Article
Multidisciplinary Sciences
Shou-Chen Lo, Chia-Yin Yang, Dony Chacko Mathew, Chieh-Chen Huang
Summary: The study found that Kluyveromyces marxianus grown with lactate as the sole carbon source showed optimal growth and released protein under different pH conditions. Lactate induced the autolysis of K. marxianus, leading to the release of proteins and peptides. These findings are crucial for future probiotic and kefir studies involving K. marxianus.
SCIENTIFIC REPORTS
(2021)
Article
Microbiology
Efri Mardawati, Emilda Ayu Febrianti, Hana Nur Fitriana, Tri Yuliana, Norisca Aliza Putriana, Sri Suhartini, Kasbawati
Summary: This study investigated the potential of using oil palm empty fruit bunch (OPEFB) as a biomass waste for xylitol and ethanol production. Integrated microaerobic xylitol production and anaerobic ethanol semi simultaneous saccharification and fermentation methods were used. The results showed that OPEFB with high cellulose and hemicellulose content can be a valuable resource for sustainable production of biofuels and biochemicals.
Article
Food Science & Technology
Qian Li, Longteng Zhang, Nils Arneborg, Rene Lametsch
Summary: This study illustrates the influence of growth medium and the crucial choice of yeast species for obtaining target gamma-glutamyl peptides for kokumi sensation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Pieter W. J. Labuschagne, Steohanie Rollero, Benoit Divol
Summary: The study found that B-complex vitamins significantly impact the fermentation performance of Kluyveromyces marxianus IWBT Y885, especially thiamine, which is crucial for ensuring optimal fermentation rate and sugar utilization. Higher concentrations of thiamine may lead to delayed uptake in K. marxianus Y885, and the different metabolites produced in wine fermentations between this yeast and others suggest that thiamine concentration affects the carbon metabolic flux differently in these yeasts, potentially influencing final wine properties.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Monika Czarnecka, Xymena Polomska, Cristina Restuccia, Barbara Zarowska
Summary: This study reveals the involvement of PDR transporters, particularly Snq2p and Pdr5p, in defense against killer toxins from Debaryomyces hansenii and Wickerhamomyces anomalus species. Snq2p is found to regulate W. anomalus BS91 killer toxin immunity, while other transporters play a role in regulating D. hansenii killer toxin activity. The findings suggest a complex interaction between these transporters and multidrug resistance networks.
Article
Food Science & Technology
Jitka Laurent, Nore Struyf, An Bautil, Albina Bakeeva, Mikolaj Chmielarz, Marika Lyly, Beatriz Herrera-Malaver, Volkmar Passoth, Kevin J. Verstrepen, Christophe M. Courtin
Summary: A diet low in FODMAPs can help reduce symptoms in patients with irritable bowel syndrome, but avoiding cereal grain products may lead to nutritional deficiencies. Developing low-FODMAP, high-fiber cereal grain products using K. marxianus in bread production can effectively reduce fructan levels and maintain fructan and fructose levels below the threshold for low-FODMAP products.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Microbiology
Carlos Lucena, Maria T. Alcala-Jimenez, Francisco J. Romera, Jose Ramos
Summary: Iron deficiency is a common issue in crop production, despite the abundance of iron in soil with low plant availability. Plants develop various responses, mainly in roots, to facilitate iron absorption. Research has shown that certain yeast species can induce plant responses to iron deficiency, potentially serving as more environmentally friendly iron biofertilizers.
Article
Biotechnology & Applied Microbiology
N. Degenaar, B. Divol
Summary: This study assessed the physiological impact of exogenous supplementation of L-phenylalanine (Phe) on Kluyveromyces marxianus. The results showed that Phe exerted cytotoxic effects on the yeast, impacting amino acid metabolism and aroma production. Lipid supplementation supported viability maintenance and fermentation performance. The enhanced production of 2-phenylethyl acetate (2-PEA) may be a compensatory detoxification mechanism for this yeast.
JOURNAL OF APPLIED MICROBIOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Sivanesh Nanjan Easwaran, Anusha Subramanian Mohanakrishnan, Leelaram Santharam, Saravana Raj Adimoolam, Surianarayanan Mahadevan
Summary: Comparing Kluyveromyces marxianus and Saccharomyces cerevisiae yeasts for Carboxypeptidase Y production, using Bio calorimetry and Respirometric devices, led to optimized production medium components. The increased yields of 14 IU/mL and 8 IU/mL, three times higher than shake flask experiments, were directly linked to the rate of heat evolution and respiration rate, as indicated by calorespirometric data fitting well with experimental results.
PROCESS BIOCHEMISTRY
(2022)
Article
Biotechnology & Applied Microbiology
Francesca Albonico, B. Erasmus, H. G. Patterton, B. Divol
Summary: The study fused two commercial Saccharomyces cerevisiae strains with K. marxianus to obtain hybrids with improved fermentation performance and potential for industrial production.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
(2022)
Article
Microbiology
Yao Yu, Wenjuan Mo, Haiyan Ren, Xianmei Yang, Wanlin Lu, Tongyu Luo, Junyuan Zeng, Jungang Zhou, Ji Qi, Hong Lu
Summary: Kluyveromyces marxianus is a promising host for bioethanol and protein production, with high copies of genes involved in flocculation, iron transport, and biotin biosynthesis. Specific genes in K. marxianus are upregulated in rich medium, possibly related to glucose transport and mitochondrion functions. Transcriptomic analysis shows higher expression levels of TCA cycle, respiratory chain, and ATP biosynthesis genes in K. marxianus compared to S. cerevisiae under aerobic conditions.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Mariam H. Chupaza, Yu-Rim Park, So Hee Kim, Ji Won Yang, Gwi-Teak Jeong, Sung-Koo Kim
Summary: Ethanol was produced from Azolla weed through thermal acid hydrolysis and enzymatic saccharification methods. Kluyveromyces marxianus showed the highest efficiency in producing bioethanol from the Azolla weed hydrolysate.
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Eleonora Barone, Giovanna Ponticello, Pieramaria Giaramida, Margherita Squadrito, Teresa Fasciana, Valentina Gandolfo, Francesco Ardizzone, Manuela Monteleone, Onofrio Corona, Nicola Francesca, Daniele Oliva
Summary: The study demonstrates that Kluyveromyces marxianus Km L2009 strain can be used as a co-starter to improve the aromatic quality of wines. Wines produced by mixed fermentation contain higher quantities of free monoterpenes and aliphatic esters.
FERMENTATION-BASEL
(2021)
Article
Biotechnology & Applied Microbiology
Monica Estrada, Clara Navarrete, Sonke Moller, Alessandra Procentese, Jose L. Martinez
Summary: The dairy industry generates large amounts of nutrient-rich by-products with high concentrations of salt from processing milk. Current European legislation requires expensive treatment before disposing of these by-products in waterways. It is important to find biological alternatives to effectively use and reduce the environmental impact of these by-products.
MICROBIAL BIOTECHNOLOGY
(2023)
Article
Biochemical Research Methods
Furkan Demirgul, Omer Simsek, Fatih Bozkurt, Enes Dertli, Osman Sagdic
Summary: This study evaluated the chemical, functional, and flavor properties of yeast extract powders produced from three yeast strains. Results showed that S. cerevisiae TGM10 extract had the highest protein content, richest essential amino acids, and dominant flavor-enhancing amino acids. The sensory evaluation indicated that yeast extracts had lower scores for salty taste, umami taste, and meaty flavor compared to MSG, but scored highest for fruity flavor. These findings highlight the potential of using yeast extracts from these strains to enhance the nutritional value and flavor of foods.
PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY
(2022)
