Abstract: The cell wall polysaccharides isolated from baker’s Saccharomyces cerevisiae consist of β-glucan and mannan. The composition and structural features of these two polysaccharides are introduced in this paper. The physical，chemical and biological modification methods and the properties together with the usage of derivatives are elaborated. In addition，the existing problems of modification are analyzed，and the direction，and tendency of S. cerevisiae cell wall polysaccharides modification in the future are prospected.

摘要： 酿酒酵母细胞壁多糖主要由β-葡聚糖和甘露聚糖组成。本文详细介绍了这两种酿酒酵母细胞壁多糖的组成和结构特点，并全面综述了其物理、化学以及生物改性方法和衍生物的性质和用途，深入分析了目前在酵母细胞壁多糖改性方面存在的问题，并对未来发展方向和趋势进行了展望。