酵母工程技术及其在食品工业中的应用

IF 1.8 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food Biotechnology Pub Date : 2021-07-03 DOI:10.1080/08905436.2021.1942037

Siyan Lu, Fei Zheng, Liankui Wen, Yang He, Donghui Wang, Manyu Wu, Bixiang Wang

{"title":"酵母工程技术及其在食品工业中的应用","authors":"Siyan Lu, Fei Zheng, Liankui Wen, Yang He, Donghui Wang, Manyu Wu, Bixiang Wang","doi":"10.1080/08905436.2021.1942037","DOIUrl":null,"url":null,"abstract":"ABSTRACT Yeast is a fungus that is widely applied in the food industry to produce yeast-raised bread and fermented alcoholic beverages, sausages, and dairy products. The growth and applications of yeast strains are affected by physicochemical factors, such as temperature, pH, and osmotic pressure. Mutagenesis, protoplast fusion, hybridization, genome shuffling, and structural synthetic biotechnology can be used to improve the tolerance of yeast to these physicochemical factors and alcohol to increase their flavor and ethanol production and positively influence wine color and antioxidant properties. Engineered strains exhibit a more effective metabolic activity under polar conditions and can improve the function and quality of fermented foods. This may pave the way for increasing the utilization value of yeast.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"35 1","pages":"252 - 271"},"PeriodicalIF":1.8000,"publicationDate":"2021-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/08905436.2021.1942037","citationCount":"2","resultStr":"{\"title\":\"Yeast engineering technologies and their applications to the food industry\",\"authors\":\"Siyan Lu, Fei Zheng, Liankui Wen, Yang He, Donghui Wang, Manyu Wu, Bixiang Wang\",\"doi\":\"10.1080/08905436.2021.1942037\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"ABSTRACT Yeast is a fungus that is widely applied in the food industry to produce yeast-raised bread and fermented alcoholic beverages, sausages, and dairy products. The growth and applications of yeast strains are affected by physicochemical factors, such as temperature, pH, and osmotic pressure. Mutagenesis, protoplast fusion, hybridization, genome shuffling, and structural synthetic biotechnology can be used to improve the tolerance of yeast to these physicochemical factors and alcohol to increase their flavor and ethanol production and positively influence wine color and antioxidant properties. Engineered strains exhibit a more effective metabolic activity under polar conditions and can improve the function and quality of fermented foods. This may pave the way for increasing the utilization value of yeast.\",\"PeriodicalId\":12347,\"journal\":{\"name\":\"Food Biotechnology\",\"volume\":\"35 1\",\"pages\":\"252 - 271\"},\"PeriodicalIF\":1.8000,\"publicationDate\":\"2021-07-03\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1080/08905436.2021.1942037\",\"citationCount\":\"2\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/08905436.2021.1942037\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/08905436.2021.1942037","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}

引用次数: 2

摘要

摘要酵母是一种广泛应用于食品工业的真菌，用于生产酵母发酵面包、发酵酒精饮料、香肠和乳制品。酵母菌株的生长和应用受到物理化学因素的影响，如温度、pH和渗透压。诱变、原生质体融合、杂交、基因组改组和结构合成生物技术可用于提高酵母对这些理化因子和酒精的耐受性，以增加其风味和乙醇产量，并对葡萄酒的色泽和抗氧化性能产生积极影响。工程菌株在极性条件下表现出更有效的代谢活性，可以改善发酵食品的功能和质量。这可能为提高酵母的利用价值铺平道路。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Yeast engineering technologies and their applications to the food industry

ABSTRACT Yeast is a fungus that is widely applied in the food industry to produce yeast-raised bread and fermented alcoholic beverages, sausages, and dairy products. The growth and applications of yeast strains are affected by physicochemical factors, such as temperature, pH, and osmotic pressure. Mutagenesis, protoplast fusion, hybridization, genome shuffling, and structural synthetic biotechnology can be used to improve the tolerance of yeast to these physicochemical factors and alcohol to increase their flavor and ethanol production and positively influence wine color and antioxidant properties. Engineered strains exhibit a more effective metabolic activity under polar conditions and can improve the function and quality of fermented foods. This may pave the way for increasing the utilization value of yeast.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Food Biotechnology 工程技术-生物工程与应用微生物

CiteScore

3.80

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production. Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published. Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.