摘要
马克斯克鲁维酵母作为具有高度代谢多样性的酵母菌种成为近年来研究的重点.因其为来源于发酵食品的菌株,具有耐高温、生长快速、耐胃酸、耐胆盐、代谢木糖、菊粉等特点.不仅是极具潜力的单细胞蛋白生产候选菌株,亦可代谢产生多种酶,使其在食品、饲料行业应用具有广泛的前景;同时其作为二代或三代乙醇生产菌株亦具有一定前景,并且可代谢产生多种风味物质,如β-苯乙醇、乙酸乙酯.从其作为益生菌的发展史、来源与特征、功能特性、应用现状4个方面进行阐述,为其在食品、饲料、生物技术等领域的应用提供一定的借鉴意义.
Abstract
Kluyveromyces marxianus,as a yeast species with high metabolic diversity,has become the focus of research in recent years.As a strain derived from fermented food,it has the characteristics of high temperature resistance,rapid growth,stomach acid resistance,bile salt resistance,and metabolism of xylose and inulin.It is not only a promising candidate strain for single-cell protein production,but also can produce a variety of enzymes,making it a promising strain for food,feed industry applications.It also has a certain prospect as the second or third generation ethanol production strain,and can produce a variety of flavor substances,such as β-phenethyl alcohol and ethyl acetate.This article reviews the development history,source and characteristics,functional characteristics and application status of it as probiotics,so as to provide reference for its application in food,feed,biotechnology and other fields.
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