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代谢工程改造酿酒酵母底盘细胞
Title:MetabolicEngineeringofYeastasaHostforBioproductionofAlcoholicBeverages
Abstract:
Thedemandforalcoholicbeveragesisever-increasing,drivingtheneedforefficientandsustainableproductionmethods.TraditionalbrewingreliesontheuseofSaccharomycescerevisiae,commonlyknownasbrewer'syeast,asafermentationhost.Recentadvancesinmetabolicengineeringhaveprovidednewpossibilitiesforoptimizingyeaststrains,enhancingfermentationefficiency,anddiversifyingtherangeofproductsthatcanbeproduced.Thispaperreviewsthemethodsandstrategiesusedinmetabolicengineeringfortheimprovementofyeaststrainsemployedinalcoholfermentation,focusingonengineeringoftheyeastmetabolicpathwaysforenhancedalcoholproduction.
1.Introduction
1.1Backgroundandsignificanceofmetabolicengineeringinalcoholicbeverageproduction
1.2Roleofyeastinalcoholicfermentation
1.3Challengesinalcoholicbeverageproduction
2.MetabolicEngineeringStrategies
2.1Rationalengineeringofyeastmetabolicpathways
2.1.1Modificationofsugarutilizationpathways
2.1.2Enhancementofethanolproductionpathways
2.1.3Manipulationofcofactorregeneration
2.1.4Optimizationofnutrientuptakeandutilization
2.2Syntheticbiologyapproachesforyeastengineering
2.2.1DNAassemblytechniquesforpathwayconstruction
2.2.2Promoterengineeringforgeneexpressioncontrol
2.2.3Transcriptionalandtranslationalregulation
3.EngineeringYeastforEnhancedAlcoholProduction
3.1Overexpressionofkeyenzymesintheethanolproductionpathway
3.2Modulatinggeneexpressionforimprovedalcoholtolerance
3.3Modifyingredoxbalanceforincreasedfermentationefficiency
3.4Manipulationofnutrientuptakeandutilization
4.BioprocessingStrategiesforAlcoholicBeverageProduction
4.1Fermentationoptimizationtechniques
4.2Straindevelopmentandscreening
4.3Scale-upconsiderations
4.4Downstreamprocessingandproductrecovery
5.ChallengesandFuturePerspectives
5.1Balancingethanolyieldandproductivity
5.2Improvingstresstoleranceformoreefficientfermentation
5.3Applicationofadvancedbioprocessingtechnologies
5.4Exploringnon-traditionalfermentationho