A transcriptome analysis of Kluyveromyces lactis growing in cheese whey

Becerra, Manuel; González-Siso, María-Isabel; Cerdán, M. Esperanza

doi:10.1016/j.idairyj.2005.03.005

Cited by 12 publications

(9 citation statements)

References 19 publications

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“…Traditional methods of protein isolation and purification have involved several steps: ammonium sulfate precipitation, ion and affinity chromatography, dialysis, and final concentration of the product; they require much time and considerable cost. Besides, these steps have led to a decrease in biological activity and poor process yield (6).…”

Section: Introductionmentioning

confidence: 99%

Single Chromatographic Step for β-Galactosidase Purification: Influence of Salt and Elution Parameters

Braga

Lemes

Kalil

2014

Separation Science and Technology

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β-galactosidase purification was performed by ion exchange chromatography in which the main elution parameters and different elution salts (NaCl, KCl, and (NH 4 ) 2 SO 4 ) were evaluated through distinct purification strategies. Among the salts under analysis, KCl was the best one for β-galactosidase purification, since it reached a 95.1% recovery and an 8.2-fold purification factor. NaCl, which is the most common elution salt found in the literature, obtained a 75.1% recovery and a 7.5-fold purification factor whereas ammonium sulfate, as salt elution, yielded a 72.1% recovery and a 3-fold purification factor in the same conditions.

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Section: Introductionmentioning

confidence: 99%

Single Chromatographic Step for β-Galactosidase Purification: Influence of Salt and Elution Parameters

Braga

Lemes

Kalil

2014

Separation Science and Technology

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“…Knowledge of the K. lactis secretome is helpful for understanding how the organism interacts with its environment and responds to external stimuli, and for devising strategies for improving heterologous protein production. In the past, analyses on the environmental effects of protein expression in yeast have been conducted using microarrays [1,2] and gel-based assays [3][4][5]. There are limitations to these types of analyses, however.…”

Section: Introductionmentioning

confidence: 99%

The effect of carbon source on the secretome of Kluyveromyces lactis

et al. 2009

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A proteomic analysis was performed on spent fermentation medium following bioreactor propagation of a wild-type industrial strain to identify proteins naturally secreted by Kluyveromyces lactis cells. Here, we report changes detected in the K. lactis secretome as a result of growth in three different carbon sources: glucose, galactose and glycerol. A total of 151 secreted proteins were detected by multi-dimensional separations and reversed-phase online nanoESI-MS/MS analysis. From these, we were able to identify 63 proteins (termed the "base secretome") that were common to all three fermentation conditions. The majority of base secretome proteins, 79%, possessed general secretory pathway (GSP) sequences and were involved with cell wall structure, glycosylation, carbohydrate metabolism and proteolysis. There was little variation in the functional groupings of base secretome GSP proteins and GSP proteins that were not part of the base secretome. In contrast, the majority of non-GSP proteins detected were not part of the base secretome and the functions of these proteins varied significantly. Finally, through further identification of non-GSP proteins in carbon sources not originally tested, we have gained further evidence of a protein export mechanism separate from the GSP in K. lactis.

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“…The transcriptional activity of K. lactis in cheese whey reveals a complete rearrangement in the expression of genes related to glycosylation and secretion pathways, and other genes related to glutathione metabolism and oxidative stress response are overexpressed (Becerra et al . ).…”

Section: Resultsmentioning

confidence: 97%

Alcohol‐Mediated Hemolysis in Dairy Yeast Isolates and Hemolytic Activities on Blood Agar Media Containing Milk and Cheese

Atanassova

Fernández-Otero

Centeno

et al. 2015

Journal of Food Safety

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Of a total of 143 presumptive yeast isolates obtained from Galician (north-west Spain) short-ripened raw cow's milk starter-free cheeses, 27 exhibited microbial alcohol-conferred hemolytic (MACH) activity. Among the MACH-positive isolates, eight were identified as Yarrowia lipolytica and four as Kluyveromyces lactis. These isolates of potential technological interest were subjected to spot agar assays on special blood agar media prepared with skim milk, whole milk and cheese. The hemolytic activities of the K. lactis isolates were generally more evident on skimmilk blood agar. However, the hemolytic activities of the Y. lipolytica isolates were strongest on whole-milk blood agar and cheese blood agar, and all of these isolates displayed total or predominantly beta-hemolysis reaction after 72-h incubation. Despite the fact that the MACH-positive yeast isolates assayed in the special media produce extracellular hydrolytic enzymes, particularly proteases and esterases, the hemolytic activity in these yeasts might be predisposed or triggered by environmental conditions which could be common in dairy products. PRACTICAL APPLICATIONSYeasts displaying alcohol-conferred hemolytic activity (MACH) were isolated from traditional raw-milk cheeses. Among these yeast isolates, some species of technological interest for the food industry, Yarrowia lipolytica and Kluyveromyces lactis, were identified. Despite the fact that the MACH-positive yeast produce proteases and esterases, these dairy yeasts were able to develop alcohol-induced hemolysis on standard media and as well as hemolysis in conditions designed to simulate dairy products. Currently, the specific virulence factors that differentiate pathogenic yeasts from innocuous ones are not conclusively known and little research has been made in relation to microbial hemolytic activities expressed both in the absence and in the presence of alcohol vapor. Hemolysis is generally associated with higher virulence in microorganisms, so new research might be needed to understand these hemolytic events predisposed/triggered by environmental growth conditions in relationship to food safety.

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A transcriptome analysis of Kluyveromyces lactis growing in cheese whey

Cited by 12 publications

References 19 publications

Single Chromatographic Step for β-Galactosidase Purification: Influence of Salt and Elution Parameters

Single Chromatographic Step for β-Galactosidase Purification: Influence of Salt and Elution Parameters

The effect of carbon source on the secretome of Kluyveromyces lactis

Alcohol‐Mediated Hemolysis in Dairy Yeast Isolates and Hemolytic Activities on Blood Agar Media Containing Milk and Cheese

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