van Ooyen Albert J J, Dekker Peter, Huang Michael, Olsthoorn Maurien M A, Jacobs Denise I, Colussi Paul A, Taron Christopher H
DSM Food Specialties, Delft, The Netherlands.
FEMS Yeast Res. 2006 May;6(3):381-92. doi: 10.1111/j.1567-1364.2006.00049.x.
Kluyveromyces lactis is both scientifically and biotechnologically one of the most important non-Saccharomyces yeasts. Its biotechnological significance builds on its history of safe use in the food industry and its well-known ability to produce enzymes like lactase and bovine chymosin on an industrial scale. In this article, we review the various strains, genetic techniques and molecular tools currently available for the use of K. lactis as a host for protein expression. Additionally, we present data illustrating the recent use of proteomics studies to identify cellular bottlenecks that impede heterologous protein expression.
乳酸克鲁维酵母在科学和生物技术领域都是最重要的非酿酒酵母之一。其生物技术意义基于其在食品工业中的安全使用历史以及众所周知的在工业规模上生产乳糖酶和牛凝乳酶等酶的能力。在本文中，我们综述了目前可用于将乳酸克鲁维酵母用作蛋白质表达宿主的各种菌株、遗传技术和分子工具。此外，我们展示了说明最近使用蛋白质组学研究来识别阻碍异源蛋白质表达的细胞瓶颈的数据。
