马克斯克鲁维酵母的遗传与生理特征  

Review of Kluyveromyces marxianus' Genetic and Physiological Features

作　　者：莫文娟[1] 郭超[1] 吕红[1] 

机构地区：[1]复旦大学生命科学学院,遗传工程国家重点实验室,上海工业菌株工程技术研究中心,上海200438

出　　处：《中国科学：生命科学》2016年第4期413-419,共7页Scientia Sinica(Vitae)

基　　金：国家高技术研究发展计划(批准号:2014AA021301,2013AA102803B,2012AA021501);上海市科学技术委员会基地项目(批准号:13DZ2252000)资助

摘　　要：马克斯克鲁维酵母(Kluyveromyces marxianus)广泛存在于酸奶、水果、酸乳酒等环境中,是食品安全级酵母,在一个多世纪前被分离获得.近20年来,由于该酵母表现出的食品安全性、高生长速率、高生物量、耐高温等特征,得到生产应用领域的关注.本文从K.marxianus的基因组遗传特征、分类以及细胞生长、细胞壁组成、糖基化修饰等方面进行了综述,以期系统认识和了解K.marxianus酵母.Kluyveromyces marxianus widely exists in environments such as yogurt, fruit, and kefir. It was first isolated approximately a century ago and regarded as a food-safe yeast. In recent decades, K.marxianus has gained increasing attention in the industrial application field because of its specific characteristics such as food safety, high growth rate, large biomass, and high thermostability. In this review, we summarize the genomic features, taxonomy, and physiological features such as cell growth, cell wall composition, and glycosylation of K.marxianus to characterize this relatively unknown yeast.

关 键 词：马克斯克鲁维酵母 基因组 性别转换 糖基化 工业应用 

分 类 号：Q93[生物学—微生物学]