Departamento de Biotecnología, Consejo Superior de Investigaciones Científicas, Valencia, Spain.
Annu Rev Food Sci Technol. 2013;4:191-214. doi: 10.1146/annurev-food-030212-182609.
Yeasts rarely encounter ideal physiological conditions during their industrial life span; therefore, their ability to adapt to changing conditions determines their usefulness and applicability. This is especially true for baking strains of Saccharomyces cerevisiae. The success of this yeast in the ancient art of bread making is based on its capacity to rapidly transform carbohydrates into CO2 rather than its unusual resistance to environmental stresses. Moreover, baker's yeast must exhibit efficient respiratory metabolism during yeast manufacturing, which determines biomass yield. However, optimal growth conditions often have negative consequences in other commercially important aspects, such as fermentative power or stress tolerance. This article reviews the genetic and physiological characteristics of baking yeast strains, emphasizing the activation of regulatory mechanisms in response to carbon source and stress signaling and their importance in defining targets for strain selection and improvement.
酵母在其工业寿命期间很少遇到理想的生理条件；因此，它们适应变化条件的能力决定了它们的有用性和适用性。这对于酿酒酵母的烘焙菌株尤其如此。这种酵母在古老的面包制作艺术中取得成功的基础是它能够将碳水化合物迅速转化为 CO2，而不是它对环境压力的异常抵抗力。此外，在酵母生产过程中，面包酵母必须表现出有效的呼吸代谢，这决定了生物质产量。然而，最佳的生长条件往往会对其他商业上重要的方面产生负面影响，例如发酵能力或应激耐受性。本文综述了烘焙酵母菌株的遗传和生理特性，强调了响应碳源和应激信号激活调节机制的重要性，以及它们在确定菌株选择和改良的目标方面的重要性。
