酵母中的萜类化合物生物合成：代谢多样性及其在食品发酵中的机遇
Terpenoid biosynthesis in yeasts: metabolic diversity and opportunities for food fermentation.
摘要(中文译文)
萜类化合物是发酵食品和饮料中香气的重要贡献者，然而酵母传统上被认为是从头合成单萜的贫乏来源。越来越多的证据表明，发酵酵母具有内在能力，可在缺乏植物前体的情况下通过天然甲羟戊酸途径产生挥发性异戊二烯类化合物。这种代谢可塑性的核心是异戊烯基转移酶Erg20p，它调控香叶基二磷酸（GPP）与法尼基二磷酸之间的平衡。ERG20结构和动力学的变异可增强GPP的可利用性，从而通过代谢“泄漏”促进单萜的形成，正如先前在香叶醇生产中所观察到的。与此同时，多种酵母物种天然产生法尼醇和橙花叔醇等倍半萜。这些见解凸显了通过非转基因（非GMO）策略利用酵母代谢多样性，推动食品发酵中萜类驱动的风味创新的新机遇。
Abstract
Terpenoids are key contributors to aroma in fermented foods and beverages, yet yeast has traditionally been considered a poor source of de novo monoterpenes. Increasing evidence shows that fermentative yeasts possess an intrinsic capacity to produce volatile isoprenoids through the native mevalonate pathway in the absence of plant precursors. Central to this metabolic plasticity is the prenyltransferase Erg20p, which regulates the balance between geranyl diphosphate (GPP) and farnesyl diphosphate. Variations in ERG20 structure and kinetics can enhance GPP availability, enabling monoterpene formation via metabolic 'leakage', as previously observed for geraniol production. In parallel, several yeast species naturally produce sesquiterpenes such as farnesol and nerolidol. These insights highlight new opportunities to exploit yeast metabolic diversity through non-GMO (Genetic Modified Organisms) strategies for terpene-driven flavor innovation in food fermentations.
如何引用
AMA
Valentina Martin, Maria J Valera, Laura Fariña, Karina Medina, Francisco Carrau. Terpenoid biosynthesis in yeasts: metabolic diversity and opportunities for food fermentation.. Current opinion in biotechnology. 2026; doi:10.1016/j.copbio.2026.103566.
APA
Valentina Martin, Maria J Valera, Laura Fariña, Karina Medina, Francisco Carrau (2026). Terpenoid biosynthesis in yeasts: metabolic diversity and opportunities for food fermentation.. Current opinion in biotechnology. https://doi.org/10.1016/j.copbio.2026.103566
GB/T 7714
Valentina Martin, Maria J Valera, Laura Fariña, Karina Medina, Francisco Carrau. Terpenoid biosynthesis in yeasts: metabolic diversity and opportunities for food fermentation.[J]. Current opinion in biotechnology, 2026 doi:10.1016/j.copbio.2026.103566.
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