啤酒酵母絮凝机理研究进展

啤酒酵母絮凝机理的假说有絮凝共生假说、类外源凝集素假说、类外源絮凝素假说等。啤酒酵母絮凝表型可分为FLO1型和NewFLO型；对啤酒酵母絮凝基因的研究有结构基因——见O基因家族、调节基因及其他相关絮凝基因。对啤酒酵母絮凝性状的改良研究可应用于调控啤酒酵母絮凝性状，利于啤酒生产；利用酵母絮凝性状构建絮凝选择栽体；利用絮凝素蛋白构建酵母细胞表层展示体系；利用酵母絮凝蛋白对细菌的吸附，应用于医疗行业。

Research Progress of Flocculation Mechanism of Beer Yeast

The hypotheses of flocculation mechanism of beer yeast included flocculation symbiotic hypothesis, lectin hypothesis etc. The flocculation phenotypes of beer yeast could be divided into FLO1 type and New FLO type. The flocculation genes of beer yeast including structural gene (FLO gene family), regulatory gene and other correlative genes were studied. The research on the improvement of beer yeast flocculability could realize the control of beer yeast flocculability, which was good for beer production. Besides, yeast flocculability was used in the construction of selective carrier, floc calin protein was used in the construction of cellular surface display system of beer yeast, and the absorption of bacteria by flocculated protein was used in medical industry.