| 酒酒球菌（Oenococcus oeni）相关生物组学研究进展 |
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| 引用本文： | 王陶,李华,王华,苏静,王云. 酒酒球菌（Oenococcus oeni）相关生物组学研究进展[J]. 食品科学, 2014, 35(7): 305-310 |
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| 作者姓名： | 王陶 李华 王华 苏静 王云 |
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| 作者单位： | 西北农林科技大学葡萄酒学院，陕西 杨凌 712100 |
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| 摘 要： | 酒酒球菌（Oenococcus oeni）是触发葡萄酒苹果酸-乳酸发酵的主要微生物，而苹果酸-乳酸发酵有利于提高葡萄酒品质，为了进一步提高酒酒球菌在葡萄酒酿造工业中的应用，通过各种生物组学方法来探究酒酒球菌的生物调节和代谢体系是必要的。本文对不同生物组学的研究手段进行汇总，并对其在酒酒球菌相关研究中的应用进行归纳和展望。
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| 关 键 词： | 酒酒球菌 基因组学 转录组学 蛋白质组学 代谢组学 生物信息学 |
Research Advances in Bio-omics of Oenococcus oeni |
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| WANG Tao,LI Hua,WANG Hua,SU Jing,WANG Yun. Research Advances in Bio-omics of Oenococcus oeni[J]. Food Science, 2014, 35(7): 305-310 |
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| Authors: | WANG Tao LI Hua WANG Hua SU Jing WANG Yun |
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| Affiliation: | College of Enology, Northwest A&F University, Yangling 712100, China |
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| Abstract: | Oenococcus oeni is a main microorganism responsible for malolactic fermentation in wine, which benefitsimproving wine quality. Various bio-omics methods are necessary to explore the physiological and metabolic regulation systemin Oenococcus oeni so as to improve its application in the wine-making industry. In this paper, we summarize the bio-omicsapproaches reported in the literature and their current applications and future prospects in Oenococcus oeni research. |
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