文章详细信息 关键词： 面包酵母;;无糖面团;;麦芽糖发酵力;;葡萄糖阻遏作用 [gap=422]Keywords: baker's yeast, plain dough, maltose fermentation, glucose repression
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Advances in glucose signal transduction in Saccharomyces cerevisiae were summarized and the glucose repression and induction pathway were reviewed.
简要概述了酿酒酵母细胞的葡萄糖信号传导途径的研究进展，总结了葡萄糖的抑制途径和诱导途径。
The correlation between plain dough-raising ability and maltose fermentation, including the influence on maltose fermentation under glucose repression was studied in this paper.
探讨了面包酵母在无糖面团中的起发速度与麦芽糖发酵力之间的关系，包括葡萄糖阻遏作用对麦芽糖发酵力的影响。
Acetoin was shown to function as an inducer for the expression of aco genes, whereas glucose exhibited a repression effect.
被认定为诱导物的乙醯甲基甲醇可刺激启动区的表现，而葡萄糖则表现抑制现象。
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