中国酿造2026，Vol.45Issue(8)：1-11,11.DOI:10.11882/j.issn.0254-5071.2026.08.001
酒类酿造酵母基因组学研究进展及其在发酵中的应用
Advances in Genomics of Brewing Yeasts and Their Applications in Fermentation
摘要
Abstract
As the transition of alcoholic beverage fermentation moves from traditional empirical operation to precise and targeted regulation,elucidating the genetic basis of yeast has become increasingly important for improving fermentation performance and product quality.From a genomic perspective,this paper systematically reviews the research progress and application prospects of Saccharomyces cerevisiae and non-Saccharomyces yeasts with a focus on the requirements of alcoholic beverage brewing.We outline the genomic structural characteristics,pan-genome features,and domestication mechanisms of S.cerevisiae,as well as the functional genetic basis of non-Saccharomyces yeasts in ester production,deacidification,and aroma compound transformation,and summarize the application value of long-read sequencing and other genomic analytical technologies in complex industrial yeast genome assembly,structural variation identification,and functional gene discovery in the context of practical brewing scenarios.On this basis,this review summarizes the genotype-phenotype associations corresponding to core brewing traits,including fermentation efficiency,flavor formation and environmental tolerance in brewing yeasts for various alcoholic beverages,discusses the strategies for strain screening and targeted genetic modification based on genomic information,and analyzes the application prospects of multi-omics integration in fermentation process optimization,product quality improvement and industrial upgrading.This review provides theoretical support for strain selection,genetic improvement,process optimization and dynamic monitoring of yeasts in alcoholic beverage fermentation.关键词
酿酒酵母/非酿酒酵母/基因组学/基因型-表型关联Key words
Saccharomyces cerevisiae/non-Saccharomyces yeast/genomics/genotype-phenotype association分类
轻工纺织引用本文复制引用
陈明豪,王春晓..酒类酿造酵母基因组学研究进展及其在发酵中的应用[J].中国酿造,2026,45(8):1-11,11.基金项目
国家自然科学基金面上项目(32572542) （32572542）
国家自然科学基金地区科学基金项目(32160544) （32160544）
贵州省科技计划项目(黔科合基础-ZK[2023]重点007号 （）
黔科协KJLYRC-[2026]092 （）
黔科合支撑[2025]一般034 （）
黔科合人才KJZY[2025]093 （）
黔科合支撑[2024]一般116) （）
贵州省生态特色食品新质化加工与贮藏全省重点实验室项目(ZSYS[2025]023) （ZSYS[2025]023）
贵州省酱香型白酒技术创新中心项目(黔科合平台JSZX[2025]002) （黔科合平台JSZX[2025]002）
