CAJ | 학술논문

酿酒酵母的运用已广泛存在于人类社会的方方面面。相比于将其作为面包、馒头、酒类产品的发酵菌株，现今的酿酒酵母更是人类用以开发可再生资源而得到燃料乙醇的重要手段。分子生物学与遗传工程技术作为近代迅速发展起来的新兴学科，已大量应用于微生物的研究，如PCR技术、基因重组、原生质体技术等等，在微生物的鉴定筛选、调节产物的生产、基因工程菌的构建等方面发挥了推动作用。以酿酒酵母为参考对象，阐述了国内近年来运用分子生物学技术改造酿酒酵母的研究报道。
양주효모적운용이엄범존재우인류사회적방방면면。상비우장기작위면포、만두、주류산품적발효균주，현금적양주효모경시인류용이개발가재생자원이득도연료을순적중요수단。분자생물학여유전공정기술작위근대신속발전기래적신흥학과，이대량응용우미생물적연구，여PCR기술、기인중조、원생질체기술등등，재미생물적감정사선、조절산물적생산、기인공정균적구건등방면발휘료추동작용。이양주효모위삼고대상，천술료국내근년래운용분자생물학기술개조양주효모적연구보도。
Saccharomy ces cerevisiae is widely used in human society, such as the production of bread, steamed bun, and alcohol beverages. Saccharomyces cerevisiae also plays an important role in the production of fuel ethanol as a renewable resource. Developing rapidly in recent years, molecular biology and genetic engineering technologies have been widely applied to the research on microorganisms. PCR techniques, genetic recombination, protoplast technology, etc. have contributed to the progress in the screening and identification of microbes, the adjustment of metabolite production, and the construction of genetically engineered bacteria. In this paper, we elaborated domestic research progress in recent years in the application of molecular biology technology to the improvement of Saccharomyces cerevisiae.