工程化酿酒酵母：仍有改进空间。
Engineering baker's yeast: room for improvement.
作者信息
Randez-Gil F, Sanz P, Prieto J A
机构信息
Departamento de Biotechnolog a, Instituto de Agroqu mica y Tecnolog a de Alimentos, Consejo Superior de Investigaciones Cient ficas, PO Box 73, 46100 Burjassot, Valencia, Spain.
出版信息
Trends Biotechnol. 1999 Jun;17(6):237-44. doi: 10.1016/s0167-7799(99)01318-9.
Bread making is one of the oldest food-manufacturing processes. However, it is only in the past few years that recombinant-DNA technology has led to dramatic changes in formulation, ingredients or processing conditions. New strains of baker's yeast that produce CO2 more rapidly, are more resistant to stress or produce proteins or metabolites that can modify bread flavour, dough rheology or shelf-life are now emerging.
面包制作是最古老的食品制造工艺之一。然而，直到最近几年，重组DNA技术才使面包的配方、成分或加工条件发生了巨大变化。现在正在出现新型面包酵母菌株，它们能更快速地产生二氧化碳，更耐压力，或者产生能够改变面包风味、面团流变学特性或保质期的蛋白质或代谢产物。
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