食品科学2026，Vol.47Issue(5)：376-392,17.DOI:10.7506/spkx1002-6630-20250918-143
不同酵母和酵母蛋白的生产与应用及蛋白合成调控规律研究进展
Research Progress in the Production,Application and Regulatory Mechanisms of Yeast Proteins
摘要
Abstract
With global population growth and increasing environmental pressures on traditional protein sources,yeast proteins have attracted much attention as a sustainable alternative.Yeast proteins are not only nutritionally valuable and environmentally friendly,but also show broad application prospects in the food,feed and biopharmaceutical fields.The production process covers key technologies such as fermentation,cell disruption,and protein extraction and purification,and the yield and quality of yeast proteins can be significantly improved by optimizing fermentation conditions and the extraction process.Different yeast species,such as Saccharomyces cerevisiae,Candida spp.,Yarrowia lipolytica and Kluyveromyces marxianus,exhibit different protein yields and qualities on a variety of substrates,providing multiple options for industrial production.In addition,the regulation of yeast protein synthesis involves multiple levels,including gene transcription,translation regulation,and nitrogen metabolism.Systems biotechnology plays an important role in identifying key synthetic genes and regulatory elements.This review summarizes recent advances in the production and application of proteins from different yeasts,as well as the regulatory mechanisms underlying yeast protein synthesis.It also gives an outlook on the important role of yeast proteins in future sustainable development.This review provides a comprehensive theoretical basis for further research and industrial application of yeast proteins.关键词
新型蛋白资源/酵母/酵母蛋白/生产与应用/蛋白合成调控Key words
novel protein resources/yeast/yeast proteins/production and application/regulation of protein synthesis分类
轻工纺织引用本文复制引用
伍君权,匡小丽,刘传顺,薛亮,吴清平,杨美艳..不同酵母和酵母蛋白的生产与应用及蛋白合成调控规律研究进展[J].食品科学,2026,47(5):376-392,17.基金项目
国家食品营养与安全重点研发计划专项(2023YFF1104100) （2023YFF1104100）
