Dequin S
UMR Sciences pour l'eonologie, Microbiologie et Technologie des Fermentations, INRA, Montpellier, France.
Appl Microbiol Biotechnol. 2001 Sep;56(5-6):577-88. doi: 10.1007/s002530100700.
The end of the twentieth century was marked by major advances in life technology, particularly in areas related to genetics and more recently genomics. Considerable progress was made in the development of genetically improved yeast strains for the wine, brewing and baking industries. In the last decade, recombinant DNA technology widened the possibilities for introducing new properties. The most remarkable advances, which are discussed in this Mini-Review, are improved process performance, off-flavor elimination, increased formation of by-products, improved hygienic properties or extension of substrate utilization. Although the introduction of this technology into traditional industries is currently limited by public perception, the number of potential applications of genetically modified industrial yeast is likely to increase in the coming years, as our knowledge derived from genomic analyses increases.
二十世纪末以生命技术的重大进展为标志，尤其是在与遗传学以及最近的基因组学相关的领域。在为葡萄酒、酿造和烘焙行业开发基因改良酵母菌株方面取得了相当大的进展。在过去十年中，重组DNA技术拓宽了引入新特性的可能性。本综述讨论的最显著进展包括工艺性能的改善、异味消除、副产物形成增加、卫生特性改善或底物利用范围扩大。尽管目前这项技术在传统行业中的应用受到公众认知的限制，但随着我们从基因组分析中获得的知识不断增加，转基因工业酵母的潜在应用数量在未来几年可能会增加。
