我应该选择哪种酵母菌种？酿酒酵母与巴斯德毕赤酵母（综述）。

Which yeast species shall I choose? Saccharomyces cerevisiae versus Pichia pastoris (review).

作者信息

Darby Richard A J, Cartwright Stephanie P, Dilworth Marvin V, Bill Roslyn M

机构信息

Nuffield Department of Clinical Laboratory Sciences, John Radcliffe Hospital, University of Oxford, Oxford, UK.

出版信息

Methods Mol Biol. 2012;866:11-23. doi: 10.1007/978-1-61779-770-5_2.

DOI:10.1007/978-1-61779-770-5_2

PMID:22454110

Abstract

Having decided on yeast as a production host, the choice of species is often the first question any researcher new to the field will ask. With over 500 known species of yeast to date, this could pose a significant challenge. However, in reality, only very few species of yeast have been employed as host organisms for the production of recombinant proteins. The two most widely used, Saccharomyces cerevisiae and Pichia pastoris, are compared and contrasted here.

摘要

在决定将酵母作为生产宿主后，选择酵母种类往往是该领域任何新研究人员都会问的首要问题。迄今为止已知的酵母种类超过500种，这可能构成一项重大挑战。然而，实际上，只有极少数酵母种类被用作生产重组蛋白的宿主生物体。这里对两种使用最广泛的酵母，酿酒酵母和巴斯德毕赤酵母进行比较和对比。