Characterization of mating type on aroma production and metabolic properties wild Kluyveromyces marxianus yeasts

Abstract

Kluyveromyces marxianus yeasts represent a valuable industry alternative due to their biotechnological potential to produce aromatic compounds. 2-phenylethanol and 2-phenylethylacetate are signi cant aromatic compounds widely used in food and cosmetics due to their pleasant odor. Natural obtention of these compounds increases their value, and because of this, bioprocesses such as de novo synthesis has become of great signi cance. However, the relationship between aromatic compound production and yeast's genetic diversity has yet to be studied. In the present study, the analysis of the genetic diversity in K. marxianus isolated from the natural fermentation of Agave duranguensis for Mezcal elaboration is presented. The results of strains in a haploid and diploid state added to the direct relationship between the mating type locus MAT with metabolic characteristics are studied. Growth rate, assimilate carbohydrates (glucose, lactose, and chicory inulin), and the production of aromatic compounds such as ethyl acetate, isoamyl acetate, isoamyl alcohol, 2-phenylethyl butyrate and phenylethyl propionate and the diversity in terms of the output of 2phenylethanol and 2-phenylethylacetate by de novo synthesis were determinate, obtaining maximum concentrations of 51.30 and 60.39 mg/L by ITD0049 and ITD 0136 yeasts respectively.

Single-Cell Protein and Ethanol Production of a Newly Isolated Kluyveromyces marxianus Strain through Cheese Whey Valorization

“…Due to its extensive use and presence in dairy products, it has gained the Qualified Presumption of Safely (QPS) and “Generally Recognized as Safe” (GRAS) status in the European Union and the United States, respectively. Consequently, many studies have investigated the ability of K. marxianus to produce added-value compounds of high biotechnological interest, including bioethanol [ 23 ], aroma and flavor compounds [ 20 , 24 ], polyketides [ 14 ], polysaccharides such as inulin [ 25 ] and single-cell protein (SCP) [ 17 ].…”