原生质体融合构建新型酿酒酵母

在阐述原生质体融合技术原理的基础上,论述了原生质体融合技术的研究进展及其在优良酿酒酵母菌选育上的重要应用,并通过分析其在高发酵力、糖化性能、耐高温性能、嗜杀活性、高絮凝性、产香性能等优良性状整合上的研究结果和存在问题,认为原生质体融合技术在酿酒酵母的良种选育、代谢生理、遗传研究方面具有广泛的应用前景和重要的应用价值,同时提出了应用该项技术构建新型果酒酵母的构想。

Construction of Novel Yeasts for Alcoholic Beverage By Protoplast Fusion

This article presented a review on protoplast fusion technology involving principles, progress, advantages, and discussed completely the application to creation novel strains of yeasts that display enhanced capability in alcoholic beverage industry. With results analysis of researches on integration of high vigor, saccharification, high-temperature-tolerence, killer character, good flocculation property and aroma producing, a concept was made that protoplast fusion technology has a bright future in breeding excellent yeasts, metabolism study and genetics research, and then a proposal was brought forth that construction novel wine yeasts by protoplast fusion be necessary for wine industry.