后基因组时代的酿酒酵母研究策略-中国农业科学.pdfVIP

中国农业科学 2012,45(23):4873-4882 Scientia Agricultura Sinica doi: 10.3864/j.issn.0578-1752.2012.23.014 后基因组时代的酿酒酵母研究策略 宋洋波，马 捷，李 丽，张留燕，刘延琳 （西北农林科技大学葡萄酒学院/ 陕西省葡萄-葡萄酒工程中心，陕西杨凌 712100 ） 摘要：近年，随着基因工程技术的日益发展，酿酒酵母在分子生物学研究方面的应用越来越广泛。本文介绍 了后基因组学用于酿酒酵母的方法，并概述了利用该手段对试验菌株与商业酿酒酵母进行生理功能分析、研究和 改造的最新进展，展示了后基因组时代对酿酒酵母的影响及综合基因组信息、生物信息学和分子生物学技术的研 究策略。最后，展望了现代生物技术手段在葡萄酒工业中的应用前景。 关键词：后基因组学；SAGE；DNA 微列阵；代谢工程 Strategies in Research on Saccharomyces cerevisiae in Post-Genomic Era SONG Yang-bo, MA Jie, LI Li, ZHANG Liu-yan, LIU Yan-lin （College of Enology, Northwest A F University/Shaanxi Engineering Research Center for Viti- Viniculture, Yangling 712100, Shannxi ） Abstract: The Saccharomyces cerevisiae has been extensively used as a model eukaryotic system. In the last decade, genomic techniques have revealed the important features of its molecular biology. In this paper, the methods of post-genomics applied on Saccharomyces cerevisiae were introdued and the most recent applications of post-genomic techniques to understand the different between laboratory strains and wine yeasts in yeast physiology were reviewed. The recent advances in wine yeast strain improvement were also reported and proposed a reference framework for integration of genomic information, bioinformatic tools and molecular biology techniques for cellular and metabolic engineering. Finally, the current state and future perspectives for using biotechnology in the wine industry were discussed. Key words: post-genomics; SAGE; DNA micro-array; metabolic engineering 酿酒酵母 （Saccharomyce scerevisiae ）是酿酒 列相关研究的广泛深入，研究者发现这个问题并 工业、酒精工业及食品工业等行业应用的重要发酵