Kluyveromyces marxianus: A yeast emerging from its sister's shadow
Kluyveromyces marxianus: A yeast emerging from its sister's shadow
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DOI：
10.1016/j.fbr.2010.01.001
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发表时间：
2010-02-01
影响因子：
6
通讯作者：
Morrissey, John P.
中科院分区：
文献类型：
--
作者：
Lane, Melanie M.;Morrissey, John P.
酵母在生物技术中有着悠久的应用传统，最近又被用作生物化学、代谢、遗传学和细胞生物学的研究模型。毫无疑问，酿酒酵母在这些方面都是最具代表性的。然而，酵母菌之间存在巨大的多样性，现代微生物和分子方法的应用使人们重新关注其他酵母菌的生物学和工业潜力。乳品酵母Kluyveromycesmarxianus在这方面特别令人感兴趣，因为其特性使其特别适合于工业应用。这些包括任何真核微生物的最快生长速度，耐热性，同化各种糖的能力，溶解酶的分泌，以及通过发酵生产乙醇。尽管这些性状的重要性，以及生物技术部门的重大开发，K。marxianus刚刚从它的姐妹种乳酸克鲁维酵母的阴影中走出来。新的分子工具和资源的可用性K。marxianus，其有趣的代谢和细胞特征，以及成为许多生物技术过程的主要酵母的潜力，强烈主张增加对这一特定物种的研究。(C)2010年英国真菌学会。由爱思唯尔有限公司出版。保留所有权利。
Yeasts have a long tradition of application in biotechnology and a more recent history of use as research models for biochemistry, metabolism, genetics and cell biology. Without doubt, Saccharomyces cerevisiae has been the dominant representative in all these aspects. There is tremendous diversity among yeasts, however, and the application of modern microbiological and molecular approaches has resulted in renewed focus on the biology and industrial potential of other yeasts. The dairy yeast Kluyveromyces marxianus is of particular interest in this regard because of traits that render it especially suitable for industrial application. These include the fastest growth rate of any eukaryotic microbe, thermotolerance, the capacity to assimilate a wide range of sugars, secretion of lytic enzymes, and the production of ethanol by fermentation. Despite the importance of these traits, and significant exploitation by the biotechnology sector, fundamental research with K. marxianus is just emerging from the shadow of its sister species, Kluyveromyces lactis. The availability of new molecular tools and resources for K. marxianus, its interesting metabolic and cellular traits, and the potential to become the leading yeast for many biotechnological processes, argue strongly for increased research into this particular species. (C) 2010 The British Mycological Society. Published by Elsevier Ltd. All rights reserved.