Bilal Muhammad, Ji Liyun, Xu Yirong, Xu Shuo, Lin Yuping, Iqbal Hafiz M N, Cheng Hairong
School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, China.
State Key Laboratory of Microbial Metabolism, School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai, China.
Front Bioeng Biotechnol. 2022 Apr 20;10:851768. doi: 10.3389/fbioe.2022.851768. eCollection 2022.
is an emerging non-conventional food-grade yeast that is generally isolated from diverse habitats, like kefir grain, fermented dairy products, sugar industry sewage, plants, and sisal leaves. A unique set of beneficial traits, such as fastest growth, thermotolerance, and broad substrate spectrum (i.e., hemi-cellulose hydrolysates, xylose, l-arabinose, d-mannose, galactose, maltose, sugar syrup molasses, cellobiose, and dairy industry) makes this yeast a particularly attractive host for applications in a variety of food and biotechnology industries. In contrast to , most of the strains are apparently Crabtree-negative or having aerobic-respiring characteristics, and unlikely to endure aerobic alcoholic fermentation. This is a desirable phenotype for the large-scale biosynthesis of products associated with biomass formation because the formation of ethanol as an undesirable byproduct can be evaded under aerobic conditions. Herein, we discuss the current insight into the potential applications of as a robust yeast cell factory to produce various industrially pertinent enzymes, bioethanol, cell proteins, probiotic, fructose, and fructo-oligosaccharides, and vaccines, with excellent natural features. Moreover, the biotechnological improvement and development of new biotechnological tools, particularly CRISPR-Cas9-assisted precise genome editing in are delineated. Lastly, the ongoing challenges, concluding remarks, and future prospects for expanding the scope of utilization in modern biotechnology, food, feed, and pharmaceutical industries are also thoroughly vetted. In conclusion, it is critical to apprehend knowledge gaps around genes, metabolic pathways, key enzymes, and regulation for gaining a complete insight into the mechanism for producing relevant metabolites by .
是一种新兴的非传统食品级酵母，通常从多种生境中分离得到，如开菲尔粒、发酵乳制品、制糖工业污水、植物和剑麻叶。一组独特的有益特性，如生长最快、耐热性和广泛的底物谱（即半纤维素水解产物、木糖、L-阿拉伯糖、D-甘露糖、半乳糖、麦芽糖、糖浆糖蜜、纤维二糖和乳制品工业），使这种酵母成为各种食品和生物技术行业应用中特别有吸引力的宿主。与[前文提及的某种酵母]相比，大多数[该酵母名称]菌株显然是 Crabtree 阴性或具有有氧呼吸特性，不太可能耐受有氧酒精发酵。对于与生物质形成相关的产品的大规模生物合成来说，这是一种理想的表型，因为在有氧条件下可以避免形成乙醇这种不良副产物。在此，我们讨论了目前对[该酵母名称]作为一种强大的酵母细胞工厂的潜在应用的见解，它可用于生产各种工业相关的酶、生物乙醇、细胞蛋白、益生菌、果糖和低聚果糖以及疫苗，具有出色的天然特性。此外，还描述了生物技术的改进以及新生物技术工具的开发，特别是在[该酵母名称]中 CRISPR-Cas9 辅助的精确基因组编辑。最后，还全面审查了在现代生物技术、食品、饲料和制药行业中扩大[该酵母名称]利用范围所面临的持续挑战、总结性评论和未来前景。总之，了解基因、代谢途径、关键酶和调控方面的知识差距对于全面深入了解[该酵母名称]产生相关代谢物的机制至关重要。
