Kluyveromyces marxianus: A yeast emerging from its sister's shadow

Lane, Melanie M.; Morrissey, John P.

doi:10.1016/j.fbr.2010.01.001

Cited by 287 publications

(225 citation statements)

References 77 publications

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“…To address this challenge, different microorganisms have been investigated such as pentosefermenting yeasts Pichia (Scheffersomyces) stipitis [20,24] and Kluyveromyces marxianus [25].…”

Section: Analysis Of Algal Biomass Compositionmentioning

confidence: 99%

Ethanol production from brown seaweed using non-conventional yeasts

Obata¹,

Akunna²,

Bockhorn³

et al. 2016

Bioethanol

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Abstract:The use of macroalgae (seaweed) as a potential source of biofuels has attracted considerable worldwide interest. Since brown algae, especially the giant kelp, grow very rapidly and contain considerable amounts of polysaccharides, coupled with low lignin content, they represent attractive candidates for bioconversion to ethanol through yeast fermentation processes. In the current study, powdered dried seaweeds (Ascophylum nodosum and Laminaria digitata) were pre-treated with dilute sulphuric acid and hydrolysed with commercially available enzymes to liberate fermentable sugars. Higher sugar concentrations were obtained from L. digitata compared with A. nodosum with glucose and rhamnose being the predominant sugars, respectively, liberated from these seaweeds. Fermentation of the resultant seaweed sugars was performed using two non-conventional yeast strains: Scheffersomyces (Pichia) stipitis and Kluyveromyces marxianus based on their abilities to utilise a wide range of sugars. Although the yields of ethanol were quite low (at around 6 g/L), macroalgal ethanol production was slightly higher using K. marxianus compared with S. stipitis. The results obtained demonstrate the feasibility of obtaining ethanol from brown algae using relatively straightforward bioprocess technology, together with non-conventional yeasts. Conversion efficiency of these non-conventional yeasts could be maximised by operating the fermentation process based on the physiological requirements of the yeasts.

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“…To address this challenge, different microorganisms have been investigated such as pentosefermenting yeasts Pichia (Scheffersomyces) stipitis [20,24] and Kluyveromyces marxianus [25].…”

Section: Analysis Of Algal Biomass Compositionmentioning

confidence: 99%

Ethanol production from brown seaweed using non-conventional yeasts

Obata¹,

Akunna²,

Bockhorn³

et al. 2016

Bioethanol

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“…Thus, the production of extracellular α-amylase from K. marxianus IF0 0288 was increased and instead of a yield of 0.127 IU/mL under the "one-variable-at-a-time" method, a yield of 0.133 IU/mL was obtained at 60 h incubation, showing a small, but important improvement under the optimization approach using the RSMmethod. Fonseca et al (2008) and Lane and Morrissey (2010) have described the biotechnological potential of K. marxianus for industrial applications. This study was the first report on extracellular production of α-amylase from K. marxianus in batch fermentation.…”

Section: Resultsmentioning

confidence: 99%

Optimization of the production of extracellular α-amylase by Kluyveromyces marxianus IF0 0288 by response surface methodology

Stergiou

Foukis

Theodorou

et al. 2014

Braz. arch. biol. technol.

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“…Thus, CW fermentation could be an interesting alternative to produce ethanol because of its high lactose content (Hungaro et al 2013;Song et al 2013). Still on current published reports, K. marxianus remains the popular inoculant agent utilized in ethanol fermentation of whey-based media (Table 1) because it presents the thermotolerance, fastest growth rate among eukaryotic organisms, the capacity to assimilate a wide range of sugars (which is an important aspect since different substrates may be combined) and secretion of lytic enzymes (Lane and Morrissey 2010;Signori et al 2014). However, despite this described thermotolerance, there are lack of studies on evaluating the metabolic tolerance such as nitrogen source influence to obtain the product of interest (end product) at the region of maximum metabolic activity of yeast (RMMA; ≈ pH: 4.5-6.0; T: 30-40°C), especially in fermentative systems focusing on ethanol production.…”

Section: Introductionmentioning

confidence: 99%

Dynamics of ethanol production from deproteinized whey by Kluyveromyces marxianus: An analysis about buffering capacity,thermal and nitrogen tolerance

Moreira

Santos

Soccol

et al. 2015

Braz. arch. biol. technol.

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The production of value-added products could be a valuable option for cheese wastewater management. However, this kind of study cannot just focus alone on getting the final product. This also necessitates studies on the dynamics of bioprocesses. With these as background, the present investigation aimed at evaluating the buffering capacity of deproteinized whey and effect of temperature and nitrogen source on ethanol yields from it. The batch fermentation conditions used to evaluate ethanol production were temperatures 30, 35, 40°C and pH 4.5, 5.0, 5.5, 6.0 (3% v/v). These results could be important for developing low-cost method for industrial production of ethanol from deproteinized whey.

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Kluyveromyces marxianus: A yeast emerging from its sister's shadow

Cited by 287 publications

References 77 publications

Ethanol production from brown seaweed using non-conventional yeasts

Ethanol production from brown seaweed using non-conventional yeasts

Optimization of the production of extracellular α-amylase by Kluyveromyces marxianus IF0 0288 by response surface methodology

Dynamics of ethanol production from deproteinized whey by Kluyveromyces marxianus: An analysis about buffering capacity,thermal and nitrogen tolerance

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