Development of New Strains for the Food Industry

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• 作者：Tahí ; a Bení ; tez ; José ; Marí ; a Gasent-Ramí ; rez ; Francisco Castrejó ; n ; and Antonio C. Codó ; n
• 刊名：Biotechnology Progress
• 出版年：1996
• 出版时间：April 1996
• 年：1996
• 卷：12
• 期：2
• 页码：149 - 163
• 全文大小：401K
• 年卷期：v.12,no.2(April 1996)
• ISSN：1520-6033

文摘

This review examinesthe desired characteristics and possibilities of genetic manipulationof industrial yeasts.Brewing, wine, and distillers' yeasts are characterized by goodutilization of sugar, alcohol tolerance andproduction, flavor and aroma, flocculation, fermentation rate, croppingratio, ability to utilize trisaccharides,dextrines and starch, rapid onset of fermentation, nonfoamingfermentation, and low H₂S production. Thecharacteristics required for a good bakers' yeast include highpotential glycolytic activity, ability to adaptrapidly to changing substrates, high invertase activity, high potentialmaltose fermentation rate and qualityin terms of dough fermentation, storage ability, and osmotic resistanceto salts and sugars. In all of thesecases, the major desirable factors are under genetic control and henceare potentially subject to improvementby genetic manipulation. However, this control is thought to begoverned by several, in most cases, unidentifiedgenes. So, although most genetic techniques developed forlaboratory yeasts are potentially applicable to thestudy and improvement of the properties of industrial yeast strains,traits such as homothallism, aberrationin mating behavior, polyploidy, aneuploidy, poor sporulation and poorspore viability, etc., make conventionalhybridization and isolation of single spore clones moredifficult.