增强面包酵母的耐冻融性:策略与前景

IF 2.4 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Anqi Chen
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引用次数: 0

摘要

冷冻面团技术在现代烘焙业中非常重要,它有助于将面团在低温下运输到下游销售点。然而,冻融过程会对面包酵母造成巨大压力,导致活力和发酵能力下降。要减轻冻融应力对酵母性能的不利影响,就必须了解其背后的机理。本综述深入探讨了冻融应激的复杂机理,特别关注用于烘焙的主要酵母--酿酒酵母,并介绍了增强酿酒酵母抗冻融能力的多种生物技术方法。这些策略包括操纵细胞内代谢物、改变膜组成、管理抗氧化防御系统、调节水蒸发蛋白的表达,以及采用适应性进化和育种技术。本综述探讨了与冻融胁迫相关的挑战和策略,为未来的研究工作提供了宝贵的见解,旨在提高面包酵母的冻融耐受性,促进烘焙科学的发展。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Enhancing freeze–thaw tolerance in baker's yeast: strategies and perspectives

Enhancing freeze–thaw tolerance in baker's yeast: strategies and perspectives

Frozen dough technology is important in modern bakery operations, facilitating the transportation of dough at low temperatures to downstream sales points. However, the freeze–thaw process imposes significant stress on baker's yeast, resulting in diminished viability and fermentation capacity. Understanding the mechanisms underlying freeze–thaw stress is essential for mitigating its adverse effects on yeast performance. This review delves into the intricate mechanisms underlying freeze–thaw stress, focusing specifically on Saccharomyces cerevisiae, the primary yeast used in baking, and presents a wide range of biotechnological approaches to enhance freeze–thaw resistance in S. cerevisiae. Strategies include manipulating intracellular metabolites, altering membrane composition, managing antioxidant defenses, mediating aquaporin expression, and employing adaptive evolutionary and breeding techniques. Addressing challenges and strategies associated with freeze–thaw stress, this review provides valuable insights for future research endeavors, aiming to enhance the freeze–thaw tolerance of baker's yeast and contribute to the advancement of bakery science.

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来源期刊
Food Science and Biotechnology
Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-
CiteScore
5.40
自引率
3.40%
发文量
174
审稿时长
2.3 months
期刊介绍: The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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