【摘要】 虾青素具有超强的抗氧化特性，还能够抗肿瘤、提高机体免疫力、抗衰老等，在保健食品行业具有广阔的发展前景。红法夫酵母是目前报道的自然界中唯一合成虾青素的酵母类菌株，在分子水平对红法夫酵母进行基因改造以选育高产虾青素菌株极具应用潜力。在分析虾青素结构及代谢途径的基础上，介绍了红法夫酵母中虾青素的合成限速酶，并对高产虾青素红法夫酵母的代谢工程育种方法的研究进展进行了综述，如过表达虾青素内源性基因、异源表达外源性基因、敲除旁支基因等。更多还原

【Abstract】 Astaxanthin has the characteristics of strong antioxidant property, anti-tumor, enhancing body immunity, anti-aging and so on, which has broad development prospects in the health food industry.Xanthophyllomyces dendrorhous is currently the only yeast strain that can be adopted to synthesize astaxanthin in nature, thus the genetic modification of Xanthophyllomyces dendrorhous at a molecular level to breed high-yield astaxanthin-producing strain has great application potential.In this paper, on the basis of the analyses of the structure and metabolic pathway of astaxanthin, we introduce the rate-limiting enzyme for the biosynthesis of astaxanthin in Xanthophyllomyces dendrorhous,and review the research progress in metabolic engineering breeding methods of high-yield astaxanthin-producing Xanthophyllomyces dendrorhous,such as overexpression of astaxanthin endogenous gene, heterologous expression of exogenous gene, and knockout of collateral gene, etc.更多还原