乳酸克鲁维酵母的发酵优势及在食品酶制剂领域中的应用

The Fermentation Advantage of Kluyveromyces lactis and Its Application in the Field of Food Enzyme

乳酸克鲁维酵母是一种能够以乳酸作为其唯一的碳源和能源的酵母,具有营养要求极其简单、生长旺盛、生物量大、生长温度适应范围广、分泌蛋白能力强,不产生内毒素和对人类安全等优点。其作为宿主系统表达食品用酶也已显示出巨大的潜力。从生物学特性、菌种选择、发酵工艺优化、表达效果分析、外源蛋白修饰加工诸多方面阐述了乳酸克鲁维酵母发酵特点,并指出其具有的独特发酵优势。简述了乳酸克鲁维酵母在食品酶制剂领域中的应用。

Kluyveromyces lactis is the yeast that can use lactic acid as its sole carbon and energy source, with the extremely simple nutritional requirements, vigorous growth, large biomass growth,temperature adaptation to a wide range, good secreting function of protein, does not produce endotoxin, human security and other advantages. It has also shown great potential as a host system to express food enzyme. From biological characteristics, strain selection, fermentation process optimization, analysis of the effect of expression, modification of the heterologous protein these many aspects to elaborate the fermentation characteristics of Kluyveromyces lactis, and pointed out that it has a unique fermentation advantage. Providing a brief overview of Kluyveromyces lactis used in the field of food enzyme.