啤酒酵母的改良途径

混浊 (沉淀 )的产生、口味的变化、风味的老化和色泽的变化是啤酒生产中的主要质量问题 ,培育优良啤酒酵母则是解决这些问题的重要途径。详细论述了诱变与筛选、杂交、原生质体融合和基因工程在啤酒酵母改良上的应用 ,重点介绍了基因工程的应用 ,展望了其应用前景。

The improvement avenues of saccharomyces cerevisiae

The emergence of turbidity,the change of taste,the aging of flavor and the change of color were the critical problems influencing the quality of beer.It's the important mean to breed excellent beer yeast solving above mentioned technical problems.The paper dwelled on the application of the mutation breeding,screening,hybridization,protoplast fusion,especially genetic engineering to the improvement of beer yeast.It predicted the prospect of genetic engineering.