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| The Fermentation Advantage of Kluyveromyces lactis and Its Application in the Field of Food Enzyme |
| WANG Yu-hai, ZHANG Hui-bin, YANG Hui-min, MENG Qing-qing, WANG Feng-huan |
| Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Food Flavor Chemistry, School of Food and Chemical Engineering, Beijing Technology and Business University , Beijing 100048, China |
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Abstract Kluyveromyces lactis is the yeast that can use lactic acid as its sole carbon and energy source, with the extremely simple nutritional requirements, vigorous growth, large biomass growth,temperature adaptation to a wide range, good secreting function of protein, does not produce endotoxin, human security and other advantages. It has also shown great potential as a host system to express food enzyme. From biological characteristics, strain selection, fermentation process optimization, analysis of the effect of expression, modification of the heterologous protein these many aspects to elaborate the fermentation characteristics of Kluyveromyces lactis, and pointed out that it has a unique fermentation advantage. Providing a brief overview of Kluyveromyces lactis used in the field of food enzyme.
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Received: 08 October 2013
Published: 25 December 2013
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