Draft Genome Sequence of the Probiotic Yeast Kluyveromyces marxianus
            <i>fragilis</i>
            B0399

Quarella, Sara; Lovrovich, Paola; Scalabrin, Simone; Campedelli, Ilenia; Backovic, Ana; Gatto, Veronica; Cattonaro, Federica; Turello, Alessandro; Torriani, Sandra; Felis, Giovanna E.

doi:10.1128/genomea.00923-16

Cited by 13 publications

(5 citation statements)

References 11 publications

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“…Genomic and transcriptomic studies have started to shed light on K. marxianus and a growing number of genome sequences of K. marxianus strains are now available (Jeong et al, 2012 ; Silveira et al, 2014 ; Inokuma et al, 2015 ; Lertwattanasakul et al, 2015 ; Quarella et al, 2016 ). As yet, however, there has not been a systematic comparison of the sequenced K. marxianus genomes, nor a comparison to the single K. lactis genome that is in the public domain.…”

Section: Introductionmentioning

confidence: 99%

Ploidy Variation in Kluyveromyces marxianus Separates Dairy and Non-dairy Isolates

et al. 2018

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Kluyveromyces marxianus is traditionally associated with fermented dairy products, but can also be isolated from diverse non-dairy environments. Because of thermotolerance, rapid growth and other traits, many different strains are being developed for food and industrial applications but there is, as yet, little understanding of the genetic diversity or population genetics of this species. K. marxianus shows a high level of phenotypic variation but the only phenotype that has been clearly linked to a genetic polymorphism is lactose utilisation, which is controlled by variation in the LAC12 gene. The genomes of several strains have been sequenced in recent years and, in this study, we sequenced a further nine strains from different origins. Analysis of the Single Nucleotide Polymorphisms (SNPs) in 14 strains was carried out to examine genome structure and genetic diversity. SNP diversity in K. marxianus is relatively high, with up to 3% DNA sequence divergence between alleles. It was found that the isolates include haploid, diploid, and triploid strains, as shown by both SNP analysis and flow cytometry. Diploids and triploids contain long genomic tracts showing loss of heterozygosity (LOH). All six isolates from dairy environments were diploid or triploid, whereas 6 out 7 isolates from non-dairy environment were haploid. This also correlated with the presence of functional LAC12 alleles only in dairy haplotypes. The diploids were hybrids between a non-dairy and a dairy haplotype, whereas triploids included three copies of a dairy haplotype.

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Section: Introductionmentioning

confidence: 99%

Ploidy Variation in Kluyveromyces marxianus Separates Dairy and Non-dairy Isolates

et al. 2018

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“…boulardii, CECT 1474, in the fermentation of a Monstrell must for the production of rosé wine; the results showed how the final product exhibited no significant differences from an aromatic point of view, compared to the control, and also preserved probiotic characteristics for about 6 months even during storage at 25 ± 0.5 • C and ~4 • C. On the other hand, among NS yeasts, several strains, isolated from different locations, with potential probiotic and healthy activities have been reported, especially belonging to the genera Debaryomyces, Kluyveromyces, Yarrowia, and Torulaspora, but also Candida, Pichia, Hanseniaspora, Metschnikowia, and species such as L. thermotolerans and Metschnikowia ziziphicola [187,188]. Within native yeasts, Kluyveromyces marxianus fragilis B0399 was the first to be reported as a probiotic, officially recognized to be used in both livestock feed and human consumption [189,190] thanks to its strong adherence to human enterocyte-like Caco-2 cells and its ability to modulate the immune response by inducing pro-inflammatory cytokines in peripheral blood mononuclear cells [190].…”

Section: Probiotic Winementioning

confidence: 99%

Inside Current Winemaking Challenges: Exploiting the Potential of Conventional and Unconventional Yeasts

Fazio,

Russo,

Foti

et al. 2023

Microorganisms

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Wine represents a complex matrix in which microbial interactions can strongly impact the quality of the final product. Numerous studies have focused on optimizing microbial approaches for addressing new challenges to enhance quality, typicity, and food safety. However, few studies have investigated yeasts of different genera as resources for obtaining wines with new, specific traits. Currently, based on the continuous changes in consumer demand, yeast selection within conventional Saccharomyces cerevisiae and unconventional non-Saccharomyces yeasts represents a suitable opportunity. Wine fermentation driven by indigenous yeasts, in the various stages, has achieved promising results in producing wines with desired characteristics, such as a reduced content of ethanol, SO2, and toxins, as well as an increased aromatic complexity. Therefore, the increasing interest in organic, biodynamic, natural, or clean wine represents a new challenge for the wine sector. This review aims at exploring the main features of different oenological yeasts to obtain wines reflecting the needs of current consumers in a sustainability context, providing an overview, and pointing out the role of microorganisms as valuable sources and biological approaches to explore potential and future research opportunities.

