CAJ | 학술논문

蛋白酶 A(EC 3.4.23.6)是酿酒酵母中重要的蛋白酶，与酶原激活、生孢等多种生理功能密切相关．在酒类酿造过程中往往会发生蛋白酶 A 外泌进而影响发酵产品质量的现象．研究胁迫条件下蛋白酶 A 的外泌及其调控机制，对于酿酒酵母菌种选育和酒类产品质量控制具有重要的理论指导意义．本文主要对蛋白酶 A 外泌机制和蛋白酶A外泌对酒类酿造影响的相关研究进行综述．
단백매 A(EC 3.4.23.6)시양주효모중중요적단백매，여매원격활、생포등다충생리공능밀절상관．재주류양조과정중왕왕회발생단백매 A 외비진이영향발효산품질량적현상．연구협박조건하단백매 A 적외비급기조공궤제，대우양주효모균충선육화주류산품질량공제구유중요적이론지도의의．본문주요대단백매 A 외비궤제화단백매A외비대주류양조영향적상관연구진행종술．
Proteinase A(EC 3.4.23.6),the major protease in Saccharomyces cerevisiae,plays an essential role in zymogens activation,sporulation and other physiological processes in vivo. Extracellular secretion of proteinase A often occurs during alcoholic fermentation,and finally has important impacts on the quality of fermented products. The research on extracellular secretion of proteinase A and its regulatory mechanism under stress conditions can significantly benefit yeast strain im-provement and the quality control of the liquor products. In this paper,we review the research history and developments on the mechanism of extracellular proteinase A secretion,and the impact of extracellular proteinase A secretion on alcohol brew-ing is also addressed.