酿酒酵母的改造及其在动物生产中的应用进展

Advances in Modification of Saccharomyces cerevisiae and Its Application in Animal Production

酿酒酵母是饲料领域常用的发酵生产菌株,通过改造酿酒酵母菌,提高发酵性能和生产效率是当前的研究热点。酿酒酵母及其衍生物作为饲料原料或饲料添加剂,具有提供优质饲料蛋白质、提高饲料消化率、抑制炎症反应和维持肠道稳态等功效,在畜禽健康养殖上备受关注。本文综述了改造酿酒酵母特定基因的工作原理,以及基因编辑技术和合成生物学在酿酒酵母改造中的应用研究;概述了其提高饲料消化率、改善机体免疫和调节肠道菌群等作用的最新研究;总结了酿酒酵母在动物生产领域的应用及发展方向,旨在为酿酒酵母的产业推广应用提供重要的参考依据与数据支撑,从而推动我国畜禽绿色健康养殖的可持续发展。

Saccharomyces cerevisiae is a frequently utilized yeast in feed production.Improving fermentation efficiency through genetic modification of Saccharomyces cerevisiae is a hot topic in current research.Saccharomyces cerevisiae and its derivatives could provide highquality feed protein,improve feed digestibility,suppress inflammatory response,and maintain intestinal homeostasis,which widely used as feedstuff or feed additives for promoting livestock and poultry breeding health.This review outlines the specific gene editing principles in Saccharomyces cerevisiae and the application of gene editing and synthetic biology in the modification of Saccharomyces cerevisiae.We discuss the progression in the impact of Saccharomyces cerevisiae on improving feed digestibility,modulating immunity and regulating intestinal microbiota.The review further summarizes fields for application and future research of Saccharomyces cerevisiae in animal production.It provides an essential theoretical foundation and data support for industrial application of husbandry,and sustainable development of livestock and poultry for health breeding practices in China.