| 酵母菌合成酯类化合物关键酶基因的研究进展 |
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| 引用本文： | 庄世文,付俊淑,黄金海.酵母菌合成酯类化合物关键酶基因的研究进展[J].食品工业科技,2012(2):433-436. |
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| 作者姓名： | 庄世文 付俊淑 黄金海 |
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| 作者单位： | 天津大学农业与生物工程学院,天津,300072 |
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| 基金项目： | 天津市应用基础及前沿技术研究项目(08JCZDJC22600) |
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| 摘 要： | 酯类化合物是发酵食品的重要香气成分之一,酵母发酵是酯类化合物产生的主要来源。在分析酵母菌酯类生物合成途径的基础上,对合成途径中的关键酶基因,包括脂肪酶/酯酶基因、醇酰基转移酶基因和醇脱氢酶基因及其酶作用进展作了综述。
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| 关 键 词： | 酵母 酯类化合物 关键酶基因 |
Study on key enzyme genes of yeast for esters synthesis |
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| ZHUANG Shi-wen,FU Jun-shu,HUANG Jin-hai.Study on key enzyme genes of yeast for esters synthesis[J].Science and Technology of Food Industry,2012(2):433-436. |
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| Authors: | ZHUANG Shi-wen FU Jun-shu HUANG Jin-hai |
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| Affiliation: | *(College of Agriculture and Bioengineering,Tianjin University,Tianjin 300072,China) |
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| Abstract: | Esters are one of the most important flavor compounds in fermented food and mainly synthesized by yeasts when fermenting.The key enzyme genes of yeast for esters synthesis,including lipase/esterase genes,alcohol acetyltransferase genes and alcohol dehydrogenase genes,based on the biosynthetic pathways of esters production were introduced. |
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| Keywords: | yeast esters key enzyme genes |
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