[1]杜雯.酱油酿造用产香酵母的选育研究进展[J].中国调味品,2019,(11):179-182.
 Research Progress on Breeding of Aroma-producing Yeast for Soy Sauce Brewing[J].CHINA CONDIMENT,2019,(11):179-182.
点击复制

酱油酿造用产香酵母的选育研究进展()
分享到:

《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年11期
页码:
179-182
栏目:
出版日期:
2019-11-20

文章信息/Info

Title:
Research Progress on Breeding of Aroma-producing Yeast for Soy Sauce Brewing
作者:
杜雯
文献标志码:
A
摘要:
酱油风味是酱油质量的重要指标,酵母菌直接或间接地参与了酱油中的香气成分形成,对酱油风味有重要贡献。然而,酵母菌在酱油高盐酿造过程中生长缓慢或不能生长,因此选育出高耐受性的菌株对酱油品质的提高有重要意义。本文对酱油酿造用产香酵母的选育研究进展进行了综述,包括诱变育种、原生质体融合、基因组重排和进化工程等技术,并展望了其研究趋势,以期为这一领域的相关研究提供参考和借鉴。
Abstract:
The flavor is an important characteristic of the quality of soy sauce. Yeast c ould directly or indirectly participate in the formation of aroma components in soy sauce, so it ha d an important contribution to the flavor of soy sauce. However, the yeast strains grown slowly or c ould not grow during the high salt fermentation of soy sauce, so it is great important for breeding high environmental tolerance yeast strains . In this paper, the research progress on the breeding of aroma-producing yeast for soy sauce brewing , including mutation breeding, protoplast fusion, genome shuffling and evolutionary engineering, were reviewed. Besides, the future research trends were also prospected. The aim of this review is to provide some references for the research es of soy sauce production
更新日期/Last Update: 2020-07-30