Department of Soil Sciences and Agri-food Engineering, Université Laval, Quebec, QC G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada.
Department of Soil Sciences and Agri-food Engineering, Université Laval, Quebec, QC G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada.
Int J Food Microbiol. 2020 Nov 16;333:108818. doi: 10.1016/j.ijfoodmicro.2020.108818. Epub 2020 Aug 12.
Several yeasts, which are eukaryotic microorganisms, have long been used in different industries due to their potential applications, both for fermentation and for the production of specific metabolites. Kluyveromyces marxianus is one of the most auspicious nonconventional yeasts, generally isolated from wide-ranging natural habitats such as fermented traditional dairy products, kefir grain, sewage from sugar industries, sisal leaves, and plants. This is a food-grade yeast with various beneficial traits, such as rapid growth rate and thermotolerance that make it appealing for different industrial food and biotechnological applications. K. marxianus is a respiro-fermentative yeast likely to produce energy by either respiration or fermentation pathways. It generates a wide-ranging specific metabolites and could contribute to a variety of different food and biotechnological industries. Although Saccharomyces cerevisiae is the most widely used dominant representative in all aspects, many applications of K. marxianus in biotechnology, food and environment have only started to emerge nowadays; some of the most promising applications are reviewed here. The general physiology of K. marxianus is outlined, and then the different applications are discussed: first, the applications of K. marxianus in biotechnology, and then the recent advances and possible applications in food, feed and environmental industries. Finally, this review provides a discussion of the main challenges and some perspectives for targeted applications of K. marxianus in the modern food technology and applied biotechnology in order to exploit the full potential of this yeast which can be used as a cell factory with great efficiency.
几种酵母，作为真核微生物，由于其潜在的应用，长期以来一直被应用于不同的行业，既用于发酵，也用于生产特定的代谢物。马克斯克鲁维酵母是最有前途的非常规酵母之一，通常从广泛的自然栖息地中分离出来，如发酵传统乳制品、开菲尔粒、糖工业污水、剑麻叶和植物。这是一种食品级酵母，具有多种有益特性，如快速生长速度和耐热性，使其在不同的工业食品和生物技术应用中具有吸引力。马克斯克鲁维酵母是一种呼吸发酵酵母，可能通过呼吸或发酵途径产生能量。它产生广泛的特定代谢物，可以为各种不同的食品和生物技术行业做出贡献。尽管酿酒酵母在各方面都是应用最广泛的优势代表，但马克斯克鲁维酵母在生物技术、食品和环境中的许多应用直到现在才开始出现；这里综述了一些最有前途的应用。概述了马克斯克鲁维酵母的一般生理学，然后讨论了不同的应用：首先是马克斯克鲁维酵母在生物技术中的应用，然后是最近在食品、饲料和环境工业中的进展和可能的应用。最后，本文讨论了马克斯克鲁维酵母在现代食品技术和应用生物技术中的靶向应用的主要挑战和一些观点，以充分利用这种酵母的潜力，可将其用作高效的细胞工厂。
