顶部压力对酿酒酵母影响的研究进展

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中图分类号：TS261.11 文献标志码：A 文章编号：1000-9973（2025）11-0230-07

Abstract：Yeast extracts have advantages in enhancing food flavor，improving mouthfeel and replacing traditional additives as natural flavor enhancers. Saccharomyces cerevisiae，as a by-product，has the functions of enhancing umami and aroma，and giving meat flavor to food，thus becoming a hot microorganism in the fieldof seasonings. Top pressure，as an environmental regulatory factor，has become a research hotspot in recent years in the regulation of fermentation performance and metabolites of Sacharomyces cereuvisiae. In this paper，the sources of top pressure during beer fermentation，as wellas the efects of top pressure on the metabolism of Saccharomyces cereuisiae and its regulatory mechanisms are summarized. Combined with the practical application of top pressure control technology in industrial fermentation，the potential optimization effects of top pressure on the growth and metabolic balance regulation of Saccharomyces cereoisiae are illustrated，so as to provide references for the application of Saccharomyces cerevisiae in the fields of beer brewing and seasoning.

Key words：Saccharomyces cereuisiae；seasoning；top pressure

酿酒酵母不仅广泛应用于酒类的酿造，而且在调味品生产中发挥着重要作用。（剩余16926字）