Automated UV-C Mutagenesis of Kluyveromyces marxianus NRRL Y-1109 and Selection for Microaerophilic Growth and Ethanol Production at Elevated Temperature on Biomass Sugars

Hughes, Stephen R.; Bang, S.; Cox, Elby J.; Schoepke, Andrew; Ochwat, Kate; Pinkelman, Rebecca; Nelson, D. L. e; Qureshi, Nasib; Gibbons, William R.; Kurtzman, Cletus P.; Bischoff, Kenneth M.; Liu, Siqing; Côté, Gregory L.; Rich, Joseph O.; Jones, Marjorie A.; Cedeño, David L.; Doran‐Peterson, Joy; Riaño-Herrera, Néstor M.; Rodríguez-Valencia, Nelson; López-Núñez, Juan Carlos

doi:10.1177/2211068213480037

Cited by 13 publications

(23 citation statements)

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“…The yeast strains selected for use in this work are K. marxianus 7-1 and K. marxianus 8-1 (KM 7-1 and KM 8-1 respectively). These strains were mutated from wild type Kluyveromyces marxianus 33 ; which is one of many yeast strains used in the fermentation of Blue Agave in the production of tequila 3 . In addition to the ability to produce inulinase, an enzyme necessary to metabolize inulin, these yeast strains also produce a pectinase enzyme which enables the yeast to metabolize the pectin contained in CPH.…”

Section: Yeast Strains Selectedmentioning

confidence: 99%

“…marxianus species tolerate a wide temperature range, a wide pH range 33 , and preliminary fermentations with these substrates suggested that they compete very well with other species which thrive in these conditions. While the substrates were sterilized for research described in this thesis, both K. marxianus strains thrived in preliminary fermentations that were not sterilized before inoculation.…”

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confidence: 98%

“…The yeast strains used to ferment these waste products in the first stage fermentations have been, essentially, designed for the job which they are being used to do. Both strains of K. marxianus used in this research were mutated from wild type K. marxianus 33 ; they have been used to ferment a variety of substrates. The KM 7-1 and KM 8-1 yeasts have previously been used to ferment agave leaf waste solids, coffee waste solids and other sugar sources 33,34 .…”

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confidence: 99%

“…Both strains of K. marxianus used in this research were mutated from wild type K. marxianus 33 ; they have been used to ferment a variety of substrates. The KM 7-1 and KM 8-1 yeasts have previously been used to ferment agave leaf waste solids, coffee waste solids and other sugar sources 33,34 . They have the ability to produce a variety of enzymes that enable them to metabolize a large variety of polysaccharides.…”

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confidence: 99%

“…The ability of these yeast strains to utilize a variety of polymers present in many waste products give these yeast strains a unique advantage in the bioremediation field of research. In addition to the wide range of substrates which these K. marxianus yeasts can ferment, they possess additional qualities, such as heat stability and alcohol tolerance, which are desirable for this type of application 33,34 . Not only are metabolic products that are produced by the yeast of interest, like ethanol and ammonia, but also enzymes that they produce, and the yeasts themselves.…”

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Fermenting Solutions to New World Problems: Bioremediation of Blue Agave and Cocoa Pod Wastes

Hart¹

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PagesWaste, minimizing it, and maximizing profit from it are major foci of most agricultural production processes today. Waste from two major production processes, namely tequila production and cocoa production, share several characteristics. Both these processes are still carried out as they have been for hundreds of years. They are both relatively concentrated in location; all tequila is produced in a small region of Mexico while cocoa pods only grow in tropical environments within 18° of the equator.In addition, both processes used to produce these commodities remain fairly inefficient; they generate huge amounts of waste that goes mostly unused. With both these processes, a new source of income is explored while major waste products, agave leaves from the tequila industry and cocoa pod husks from the cocoa industry, are utilized.Agave leaves, which constitute about half the mass of mature Blue Agave plants, are discarded when agave hearts are harvested to produce tequila. Agave leaves are known to contain reducing sugars and inulin, as well as modest amounts of proteins.The nutrients contained in these leaves can be utilized by single celled organisms and converted into commodities. If the juice is pressed from them prior to fermentation, only the nutrients that fermenting organisms use is consumed, while solid portions, presumably, remain unaffected and available for other applications. Fermentation by strains of Kluyveromyces marxianus and Yarrowia lipolytica F of the nutrient-rich juice pressed from the leaves of a mature Blue Agave plant is explored in this work in an effort to generate valuable commodities such as the yeast themselves, ethanol and ammonia.Cocoa pod husks are piled and left to rot in equatorial rain forest climates when cocoa farmers harvest the ripe pods and collect the precious cocoa beans from them.Cocoa pod husks possess a polysaccharide known as pectin, which can be metabolized by some single celled organisms. The husks, similar to agave leaves, constitute about half the mass of the whole pods; thus, the 4.5 million metric ton cocoa bean harvest forecast for this (2017-2018) growing season will leave about the same mass of waste behind. Fermentation of this waste by K. marxianus 7-1 and K. marxianus 8-1, then Y. lipolytica F in an effort to add value to this waste is explored in this work.Fermentations with K. marxianus yeast strains were carried out using either agave leaf juice or cocoa pod husk pieces in water. Fermentations were allowed to progress for 72 hours from inoculation. Samples were collected at pre-determined time points and analyzed for colony forming units, reducing sugar concentration, soluble protein concentration, ethanol concentration, and the presence or absence of amines and sugars, both simple and complex. Upon termination of some of the K. marxianus fermentations, subsequent, second stage fermentations with Yarrowia were carried out by Mr. Mitchell Lindquist of the USDA through continued collaborative work with the Jones' Lab. Again, fermentations were sampled...

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Section: Yeast Strains Selectedmentioning

confidence: 99%

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confidence: 98%

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confidence: 99%

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confidence: 99%

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confidence: 99%

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