Respiratory capacity of the Kluyveromyces marxianus yeast isolated from the mezcal process during oxidative stress

Abstract

During the mezcal fermentation process, yeasts are affected by several stresses that can affect their fermentation capability. These stresses, such as thermal shock, ethanol, osmotic and growth inhibitors are common during fermentation. Cells have improved metabolic systems and they express stress response genes in order to decrease the damage caused during the stress, but to the best of our knowledge, there are no published works exploring the effect of oxidants and prooxidants, such as H2O2 and menadione, during growth. In this article, we describe the behavior of Kluyveromyces marxianus isolated from spontaneous mezcal fermentation during oxidative stress, and compared it with that of Saccharomyces cerevisiae strains that were also obtained from mezcal, using the W303-1A strain as a reference. S. cerevisiae strains showed greater viability after oxidative stress compared with K. marxianus strains. However, when the yeast strains were grown in the presence of oxidants in the media, K. marxianus exhibited a greater ability to grow in menadione than it did in H2O2. Moreover, when K. marxianus SLP1 was grown in a minibioreactor, its behavior when exposed to menadione was different from its behavior with H2O2. The yeast maintained the ability to consume dissolved oxygen during the 4 h subsequent to the addition of menadione, and then stopped respiration. When exposed to H2O2, the yeast stopped consuming oxygen for the following 8 h, but began to consume oxygen when stressors were no longer applied. In conclusion, yeast isolated from spontaneous mezcal fermentation was able to resist oxidative stress for a long period of time.

Transcriptional analysis of Kluyveromyces marxianus for ethanol production from inulin using consolidated bioprocessing technology

“…Our previous fermentation indicated the delay of the process under relatively anoxic conditions and in turn an appropriate aeration volume promoted cell growth and ethanol production. From yet another angle, aeration resulted in the production of toxic compounds, called reactive oxygen species (ROS), including superoxide, peroxide, hydroxyl radical, and so on [ 35 , 36 ]. As a consequence, a thorough protective mechanism exists in K. marxianus Y179 cells to protect it from damage by ROS.…”

Oxidative stress and antioxidant response in a thermotolerant yeast

“…These results indicate that the K. marxianus SLP1 is a thermotolerant yeast. Arellano-Plaza et al 4 reported that MC4 showed the higher viability when the same yeast strains were exposed to oxidative stress. These results suggest that stress resistance differs in the same yeast strain depending on the stressor.…”

“…These conditions could apply a natural selection pressure on yeast to evolve into thermotolerant strains. Arellano-Plaza et al 4 reported that the Saccharomyces cerevisiae (MC4) and Kluyveromyces marxianus (OFF1 and SLP1) yeast strains were able to resist oxidative stress for a long period of time compared with W303-1A ( S. cerevisiae reference strain). The MC4, OFF1, and SLP1 yeast strains were isolated from spontaneous mezcal fermentation carried out at handcraft mezcal distilleries in Oaxaca, San Luis Potosí, and Guerrero (all Mexican states).…”

Synergistic effect of thioredoxin and its reductase from Kluyveromyces marxianus on enhanced tolerance to multiple lignocellulose-derived inhibitors

“…Under certain conditions, ROS generated from cell metabolism causes more cell damages, and ROS generally includes super oxide, peroxide, and hydroxyl radical et al [ 32 ]. In order to prevent from ROS damages, microorganisms build a perfect defense system, which involves some essential oxidoreductases and compounds, such as peroxiredoxins (Prxs), thioredoxin ( TRX ) and its reductase ( TrxR ), glutathione and its reductase ( GLR ) and peroxidase ( GPX ), catalase ( CTT1 ), and superoxide dismutase ( SOD ) (Fig.…”