Abstract
Kluyveromyces marxianus is a GRAS -classified fungal microorganism, renowned for its capacity to generate both conventional and specialized enzymes, as well as its function as a vector for the expression of specific enzymes.In the food industry, K.marxianus serves as a fermentation agent capable of effectively controlling the fermentation process and significantly enhancing the quality of fermented foods.This article systematically analyzes the microbiological characteristics of K.marxianus, reviews its application in the fermentation of products such as fruits and vegetables, dairy, grains, meat products, and alcoholic beverages, and explores its potential application in the future food industry.
Publication Date
12-11-2025
First Page
184
Last Page
191
DOI
10.13652/j.spjx.1003.5788.2025.80051
Recommended Citation
Xin, JI; Yuhang, ZHANG; Weining, HUANG; Shan, HE; and Xiaojuan, TANG
(2025)
"Microbiological characteristics of Kluyveromyces marxianus and its application in fermented foods,"
Food and Machinery: Vol. 41:
Iss.
11, Article 24.
DOI: 10.13652/j.spjx.1003.5788.2025.80051
Available at:
https://www.ifoodmm.cn/journal/vol41/iss11/24
References
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