【摘要】 微生物降酸是现代葡萄酒酿造重要工艺。将裂殖酵母苹果酸通透酶基因 (mae1 )和苹果酸酶基因 (mae2 )克隆到酿酒酵母中 ,构建了苹果酸 酒精酵母 ;将mae1基因和乳酸乳球菌的苹果酸 乳酸酶基因 (mleS)克隆到酿酒酵母中 ,构建了苹果酸 乳酸酵母。构建的酵母重组子能够有效地分解发酵基质中的苹果酸。更多还原

【Abstract】 Bio-deacidificaton is a very important processing technology in modern winemaking.Due to Saccharomyces cerevisiae could not degrade malic acid functionally,with the help of molecular genetic methods,malate permease (mae1) gene and malic enzyme (mae2) gene of Schizosaccharomyces pombe could be introduced to S.cerevisiae to recombine malo-alcoholic yeast,and introduced (mae1) gene and Lactococcus lactis malolactic gene (mleS) to recombine malolactic yeast. ;更多还原