Study of the Enzymatic Capacity of <b><i>Kluyveromyces marxianus</i></b> for the Synthesis of Esters

Abstract

Recently, biotechnological opportunities have been found in non-Saccharomyces yeasts because they possess metabolic characteristics that lead to the production of compounds of interest. It has been observed that Kluyveromyces marxianus has a great potential in the production of esters, which are aromatic compounds of industrial importance. The genetic bases that govern the synthesis of esters include a large group of enzymes, among which the most important are alcohol acetyl transferases (AATases) and esterases (AEATases), and it is known that some are present in K. marxianus, because it has genetic characteristics like S. cerevisiae. It also has a physiology suitable for biotechnological use since it is the eukaryotic microorganism with the fastest growth rate and has a wide range of thermotolerance with respect to other yeasts. In this work, the enzymatic background of K. marxianus involved in the synthesis of esters is analyzed, based on the sequences reported in the NCBI database.

Volatilome and Bioaccessible Phenolics Profiles in Lab-Scale Fermented Bee Pollen

“…1-Nonanol and 1-Propanol were correlated to fruity notes [51]. to the corresponding alcohols [44][45][46]. Overall, the level of ketones increased in both fermented samples (Figure 3).…”

“…The formation of ketones was likely due to the yeasts, especially methyl ketones which arise from incomplete β-oxidation of fatty acids [42,43]. Ketones may either be oxygenated to esters or be reduced to the corresponding alcohols [44][45][46]. Overall, the level of ketones increased in both fermented samples (Figure 3).…”

Complementary analyses of transcriptome and proteome revealed the formation mechanism of ethyl acetate, ethanol and organic acids in Kluyveromyces marxianus L1-1 in Chinese fermented acid rice soup

“…Interestingly, K. marxianus shows a great potential in the production of esters, which are key aromatic compounds in the food industry [5]. Ethyl acetate and other short-chain volatile esters are used as industrial solvents and perfume ingredients.…”

“…Three synthesis ways of ethyl acetate have been reported [7]: hemiacetal oxidation (spontaneous formation of hemiacetal from acetaldehyde and ethanol under the action of enzymatic oxidization), condensation of ethanol and acetyl-CoA, and esteri cation of acetate and ethanol (the reverse synthesis of ethyl acetate from ethanol and acetate). However, it is di cult to produce ethyl acetate through esteri cation of ethanol and acetate because the ester-hydrolyzing activity of esterase is much higher than its ester-synthesizing activity [5]. The previous report demonstrated that ethyl acetate synthesis was characterized by the direct utilization of ethanol as a substrate or the hemiacetal reaction between sugar and acetaldehyde [5].…”

“…However, it is di cult to produce ethyl acetate through esteri cation of ethanol and acetate because the ester-hydrolyzing activity of esterase is much higher than its ester-synthesizing activity [5]. The previous report demonstrated that ethyl acetate synthesis was characterized by the direct utilization of ethanol as a substrate or the hemiacetal reaction between sugar and acetaldehyde [5]. Ethyl acetate as an aroma component plays an increasingly important role in foods and other elds.…”