酒类酿造酵母基因组学研究进展及其在发酵中的应用OA

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.