酿酒酵母的代谢工程
Metabolic engineering of Saccharomyces cerevisiae.
作者信息
Ostergaard S, Olsson L, Nielsen J
机构信息
Center for Process Biotechnology, Department of Biotechnology, Technical University of Denmark, DK-2800 Lyngby, Denmark.
出版信息
Microbiol Mol Biol Rev. 2000 Mar;64(1):34-50. doi: 10.1128/MMBR.64.1.34-50.2000.
Comprehensive knowledge regarding Saccharomyces cerevisiae has accumulated over time, and today S. cerevisiae serves as a widley used biotechnological production organism as well as a eukaryotic model system. The high transformation efficiency, in addition to the availability of the complete yeast genome sequence, has facilitated genetic manipulation of this microorganism, and new approaches are constantly being taken to metabolicially engineer this organism in order to suit specific needs. In this paper, strategies and concepts for metabolic engineering are discussed and several examples based upon selected studies involving S. cerevisiae are reviewed. The many different studies of metabolic engineering using this organism illustrate all the categories of this multidisciplinary field: extension of substrate range, improvements of producitivity and yield, elimination of byproduct formation, improvement of process performance, improvements of cellular properties, and extension of product range including heterologous protein production.
随着时间的推移，人们积累了关于酿酒酵母的全面知识，如今酿酒酵母既是一种广泛使用的生物技术生产生物体，也是一个真核生物模型系统。除了完整的酵母基因组序列可用外，其高转化效率也促进了对这种微生物的基因操作，并且人们不断采用新方法对该生物体进行代谢工程改造以满足特定需求。本文讨论了代谢工程的策略和概念，并回顾了基于涉及酿酒酵母的选定研究的几个例子。使用这种生物体进行的许多不同的代谢工程研究说明了这个多学科领域的所有类别：底物范围的扩展、生产力和产量的提高、副产物形成的消除、工艺性能的改善、细胞特性的改善以及产品范围的扩展，包括异源蛋白的生产。
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