宿主遗传背景对重组酿酒酵母木糖共发酵影响的研究进展  

Advanced in the Effect of the Host Genetic Background of Recombinant Sacchromyces cerevisiae Strains on Xylose Co-Fermentation

作　　者：程诚[1] 熊亮[1] 于欣水 赵心清[1,2] 徐友海[3] 胡世洋[3] 白凤武[1] 

机构地区：[1]大连理工大学生命科学与技术学院,辽宁大连116024 [2]上海交通大学生命科学技术学院,上海200240 [3]中国石油天然气股份有限公司吉林石化公司研究院,吉林吉林132021

出　　处：《微生物学杂志》2015年第1期85-88,共4页Journal of Microbiology

基　　金：国家高技术研究发展计划(863计划)项目(2012AA021205;2012AA101805);教育部新世纪优秀人才支持计划(NCET-11-0057)

摘　　要：木糖是纤维素原料水解液中最主要的五碳糖成分,由于野生的酿酒酵母缺乏有效的木糖利用途径,将外源木糖代谢途径整合至酿酒酵母中使其具有发酵木糖生产乙醇的能力是构建纤维素乙醇发酵菌株的关键。国内外学者的研究表明,同一木糖代谢途径导入不同酿酒酵母菌株中,所得到的重组菌发酵性能存在明显差异,表明宿主的遗传背景对菌株利用木糖能力和发酵性能具有重要的影响。就酿酒酵母宿主对重组菌株的木糖发酵性能的影响进行了综述,分析了产生宿主差异的内在机理,为进一步选育高效木糖共发酵菌种提供借鉴。Xylose is the chiefest pentose component in cellulose hydrolysate,since wild type of S. cerevisiae strains lack of xylose-utilization pathway,therefore,integration of exogenous xylose metabolic pathway into of S. cerevisiae to make it possessing fermentation capability to ferment xylose into ethanol has become a key to construct a cellulosic ethanol fermentation strains. Studies of home and abroad scholars on inducing the same xylose metabolic pathway into different S. cerevisiae strains showed that the fermentation performance of the obtained recombinant strains had significant differences,suggested that genetic background of the host strains had significant influences on the xylose utilization and fermentation performance of the strains. In this paper,xylose fermentation performance of different host S. cerevisiae host strains were summarized,and analyzed the internal mechanisms happened in different hosts,to provide reference for further breeding efficient xylose co-metabolic recombinant strains.

关 键 词：酿酒酵母 木糖 遗传背景 纤维素乙醇 转录因子 

分 类 号：Q939.97[生物学—微生物学]