Methylotrophy is the capacity of certain microorganisms (mostly bacteria and yeasts) to use reduced molecules without C-C bond (also referred to as one-carbon (C1) compounds) as their sole source of carbon and energy. Phylogenetically, natural methylotrophs belong to a rather small number of genera. The majority of methylotrophic bacteria are members of the Alphaproteobacteria, Betaproteobacteria, and Gammaproteobacteria (e.g., Methylobacterium, Methylobacillus, and Methylococcus); alternatively, they can be found within the Grampositive and Verrucomicrobia (e.g., Bacillus and Methylacidiphilum, respectively) groups (Kolb 2009;Lidstrom 2006). The eukaryotic methylotrophs include the yeasts Candida, Pichia, and some genera that were recently separated from Pichia (i.e., Ogataea, Kuraishia, and Komagataella) (Yurimoto et al. 2011).