[1] LI T L, WU C Y, LIAO J Q, et al.Application of protein hydrolysates from defatted walnut meal in high-gravity brewing to improve fermentation performance of lager yeast[J].Applied Biochemistry and Biotechnology, 2020, 190(2):360-372.
[2] BABAZADEH R, LAHTVEE P J, ADIELS C B, et al.The yeast osmostress response is carbon source dependent[J].Scientific Reports.2017, 7(1):990.
[3] YANG H R, ZONG X Y, CUI C, et al.Wheat gluten hydrolysates separated by macroporous resins enhance the stress tolerance in brewer′s yeast[J].Food Chemistry, 2018, 268:162-170.
[4] 张苗苗, 陆栋, 剡倩, 等.细胞膜对酿酒酵母乙醇耐受性影响的研究进展[J].中国酿造,2016, 35(9):16-19.
ZHANG M M, LU D, YAN Q, et al.Research progress on effect of cell membrane on ethanol tolerance of Saccharomyces cerevisiae[J].China Brewing, 2016, 35(9):16-19.
[5] STANLEY D, BANDARA A, FRASER S, et al.The ethanol stress response and ethanol tolerance of Saccharomyces cerevisiae[J].Journal of Applied Microbiology, 2010, 109(1):13-24.
[6] 杨婧娀,王佐民,于宏伟,等.精酿啤酒的发展前景[J].酿酒, 2018, 45(4):29-31.
YANG J S, WANG Z M, YU H W et al.Prospect of craft beer[J].Liquor Making, 2018, 45(4):29-31.
[7] BAIANO A.Craft beer:An overview[J].Comprehensive Reviews in Food Science and Food Safety,2021, 20(2):1 829-1 856.
[8] STEWART.A selective history of high gravity and high-alcohol beers[J].Master Brewers Association of the Americas Technical Quarterly, 2010, 47(2):1-6.
[9] 阚欣. 高酒精度啤酒的初步研究[D].无锡:江南大学;2012.
KAN X.Preliminary study of high alcohol beer[D].Wuxi:Jiangnan University, 2012.
[10] 梁若楠. 高耐性啤酒酵母选育及高浓度特种啤酒酿造工艺优化[D].广州:华南理工大学, 2018.
LIANG R N.Selection of high tolerance brewer′s yeast and optimization of high gravity specialty beer brewing[D].Guangzhou:South China University of Technology, 2018.
[11] 王蕾, 薛一鸣, 王杰, 等.中国精酿啤酒现状及发展[J].现代食品, 2020(14):18-20.
WANG L, XUE Y M, WANG J, et al.The status and development of China craft beer[J].Modern Food, 2020(14):18-20.
[12] BIRCH R M, WALKER G.M.Influence of magnesium ions on heat shock and ethanol stress responses of Saccharomyces cerevisiae[J].Enzyme Microb Technol, 2000, 26(9-10):678-687.
[13] VAN DIJCK P, COLAVIZZA D, SMET P, et al.Differential importance- of trehalose in stress resistance in fermenting and nonfermenting Saccharomyces cerevisiae cells[J].Appl Environ Microbiol, 1995, 61(1):109-115.
[14] SHARMA S C.A possible role of trehalose in osmotolerancce and ethanol tolerance in Saccharomyces cerevisiae[J].FEMS Microbiology Letters,1997,152(1):11-15.
[15] 王宪斌, 冯霞, 张蓓蓓, 等.一株生香酵母冻干菌剂的制备研究[J].食品与发酵科技, 2019, 55(6):9-12.
WANG X B, FENG X, ZHANG B B, et al.Study on the freeze-drying microbial agent preparation of an aroma-producing yeast[J].Food and Fermentation Sciences & Technology, 2019, 55(6):9-12.
[16] MAHMUD S A, HIRASAWA T, SHIMIZU H.Differential importance of trehalose accumulation in Saccharomyces cerevisiae in response to various environmental stresses[J].Journal of Bioscience & Bioengineering, 2010, 109(3):262-266.
[17] TREVISOL E T V, PANEK A D, MANNARINO S C, et al.The effect of trehalose on the fermentation performance of aged cells of Saccharomyces cerevisiae[J].Applied Microbiology & Biotechnology, 2011, 90(2):697-704.
[18] ALEXANDRE H, ANSANAY-GALEOTE V, DEQUIN S, et al.Global gene expression during short-term ethanol stress in Saccharomyces cerevisiae[J].FEBS Letters.2001, 498(1):98-103.
[19] PARKS L W, CASEY W M.Physiological implications of sterol biosynthesis in yeast[J].Annual Review of Microbiology, 1995, 49(1):95-116.
