Gellissen G, Hollenberg C P
Rhein Biotech GmbH, Düsseldorf, Germany.
Gene. 1997 Apr 29;190(1):87-97. doi: 10.1016/s0378-1119(97)00020-6.
From the onset of gene technology yeasts have been among the most commonly used host cells for the production of heterologous proteins. At the beginning of this new development the attention in molecular biology and biotechnology focused on the use of the best characterized species, Saccharomyces cerevisiae, leading to an increasing number of production systems for recombinant compounds. In recent years alternative yeasts became accessible for the techniques of modern molecular genetics and, thereby, for potential applications in biotechnology. In this respect Kluyveromyces lactis, and the methylotrophs Hansenula polymorpha and Pichia pastoris have been proven to offer significant advantages over the traditional baker's yeast for the production of certain proteins. In the following article, the present status of the various yeast systems is discussed.
从基因技术诞生之初起，酵母就一直是生产异源蛋白最常用的宿主细胞之一。在这一全新发展的初期，分子生物学和生物技术领域的注意力集中在使用特征描述最为完备的物种——酿酒酵母上，这使得重组化合物的生产系统数量不断增加。近年来，现代分子遗传学技术能够应用于其他酵母，因此这些酵母在生物技术领域也有了潜在的应用价值。在这方面，乳酸克鲁维酵母、甲基营养型多形汉逊酵母和巴斯德毕赤酵母已被证明，在生产某些蛋白质方面比传统的面包酵母具有显著优势。在接下来的文章中，将讨论各种酵母系统的现状。
