摘要
乳酸克鲁维酵母(Kluyveromyces lactis)是一种典型的非常规酵母,在微生物基础研究和应用研究方面都有着非常重要的用途。该酵母具有食品安全级别高、蛋白分泌能力强、整合表达能力高效及大规模发酵能力优异等特点,因此,工业应用前景较为广阔。目前,乳酸克鲁维酵母作为蛋白表达系统已在食品和医药等行业中得到了广泛应用。近年来,国内外生物技术领域的科研人员以乳酸克鲁维酵母作为底盘细胞,利用合成生物学技术已经成功构建出了能够生产各种生化产品的微生物细胞工厂,该技术展示出了极大的发展潜力。本文主要对乳酸克鲁维酵母的菌种特点、合成生物学元件、遗传操作工具、基因编辑策略进行介绍,并综述乳酸克鲁维酵母作为细胞工厂的应用研究进展,可以为今后利用合成生物学方法在乳酸克鲁维酵母底盘中构建生产各种高附加值产品的高效微生物细胞工厂提供理论指导。
Kluyveromyces lactis is a representative species of unconventional yeast,and has very important applications in basic and applied microbiology.It can also serve as a promising platform for various industrial applications owing to its advantages such as its high level of food safety,powerful capability for protein secretion,stable high-level expression of heterologous genes and excellent fermentation characteristics on a large scale.At present,K.lactis has been widely used as a host for protein expression in the food and pharmaceutical industries.In recent years,using this yeast as a biotechnological chassis,biotechnological researchers have successfully constructed efficient microbial cell factories capable of producing various biochemicals by using synthetic biology techniques.This technology shows great potential for a wide range of applications.In this review,we describe the metabolic characteristics,synthetic biology elements,genetic manipulation tools and gene editing strategies of K.lactis.Furthermore,the application of K.lactis as a microbial cell factory for the production of high value-added products is reviewed.It is believed that the information provided in this article will make a significant contribution to the advancement of the high-efficiency production of industrially important biochemicals by the engineered cell factories of K.lactis.
作者
刘士琦
荣兰新
赵栢祥
卢志慧
赵禹
肖冬光
于爱群
LIU Shiqi;RONG Lanxin;ZHAO Baixiang;LU Zhihui;ZHAO Yu;XIAO Dongguang;YU Aiqun(College of Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China;State Key Laboratory of Food Nutrition and Safety,Tianjin 300457,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2022年第15期357-366,共10页
Food Science
基金
天津市自然科学基金项目(17JCYBJC40800)。