[20] 易晨峰. 酿酒酵母不同生长周期细胞对乙醇胁迫的响应 [D].北京:北京化工大学, 2015.
YI C F.Response of the yeast cells at different phases to the ethanol stress of Saccharomyces cerevisiae[D].Beijing:Beijing University of Chemical Technology, 2015.
[21] DONG S J, YI C F, LI H.Changes of Saccharomyces cerevisiae cell membrane components and promotion to ethanol tolerance during the bioethanol fermentation[J].The International Journal of Biochemistry & Cell Biology,2015, 69:196-203.
[22] GIBSON B R, LAWRENCE S J, LECLAIRE J P R, et al.Yeast responses to stresses associated with industrial brewery handling[J].FEMS Microbiology Reviews, 2007, 31(5):535-569.
[23] ZHANG K, TONG M M, GAO K H, et al.Genomic reconstruction to improve bioethanol and ergosterol production of industrial yeast Saccharomyces cerevisiae[J].Journal of Industrial Microbiology & Biotechnology, 2015, 42(2):207-218.
[24] KUBOTA S, TAKEO I, KUME K, et al.Effect of ethanol on cell growth of budding yeast:Genes that are important for cell growth in the presence of ethanol[J].Bioscience, Biotechnology, and Biochemistry, 2004, 68(4):968-972.
[25] MORITA Y, NAKAMORI S, TAKAGI H.L-Proline accumulation and freeze tolerance in Saccharomyces cerevisiae are caused by a mutation in the PRO1 gene encoding γ-glutamyl kinase[J].Applied and Environmental Microbiology, 2003, 69(1):212-219.
[26] TAKAGI H, TAKAOKA M, KAWAGUCHI A, et al.Effect of L-Proline on sake brewing and ethanol stress in Saccharomyces cerevisiae[J].Applied and Environmental Microbiology, 2005, 71(12):8 656-8 662.
[27] TAKAGI H, MATSUI F, KAWAGUCHI A, et al.Construction and analysis of self-cloning sake yeasts that accumulate proline[J].Journal of Bioscience & Bioengineering, 2007, 103(4):377-380.
[28] HIRASAWA T, YAMADA K, NAGAHISA K, et al.Proteomic analysis of responses to osmotic stress in laboratory and sake-brewing strains of Saccharomyces cerevisiae[J].Process Biochemistry, 2009, 44(6):647-653.
[29] ARACHCHIGE M, YOSHIDA S, TOYAMA H.Thermo-and salt-tolerant Saccharomyces cerevisiae strains isolated from fermenting coconut toddy from Sri Lanka[J].Biotechnology & Biotechnological Equipment, 2019, 33(1):937-944.
[30] EDGARDO A, CAROLINA P, MANUEL R, et al.Selection of thermotolerant yeast strains Saccharomyces cerevisiae for bioethanol production[J].Enzyme and Microbial Technology, 2008,43(2):120-123.
[31] 王犁烨, 陈新军, 卢丕超, 等.紫外诱变选育高产酒精及酸的酿酒酵母[J].中国酿造, 2019, 38(1):104-108.
WANG L Y, CHEN X J, LU P C, et al.Breeding of Saccharomyces cerevisiae with high-yield alcohol and acid by ultraviolet mutation[J].China Brewing, 2019, 38(1):104-108.
[32] ORIGONE A C, RODRÍGUEZ M E, OTEIZA J M, et al.Saccharomyces cerevisiae×Saccharomyces uvarum hybrids generated under different conditions share similar winemaking features[J].Yeast,2018,35(1):157-171.
[33] KROGERUS K, ARVAS M, DE CHIARA M, et al.Ploidy influences the functional attributes of de novo lager yeast hybrids[J].Applied Microbiology and Biotechnology, 2016, 100(16):7 203-7 222.
[34] SANCHEZ R G, SOLODOVNIKOVA N, WENDLAND J.Breeding of lager yeast with Saccharomyces cerevisiae improves stress resistance and fermentation performance[J].Yeast,2012,29(8):343-355.
[35] FERENCZY L, MARÁZ A.Transfer of mitochondria by protoplast fusion in Saccharomyces cerevisiae[J].Nature,1977,268(5 620):524-525.
[36] SHI D J,WANG C L,WANG K M.Genome shuffling to improve thermotolerance, ethanol tolerance and ethanol productivity of Saccharomyces cerevisiae[J].Journal of Industrial Microbiology & Biotechnology, 2009, 36(1):139-147.
[37] XIN Y, YANG M, YIN H, et al.Improvement of ethanol tolerance by inactive protoplast fusion in Saccharomyces cerevisiae[J].BioMed Research International, 2020(2):1-10.
