Kluyveromyces marxianus: An emerging yeast cell factory for applications in food and biotechnology

Karim, Ahasanul; Gerliani, Natela; Aïder, Mohammed

doi:10.1016/j.ijfoodmicro.2020.108818

Cited by 171 publications

(117 citation statements)

References 237 publications

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“…In addition to the well-known yeast S. cerevisiae, however, the demand for other non-conventional yeasts that possess advantageous characters, such as thermotolerance or pentose metabolism for industrial application, is continuously rising. The thermotolerant yeast K. marxianus has many good traits to be used as cell factory in food and biotechnology [3]. These advantages include the fastest growth rate (with the maximum growth rate of 0.80 h −1 ) among any eukaryotic microbes [4,5], the ability to assimilate a wide range of sugars (e.g., glucose, lactose, galactose, xylose, inulin, and arabinose), thermo (up to 52 • C) and toxin (furaldehyde) tolerance, a wide range of pH values (pH 2.5-9), high ethanol yield at elevated temperatures, production of value-added aromatic chemicals (e.g., 2-phenylethylethanol and 2-phenylethyl acetate), and secretion of lytic enzymes [6][7][8].…”

Section: Introductionmentioning

confidence: 99%

Kluyveromyces marxianus: Current State of Omics Studies, Strain Improvement Strategy and Potential Industrial Implementation

2020

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Bioethanol is considered an excellent alternative to fossil fuels, since it importantly contributes to the reduced consumption of crude oil, and to the alleviation of environmental pollution. Up to now, the baker yeast Saccharomyces cerevisiae is the most common eukaryotic microorganism used in ethanol production. The inability of S. cerevisiae to grow on pentoses, however, hinders its effective growth on plant biomass hydrolysates, which contain large amounts of C5 and C12 sugars. The industrial-scale bioprocessing requires high temperature bioreactors, diverse carbon sources, and the high titer production of volatile compounds. These criteria indicate that the search for alternative microbes possessing useful traits that meet the required standards of bioethanol production is necessary. Compared to other yeasts, Kluyveromyces marxianus has several advantages over others, e.g., it could grow on a broad spectrum of substrates (C5, C6 and C12 sugars); tolerate high temperature, toxins, and a wide range of pH values; and produce volatile short-chain ester. K. marxianus also shows a high ethanol production rate at high temperature and is a Crabtree-negative species. These attributes make K. marxianus promising as an industrial host for the biosynthesis of biofuels and other valuable chemicals.

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Section: Introductionmentioning

confidence: 99%

Kluyveromyces marxianus: Current State of Omics Studies, Strain Improvement Strategy and Potential Industrial Implementation

2020

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“…They also compared the leavening capacity (mL CO2/100 g dough) of C. milleri and classic baker's yeast. The leavening capacity of C. milleri was approximately double that for baker's yeast at all of the studied temperatures (22,25,28, and 31 °C) [169,170].…”

Section: A Brief Study Of Alternative Yeasts Used In Bread Makingmentioning

confidence: 84%

Yeast Fermentation at Low Temperatures: Adaptation to Changing Environmental Conditions and Formation of Volatile Compounds

Liszkowska

Berłowska

2021

Molecules

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Yeast plays a key role in the production of fermented foods and beverages, such as bread, wine, and other alcoholic beverages. They are able to produce and release from the fermentation environment large numbers of volatile organic compounds (VOCs). This is the reason for the great interest in the possibility of adapting these microorganisms to fermentation at reduced temperatures. By doing this, it would be possible to obtain better sensory profiles of the final products. It can reduce the addition of artificial flavors and enhancements to food products and influence other important factors of fermented food production. Here, we reviewed the genetic and physiological mechanisms by which yeasts adapt to low temperatures. Next, we discussed the importance of VOCs for the food industry, their biosynthesis, and the most common volatiles in fermented foods and described the beneficial impact of decreased temperature as a factor that contributes to improving the composition of the sensory profiles of fermented foods.

