本文關(guān)鍵詞：釀酒酵母乙醇耐性的分子機(jī)制及基因工程改造，由筆耕文化傳播整理發(fā)布。

基因工程

生物工程學(xué)報(bào) Chin J Biotech 2009, April 25; 25(4): 481-487 Chinese Journal of Biotechnology ISSN 1000-3061 cjb@ © 2009 Institute of Microbiology, CAS & CSM, All rights reserved

釀酒酵母乙醇耐性的分子機(jī)制及基因工程改造

張秋美, 趙心清, 姜如嬌, 李倩, 白鳳武

大連理工大學(xué)生物科學(xué)與工程系, 大連 116024

摘 要: 提高工業(yè)微生物對(duì)毒性代謝產(chǎn)物及高溫等環(huán)境脅迫因素的耐受性對(duì)工業(yè)生產(chǎn)具有重要的意義。發(fā)酵過程中產(chǎn)生的乙醇對(duì)酵母細(xì)胞的生長(zhǎng)和代謝都具有較強(qiáng)的抑制作用, 是釀酒酵母的重要環(huán)境脅迫因素之一。對(duì)釀酒酵母乙醇耐性的分子機(jī)制的研究可為選育具有較強(qiáng)乙醇耐受性的酵母菌種提供理論基礎(chǔ)。近年來, 通過細(xì)胞全局基因轉(zhuǎn)錄分析和基因功能分析, 對(duì)釀酒酵母乙醇耐性的分子機(jī)制有了更多新的認(rèn)識(shí), 揭示了很多新的與乙醇耐性相關(guān)的基因, 并在此基礎(chǔ)上, 通過對(duì)相關(guān)基因進(jìn)行過量表達(dá)或敲除, 成功提高了酵母菌的乙醇耐性。以下綜述了近年來酵母菌乙醇耐性的生物化學(xué)與分子生物學(xué)機(jī)制的研究進(jìn)展, 以及構(gòu)建具有較高乙醇耐性的酵母菌的基因工程操作。這些研究不僅加深了對(duì)釀酒酵母乙醇耐性的機(jī)理認(rèn)識(shí), 也可為高效進(jìn)行生物轉(zhuǎn)化生產(chǎn)生物質(zhì)能源奠定理論基礎(chǔ)。

關(guān)鍵詞: 乙醇耐性, 乙醇發(fā)酵, 基因工程改造, 分子機(jī)制, 釀酒酵母

Ethanol tolerance in yeast: molecular mechanisms and genetic engineering

Qiumei Zhang, Xinqing Zhao, Rujiao Jiang, Qian Li, and Fengwu Bai

Department of Bioscience and Bioengineering, Dalian University of Technology, Dalian 116024, China

Abstract: Improvement of stress tolerance to various adverse environmental conditions (such as toxic products, high temperature) of the industrial microorganisms is important for industrial applications. Ethanol produced by yeast fermentation is inhibitory to both yeast cell growth and metabolisms, and consequently is one of the key stress elements of brewer’s yeast. Research on the biochemical and molecular mechanism of the tolerance of yeast can provide basis for breeding of yeast strain with improved ethanol tolerance. In recent years, employing global gene transcriptional analysis and functional analysis, new knowledge on the biochemical and molecular mechanisms of yeast ethanol tolerance has been accumulated, and novel genes and biochemical parameters related to ethanol tolerance have been revealed. Based on these studies, the overexpression and/or disruption of the related genes have successfully resulted in the breeding of new yeast strains with improved ethanol tolerance. This paper reviewed the recent research progress on the molecular mechanism of yeast ethanol tolerance, as well as the genetic engineering manipulations to improve yeast ethanol tolerance. The studies reviewed here not only deepened our knowledge on yeast ethanol tolerance, but also provided basis for more efficient bioconversion for bio-energy production.

Keywords: ethanol tolerance, ethanol fermentation, genetic engineering, molecular mechanism, Saccharomyces cerevisiae

釀酒酵母(Saccharomyces cerevisiae)是重要的

工業(yè)微生物, 其對(duì)環(huán)境脅迫因素的反應(yīng)一直是國(guó)內(nèi)

Received: November 17, 2008; Accepted: January 5, 2009

Supported by: National Natural Science Foundation of China (No. 30500011).

Corresponding author: Xinqing Zhao. Tel: +86-411-84707617; E-mail: xqzhao@

國(guó)家自然科學(xué)基金項(xiàng)目(No. 30500011)資助。

  本文關(guān)鍵詞：釀酒酵母乙醇耐性的分子機(jī)制及基因工程改造，，由筆耕文化傳播整理發(fā)布。