[38] 李佳, 王金晶, 李崎.18S rDNA介导的FKS1基因过表达对酵母自溶性能的影响[J].生物工程学报, 2015, 31(9):1 344-1 354.
LI J, WANG J J, LI Q.Overexpression of FKS1 to improve yeast autolysis-stress[J].Chinese Journal of Biotechnology,2015, 31(9):1 344-1 354.
[39] OOMURO M, KATO T, ZHOU Y, et al.Defective quiescence entry promotes the fermentation performance of bottom-fermenting brewer′s yeast[J].Journal of Bioscience and Bioengineering,2016,122(5):577-582.
[40] 王灏, 王航,孟春,等.基因组改组技术选育耐高温、耐高乙醇酿酒酵母菌株的研究[J].工业微生物学通报, 2007, 34(4):705-708.
WANG H, WANG H,MENG C,et al.Study of breeding Saccharomyces cerevisiae with improved temperature and ethanol tolerance by genome shuffling[J].Microbiology China, 2007, 34(4):705-708.
[41] 陆筑凤, 李超, 王昌禄, 等.Genome shuffling技术选育高耐性酿酒酵母[J].酿酒科技, 2008(7):23-25.
LU Z F, LI C, WANG C L, et al.Breeding of Saccharomyces cerevisiae with high temperature and ethanol tolerance by genome shuffling techniques[J].Liquor- Making Science & Technology, 2008(7):23-25.
[42] 陈敦武, 陈雄, 李欣.酵母内源性海藻糖代谢调控研究进展[J].微生物学报, 2019, 59(12):2 276-2 284.
CHEN D W, CHEN X, LI X.Advances in regulation of endogenous trehalose metabolism in yeast[J].Acta Microbiologica Sinica, 2019, 59(12):2 276-2 284.
[43] 杨昳津, 林祥娜, 夏永军, 等.不同营养添加物对黄酒酵母的乙醇耐受及发酵性能的影响[J].食品与发酵工业, 2018, 44(1):37-43.
YANG Y J, LIN X N, XIA Y J, et al.Effects of different nutrition additives on ethanol tolerance and fermentation performance of Chinese rice wine yeast[J].Food and Fermentation Industries, 2018, 44(1):37-43.
[44] O′SHEA T M, WEBBER M J, AIMETTI A A, et al.Covalent incorporation of trehalose within hydrogels for enhanced long-term functional stability and controlled release of biomacromolecules[J].Advanced Healthcare Materials, 2015, 4(12): 1 802-1 812.
[45] 刘琦, 祝霞, 赵丹丹, 等.葡萄酒泥酵母海藻糖提取工艺优化及对3株非酿酒酵母乙醇耐受性的影响[J].甘肃农业大学学报, 2018,53(4):152-158.
LIU Q, ZHU X, ZHAO D D, et al.Optimization of extracting processing condition of trehalose from wine yeast and its effect on ethanol tolerance of three non-Saccharomyces cerevisiae[J].Journal of Gansu Agricultural University, 2018,53(4):152-158.
[46] HAYASHIDA S, OHTA K.Effects of phosphatidylcholine or ergosteryl oleate on physiological properties of Saccharomyces sake[J].Journal of the Agricultural Chemical Society of Japan, 2008, 44(11):2 561-2 567.
[47] 周进, 储炬, 王永红, 等.麦角甾醇对酿酒酵母乙醇产率和耐受性的作用(英文)[J].上海交通大学学报(农业科学版), 2007,25(1):12-16.
ZHOU J, CHU J, WANG Y H, et al.Role of ergosterol on ethanol production and tolerance by Saccharomyces cerevisiae[J].Journal of Shanghai Jiaotong University (Agricultural Science), 2007,25(1):12-16.
[48] OOMURO M, WATANABE D, SUGIMOTO Y, et al. Accumulation of intracellular S-adenosylmethionine increases the fermentation rate of bottom-fermenting brewer′s yeast during high-gravity brewing[J]. Journal of Bioscience and Bioengineering, 2018, 126(6): 736-741.
[49] LEI H, LI H, MO F, et al.Effects of Lys and His supplementations on the regulation of nitrogen metabolism in lager yeast[J].Appl Microbiol Biotechnol, 2013, 97(20):8 913-8 921.
[50] YANG H R, ZONG X Y, CUI C, et al.Peptide (Lys-Leu) and amino acids (Lys and Leu) supplementations improve physiological activity and fermentation performance of brewer′s yeast during very high-gravity (VHG) wort fermentation[J].Biotechnol Appl Biochem, 2018, 65(4):630-638.