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“…In this study, we evaluated the productions of multiple enzymes in fed-batch fermentation for both the IXPαR and IMPαXPαR strains. K. marxianus is Crabtree negative yeast that does not perform aerobic alcoholic fermentation, and but can respire even in high glucose concentrations [50,51]. However, high concentration of glucose could adversely cause respiratory repression and turn to alcoholic fermentation especially in high-cell density, probably due to the insu cient oxygen supply.…”

Section: Preparation Of Hemicellulolase Mixtures By Recombinant K Mamentioning

confidence: 99%

Coordinately Express Hemicellulolytic Enzymes in Kluyveromycesmarxianus to Improve the Saccharification and Ethanol Production From Corncobs

Lan

Duan

et al. 2021

Preprint

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Background:Hemicelluloses act as one factor contributing to the recalcitrance of lignocelluloses that prevent cellulases to degrade the cellulose efficiently even in low quantities, and supplement of hemicellulases can enhance performance of commercial cellulases in the enzymatic hydrolyses of lignocellulose. K. marxianu is an attractive yeast for cellulosic ethanol fermentation, since it has remarkable thermotolerance, high growth rate, and broad substrate spectrum etc, as well as a promising host for heterologous protein production. In this study, we attempted to coordinately express multiple hemicellulases in Kluyveromyces marxianus through a 2A-mediated ribosomes skipping to self-cleave polyproteins, and investigated their capabilities for saccharification and ethanol production from corncobs.ResultsTwo polycistronic genes IMPX and IMPαX were constructed to test the self-cleavage efficiency of P2A sequence from Foot and Mouth Disease virus (FMDV) in K. marxianus. The IMPX gene consisted of a β-mannanase gene M330 (without the stop codon), a P2A sequence and a β-xylanase gene Xyn-CDBFV in turn, while in the IMPαX gene there was an additional α-factor signal sequence fused at the N-terminus of Xyn-CDBFV. The extracellular β-mannanase activities of IMPX and IMPαX strains were 21.34 and 15.50 U/mL repectively. By contrast, the IMPαX strain secreted 136.17 U/mL β-xylanase, which was much higher than that of IMPX strain, 42.07 U/mL. Based on these, two recombinant strains, the IXαR and IMPαXPαR, were constructed to coordinately and secretorily express the β-D-xylosidase RuXyn1 and Xyn-CDBFV, or three hemicellulolytic enzymes including M330, Xyn-CDBFV and RuXyn1. The IMPαX strain produced 1664.2 and 0.90 U/mL of extracellular β-xylanase and β-xylosidase, while the IMPαXPαR strain secreted 159.8, 2210.5, and 1.25 U/ml of β-mannanase, β-xylanase, and β-xylosidase in fed-batch fermentations respectively. Hemicellulolytic enzymes of these two strains enhanced the releases of both glucose and xylose from diluted acid pretreated corncobs when acted synergistically with commercial cellulases. In hybrid saccharification and fermentation (HSF) of pretreated corncobs, hemicellulases of the IMPαXPαR strain increased about 34.2% and 11.1% of ethanol productions at 144 and 216 h respectively .ConclusionsThe FMDV P2A sequence showed high efficiency in self-cleavage of polyproteins in K. marxianus, and could be used for secretory expression of multiple enzymes in present of their own signal sequences. The IMPαXPαR strain that coexpressed three hemicellulolytic enzymes could be used as a consolidated bioprocessing (CBP) strain for ethanol production from lignocelluloses.

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Kluyveromyces marxianus: An emerging yeast cell factory for applications in food and biotechnology

Cited by 171 publications

References 237 publications

Kluyveromyces marxianus: Current State of Omics Studies, Strain Improvement Strategy and Potential Industrial Implementation

Kluyveromyces marxianus: Current State of Omics Studies, Strain Improvement Strategy and Potential Industrial Implementation

Yeast Fermentation at Low Temperatures: Adaptation to Changing Environmental Conditions and Formation of Volatile Compounds

Coordinately Express Hemicellulolytic Enzymes in Kluyveromycesmarxianus to Improve the Saccharification and Ethanol Production From Corncobs

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