杜雯,王中伟,孟凡冰,李云成,刘达玉,余华,彭镰心

• 1:成都大学药学与生物工程学院
• 2:农业农村部杂粮加工重点实验室

摘要(Abstract)：

酱油风味是酱油质量的重要指标,酵母菌直接或间接地参与了酱油中的香气成分形成,对酱油风味有重要贡献。然而,酵母菌在酱油高盐酿造过程中生长缓慢或不能生长,因此选育出高耐受性的菌株对酱油品质的提高有重要意义。文章对酱油酿造用产香酵母的选育研究进展进行了综述,包括诱变育种、原生质体融合、基因组重排和进化工程等技术,并展望了其研究趋势,以期为这一领域的相关研究提供参考和借鉴。

关键词(KeyWords)： 酱油;香气成分;产香酵母;选育

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金项目(31801532);; 四川省重点研发项目(2019YFG0162,20186120374);; 四川省教育厅自然科学重点项目(18ZA0114)

作者(Author): 杜雯,王中伟,孟凡冰,李云成,刘达玉,余华,彭镰心

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