CAJ | 학술논문

酿酒酵母是重要的工业微生物之一，具有发酵速度快、乙醇产量高特性，主要应用于乙醇和酿酒行业。但在发酵过程中，随着乙醇积累会对酵母细胞产生毒害作用，从而抑制了菌体细胞生长和乙醇进一步形成。因此，对酿酒酵母乙醇耐受性机制研究具有重要的理论和实际意义，也为选育具有较强乙醇耐受性的酵母菌种提供了理论基础。本文综述了酿酒酵母乙醇耐受性研究进展，介绍了酿酒酵母乙醇发酵途径、乙醇耐受性机理，主要阐述了提高酵母乙醇耐受性方法。指出加强酵母乙醇耐受性机理研究，了解乙醇耐受性与其他胁迫耐受性联系，最终提高酵母菌乙醇转化效率是未来研究关键。
양주효모시중요적공업미생물지일，구유발효속도쾌、을순산량고특성，주요응용우을순화양주행업。단재발효과정중，수착을순적루회대효모세포산생독해작용，종이억제료균체세포생장화을순진일보형성。인차，대양주효모을순내수성궤제연구구유중요적이론화실제의의，야위선육구유교강을순내수성적효모균충제공료이론기출。본문종술료양주효모을순내수성연구진전，개소료양주효모을순발효도경、을순내수성궤리，주요천술료제고효모을순내수성방법。지출가강효모을순내수성궤리연구，료해을순내수성여기타협박내수성련계，최종제고효모균을순전화효솔시미래연구관건。
The yeast is one of the most widely used industrial microorganisms in ethanol and brewing industry due to its higher ethanol yield and fermentation rate. During fermentation process, the accumulated ethanol plays a toxic role to yeast,which inhibits the growth of yeast and the increase of ethanol production. So research on the tolerance mechanism of yeast is very important in theoretical and practical application. The studies reviewed here not only deepened our knowledge on yeast ethanol tolerance,but also provided a basis for the breeding of yeast strain with improved ethanol tolerance. The research progress in the ethanol tolerance of yeast was addressed. The ethanol formation and tolerance mechanisms of yeast focusing on the methods for improving the ethanol tolerance were introduced. Future research in this area should be focused on the tolerance mechanism,and the connection between ethanol tolerance and other stress tolerance,to ultimately improve the conversion efficiency of ethanol.