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“…Genomic and transcriptomic studies have started to shed light on K. marxianus, and a growing number of genome sequences of K. marxianus strains are now available. Those include KCTC 17555 [34], DMB1 [95], CCT 7735 [96], NBRC1777 [97], DMKU 3-1042 [35], B0399 [98], UFS-Y2791 [99], and other nine strains: L01, L02, L03, L04, L05, CBS397, NBRC0272, NBRC0288, and NBRC0617 [100].…”

Section: Complete Genome Sequence Of Thermotolerant Yeast K Marxianumentioning

confidence: 99%

Potential of Thermotolerant Ethanologenic Yeasts Isolated from ASEAN Countries and Their Application in High- Temperature Fermentation

Kosaka¹,

Lertwattanasakul²,

NadchanokRodrussamee³

et al. 2019

Fuel Ethanol Production From Sugarcane

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Thermotolerant ethanologenic yeasts receive attention as alternative bio-ethanol producers to traditionally used yeast, Saccharomyces cerevisiae. Their utilization is expected to provide several benefits for bio-ethanol production due to their characteristics and robustness. They have been isolated from a wide variety of environments in a number of ASEAN countries: Thailand, Vietnam, Laos, and Indonesia. One of these yeasts, Kluyveromyces marxianus has been investigated regarding characteristics. Some strains efficiently utilize xylose, which is a main component of the 2nd generation biomass. In addition, the genetic basis of K. marxianus has been revealed by genomic sequencing and is exploited for further improvement of the strains by thermal adaptation or gene engineering techniques. Moreover, the glucose repression of K. marxianus and its mechanisms has been investigated. Results suggest that K. marxianus is an alternative to S. cerevisiae in next-generation bio-ethanol production industry. Indeed, we have succeeded to apply K. marxianus for bio-ethanol production in a newly developed process, which combines high-temperature fermentation with simultaneous fermentation and distillation under low pressure. This chapter aims to provide valuable information on thermotolerant ethanologenic yeasts and their application, which may direct the economic bioproduction of ethanol and other useful materials in the future.Recently, thermotolerant microorganisms were found among mesophiles with optimum growth temperatures that are 5-10°C higher than those of the typical mesophilic strains Fuel Ethanol Production from Sugarcane 122 Potential of Thermotolerant Ethanologenic Yeasts Isolated from ASEAN Countries… http://dx.doi.org/10.5772/intechopen.79144 123Recently, there have been several reports on ethanol production at high temperatures using P. kudriavzevii (formerly known as I. orientalis). Several P. kudriavzevii strains were reported to grow and produce high levels of ethanol at high temperatures. The strain DMKU 3-ET15 was isolated from traditional fermented pork sausage in Thailand by an enrichment technique in a medium supplemented with 4% ethanol at 40°C. The strain produced 78.6 g/L ethanol from 180 g/L glucose at 40°C [20]. The strain KVMP10 that was isolated from soil located beneath apple trees for ethanol production from orange peel achieved 54 g/L ethanol at 42°C [48]. Strain RZ8-1 that was recently isolated from various samples collected from plant orchards in Thailand produced 33.8 g/L ethanol from 160 g/L glucose at 40°C [49].

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Draft Genome Sequence of the Probiotic Yeast Kluyveromyces marxianus fragilis B0399

Abstract: Here, we report the draft genome sequence of Kluyveromyces marxianus fragilis B0399, the first yeast approved as a probiotic for human consumption not belonging to the genus Saccharomyces. The genome is composed of 8 chromosomes, with a total size of 11.44 Mb, including mitochondrial DNA.

Cited by 13 publications

References 11 publications

Ploidy Variation in Kluyveromyces marxianus Separates Dairy and Non-dairy Isolates

Ploidy Variation in Kluyveromyces marxianus Separates Dairy and Non-dairy Isolates

Inside Current Winemaking Challenges: Exploiting the Potential of Conventional and Unconventional Yeasts

Potential of Thermotolerant Ethanologenic Yeasts Isolated from ASEAN Countries and Their Application in High- Temperature Fermentation

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