Nevoigt Elke
Department of Microbiology and Genetics, Berlin University of Technology, Seestr. 13, 13353 Berlin, Germany.
Microbiol Mol Biol Rev. 2008 Sep;72(3):379-412. doi: 10.1128/MMBR.00025-07.
The traditional use of the yeast Saccharomyces cerevisiae in alcoholic fermentation has, over time, resulted in substantial accumulated knowledge concerning genetics, physiology, and biochemistry as well as genetic engineering and fermentation technologies. S. cerevisiae has become a platform organism for developing metabolic engineering strategies, methods, and tools. The current review discusses the relevance of several engineering strategies, such as rational and inverse metabolic engineering, evolutionary engineering, and global transcription machinery engineering, in yeast strain improvement. It also summarizes existing tools for fine-tuning and regulating enzyme activities and thus metabolic pathways. Recent examples of yeast metabolic engineering for food, beverage, and industrial biotechnology (bioethanol and bulk and fine chemicals) follow. S. cerevisiae currently enjoys increasing popularity as a production organism in industrial ("white") biotechnology due to its inherent tolerance of low pH values and high ethanol and inhibitor concentrations and its ability to grow anaerobically. Attention is paid to utilizing lignocellulosic biomass as a potential substrate.
随着时间的推移，传统上使用酿酒酵母进行酒精发酵积累了大量有关遗传学、生理学、生物化学以及基因工程和发酵技术的知识。酿酒酵母已成为开发代谢工程策略、方法和工具的平台生物。本综述讨论了几种工程策略，如理性和逆向代谢工程、进化工程以及全局转录机制工程在酵母菌株改良中的相关性。它还总结了用于微调及调节酶活性从而调控代谢途径的现有工具。随后列举了酿酒酵母在食品、饮料和工业生物技术（生物乙醇以及大宗和精细化学品）代谢工程方面的近期实例。由于酿酒酵母对低pH值、高乙醇和抑制剂浓度具有内在耐受性以及能够厌氧生长，它目前在工业（“白色”）生物技术中作为生产生物体越来越受欢迎。文中还关注了利用木质纤维素生物质作为潜在底物的情况。
