步研究的方向，以期为酵母在工业生产中的抗衰老研究提供理论依据和参考。

Abstract:

The morphological structure and physiological indexes of Saccharomyces cerevisiae have changed during serial re-pitching due to the stress conditions in serial handlings and the cells become aging. It is of great significance to study the physiological changes of S. cerevisiae during serial re-pitching to understand the anti-aging effect of S. cerevisiae. In this paper, the changes of the physiological indexes during re-pitching of yeast are summarized, and based on the analysis of the previous works further research directions are proposed.