【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.更多还原

【Abstract】 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.更多还原