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传统的遗传方法虽在育种方面取得一定的成绩,但都存在不足之处。现代基因工程技术由于其育种具有定向性,目前已广泛用于微生物菌种的改造与构建。利用基因工程可以在不改变啤酒酵母原有酿造特性的条件下,赋予酒酵母新的酿特性。简述基因工程在啤酒酵母育种中的应用情况。 相似文献
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利用基因工程可以在不改变啤酒酵母原有酿造特性的条件下,赋予啤酒酵母新的酿造特性.简述了基因工程在啤酒酵母改良上的应用和展望. 相似文献
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利用基因工程构建优良啤酒酵母菌种 总被引:4,自引:1,他引:4
基因工程已广泛地应用于微生物菌种的改造与构建。由于基因工程育种具有定向性,因此,利用基因工程改造酿酒酵母,可以在不改变酿酒酵母的原酿造特性的条件下,赋予酿酒酵母新的酿造特性。本文简述了基因工程在改造酿酒酵母特性方面的研究情况。 相似文献
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本文对近几年来国内外酿造酵母育种及应用的研究作了简单的介给.首先综述了啤酒酵母一些酿造特性的新发现,包括发酵过程中酸性蛋白酶的释放、糖化酵母絮凝机理、酚臭味基因的表达和呼吸缺陷型酵母对啤酒的影响.同时对如何利用优良特性,防止不良特性进行了讨论.对应用细胞融合技术和基因工程技术选育杀死野生酵母的嗜杀啤酒酵母、抑制H2S产生的啤酒酵母、能发酵糊精的啤酒酵母、可生产人血清蛋白的啤酒酵母和水解β-葡聚糖的啤酒酵母作了简单的阐述. 相似文献
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基因工程已广泛地应用于微生物菌种的改造与构建。由于基因工程育种具有定向性,因此,利用基因工程改造酿酒酵母,可以在不改变酿酒酵母的原酿造特征的条件下,赋予酿酒酵母新的酿造特性。本文简述了基因工程在改造酿酒酵母特性方面的研究情况。 相似文献
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啤酒酵母质量的优劣直接关系到啤酒发酵和啤酒质量,因此啤酒酵母的改良育种工作至关重要。本文着重介绍并讨论了优良啤酒酵母的特性、几种主要的啤酒酵母改良育种方法及固定化酵母技术。 相似文献
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啤酒酵母表面是带负电性的保鲜酵母的生长、繁殖、发酵均随所处的电性环境相关。酵母的电性环境及酵母生物电变化控制机理的研究,对啤酒酿造及酵母育种等过程具有极强的指导作用,使过程变为可控性,从而酿造出优质的啤酒。 相似文献
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现代啤酒酵母菌种改良途径 总被引:1,自引:0,他引:1
当前啤酒酵母的改良途径有:诱变选育、杂交育种、原生质体融合,以及通过基因工程可培育出许多性能优良的啤酒酵母菌株。本文对上述各种育种方式在酿酒酵母菌种选育方面的应用作一个较为全面的综述,希望能够对啤酒行业,尤其是从事菌种选育方面研究人员有所帮助。 相似文献
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含α-乙酰乳酸脱羧酶基因的啤酒酵母工程菌的构建 总被引:5,自引:1,他引:5
摘要:利用基因工程手段将食品级醋化醋杆菌的α-乙酰乳酸脱羧酶基因引入啤酒酵母中,使啤酒酵母获得编码此酶的基因并表达,检测到α-乙酰乳酸脱羧酶的活性,获得一株性能优良的啤酒酵母工程菌。经测试,构建的工程菌与出发菌在生理、生化、发酵特性等方面无差异,但发酵液中双乙酰的峰值及还原时间较出发菌降低1/3左右。 相似文献
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基因工程已广泛地应用于微生物的菌种改造与构建。本文着重介绍了利用基因工程对不同性能的啤酒酵母进行构建的研究情况,并提出了啤酒酵母工程菌的发展前景。 相似文献
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John R. M. Hammond 《Yeast (Chichester, England)》1995,11(16):1613-1627
Academic studies and traditional breeding of yeasts depend upon their sporulation lifestyle. The strains used have been specially selected to sporulate readily and to mate producing new yeast types. Unfortunately brewing yeast strains do not behave in this way. They sporulate poorly, any spores which are formed are usually non-viable and any haploid strains produced are invariably non-maters. Only in recent years, with the development of recombinant-DNA techniques, has the specific breeding of new brewing yeast strains become widespread. Strains have been produced with the ability to ferment a wider range of carbohydrates, with altered flocculation properties and which produce beers with modified flavours. Many have been tested on the pilot scale and one, an amylolytic brewing yeast, has received approval for commercial use. 相似文献
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Edward Hinchliffe 《Journal of the Institute of Brewing》1985,91(6):384-389
The now well established principles of genetic engineering are described in relation to the solution of problems associated with β-glucans in beer. The application of these techniques has enabled the isolation of a Bacillus subtilis endo-1, 3–1, 4-β-D-glucanase gene which expresses a biologically active enzyme in yeast.15,16 Although this enzyme is capable of hydrolysing beer β-glucans during fermentation, thereby enhancing beer filtration, insufficient β-glucanase is produced in yeast to enable successful commercial implementation. The requirements for the efficient production of β-glucanase in genetically manipulated brewing yeast are described. 相似文献
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R. Schildbach 《Journal of the Institute of Brewing》1986,92(1):11-20
Barley is the fourth most grown cereal in the world. It is mainly cultivated in the northern hemisphere. Only 10% of the total harvest is required for brewing. The quality demands are best met by 2-rowed spring varieties, although, in those countries which use unmalted grain, 6-rowed enzyme-rich varieties are also highly valued. The breeding of quality brewing barley, which is over 100 years old and expanded from Europe, was mainly concentrated on spring barleys. However, particularly in the last 20 years, attempts have been made in several countries to also improve the brewing quality of 2- and 6-rowed winter barleys. True winter barleys are essentially only of interest in Europe. The breeders aim to combine high yield with good brewing quality is also difficult for spring barleys. Only a small group of varieties are acceptable nationally. The most important barley producing countries, which carry out breeding programmes and also have world market significance, are Canada, USA, Great Britain, France, Federal Republic of Germany, Denmark and Australia. 相似文献
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啤酒酵母的基因改良研究动态 总被引:7,自引:0,他引:7
近年来 ,利用基因工程进行酵母的育种在发酵广谱碳水化合物、提高糖化效率 ,改良酵母凝聚特性和改善啤酒风味方面取得了很大成绩。基因重组菌株将逐步应用到生产实践中。 相似文献