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

作　　者：王玉海[1] 张慧斌[1] 杨慧敏[1] 孟青青[1] 王凤寰[1] 

机构地区：[1]北京工商大学食品学院食品添加剂与配料北京高校工程研究中心北京市食品风味化学重点实验室,北京100048

出　　处：《中国生物工程杂志》2013年第12期121-126,共6页China Biotechnology

基　　金：北京市青年英才计划(YETP1450);大学生科研与创业行动计划资助项目

摘　　要：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.

关 键 词：乳酸克鲁维酵母 食品酶制剂 外源蛋白 

分 类 号：Q819[生物学—生物工程]