Fermentation has historically played an important role in the production of several commodities such as bread and alcoholic beverages. Today, fermentation is also used to produce specific flavor compounds in multiple industries. Flavor compounds are secondary metabolites produced during fermentation in addition to primary metabolites, such as ethanol. Secondary metabolism is influenced by fermentable carbon, nitrogen makeup, and the fermentation environment. A better understanding of how these variables affect the physiology of yeast strains to produce flavor compounds may improve several industrial commodities. To this end, systems biology represents an attractive strategy for studying the complex dynamics of secondary metabolism. Although applying systems biology methods to winemaking or brewing is not a new concept, directly linking -omics data with the production of flavor compounds represents a novel approach to improving flavor production in fermentation. Thus far, the bulk of the work in which systems biology methods have been applied to fermentation has relied heavily on laboratory strains of Saccharomyces cerevisiae that lack metabolism-relevant genes present in industrial yeast strains. Therefore, investigations of industrial strains with systems biology approaches will provide a deeper understanding of secondary metabolism in industrial settings. Ultimately, integrating multiple -omics approaches will lay the foundation for predictive models of S. cerevisiae fermentation and optimal flavor production.

中文翻译：

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酿酒酵母在饮料发酵过程中通过代谢途径形成香气的回顾

历史上，发酵在面包和酒精饮料等多种商品的生产中发挥了重要作用。今天，发酵也被用于在多个行业生产特定的风味化合物。风味化合物是发酵过程中除初级代谢物（如乙醇）外产生的次级代谢物。次生代谢受可发酵碳、氮组成和发酵环境的影响。更好地了解这些变量如何影响酵母菌株的生理学以产生风味化合物可能会改善几种工业商品。为此，系统生物学代表了研究次级代谢复杂动力学的一种有吸引力的策略。虽然将系统生物学方法应用于酿酒或酿造并不是一个新概念，将组学数据与风味化合物的生产直接联系起来，代表了一种改善发酵中风味生产的新方法。迄今为止，将系统生物学方法应用于发酵的大部分工作严重依赖于缺乏工业酵母菌株中存在的代谢相关基因的酿酒酵母实验室菌株。因此，用系统生物学方法研究工业菌株将提供对工业环境中次生代谢的更深入了解。最终，整合多种组学方法将为酿酒酵母发酵和最佳风味生产的预测模型奠定基础。将系统生物学方法应用于发酵的大部分工作严重依赖于缺乏工业酵母菌株中存在的代谢相关基因的酿酒酵母实验室菌株。因此，用系统生物学方法研究工业菌株将提供对工业环境中次生代谢的更深入了解。最终，整合多种组学方法将为酿酒酵母发酵和最佳风味生产的预测模型奠定基础。将系统生物学方法应用于发酵的大部分工作严重依赖于缺乏工业酵母菌株中存在的代谢相关基因的酿酒酵母实验室菌株。因此，用系统生物学方法研究工业菌株将提供对工业环境中次生代谢的更深入了解。最终，整合多种组学方法将为酿酒酵母发酵和最佳风味生产的预测模型奠定基础。使用系统生物学方法对工业菌株进行研究，将有助于更深入地了解工业环境中的次生代谢。最终，整合多种组学方法将为酿酒酵母发酵和最佳风味生产的预测模型奠定基础。使用系统生物学方法对工业菌株进行研究，将有助于更深入地了解工业环境中的次生代谢。最终，整合多种组学方法将为酿酒酵母发酵和最佳风味生产的预测模型奠定基础。