Dzialo Maria C, Park Rahel, Steensels Jan, Lievens Bart, Verstrepen Kevin J
Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU Leuven, Gaston Geenslaan 1, B-3001 Leuven, Belgium.
Laboratory for Systems Biology, VIB Center for Microbiology, Bio-Incubator, Gaston Geenslaan 1, 3001 Leuven, Belgium.
FEMS Microbiol Rev. 2017 Aug 1;41(Supp_1):S95-S128. doi: 10.1093/femsre/fux031.
Yeast cells are often employed in industrial fermentation processes for their ability to efficiently convert relatively high concentrations of sugars into ethanol and carbon dioxide. Additionally, fermenting yeast cells produce a wide range of other compounds, including various higher alcohols, carbonyl compounds, phenolic compounds, fatty acid derivatives and sulfur compounds. Interestingly, many of these secondary metabolites are volatile and have pungent aromas that are often vital for product quality. In this review, we summarize the different biochemical pathways underlying aroma production in yeast as well as the relevance of these compounds for industrial applications and the factors that influence their production during fermentation. Additionally, we discuss the different physiological and ecological roles of aroma-active metabolites, including recent findings that point at their role as signaling molecules and attractants for insect vectors.
酵母细胞因其能够有效地将相对高浓度的糖转化为乙醇和二氧化碳的能力，而经常被用于工业发酵过程。此外，发酵酵母细胞会产生多种其他化合物，包括各种高级醇、羰基化合物、酚类化合物、脂肪酸衍生物和含硫化合物。有趣的是，这些次级代谢产物中的许多都是挥发性的，具有刺鼻的气味，而这些气味通常对产品质量至关重要。在这篇综述中，我们总结了酵母中香气产生的不同生化途径，以及这些化合物在工业应用中的相关性，以及在发酵过程中影响其产生的因素。此外，我们还讨论了香气活性代谢物的不同生理和生态作用，包括最近表明它们作为信号分子和昆虫载体引诱剂的作用的研究发现。
