Multiple induced mutagenesis for improvement of ethanol production by Kluyveromyces marxianus

Pang, Zhiyong; Liang, Jingjuan; Qin, Xiaojuan; JiRui, Wang; Feng, Jia‐Xun; Huang, Ribo

doi:10.1007/s10529-010-0384-8

Cited by 26 publications

(17 citation statements)

References 14 publications

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“…Induced mutants of Sc. stipitis for improved lignocellulose fermentation were generated in various studies (Watanabe et al ., 2010; Hughes et al ., 2011), whereas multiple rounds of mutagenesis boosted the ethanol production of Kluyveromyces marxianus (Pang et al ., 2010). …”

Section: Natural and Artificial Diversitymentioning

confidence: 99%

Improving industrial yeast strains: exploiting natural and artificial diversity

Steensels¹,

Snoek²,

Meersman³

et al. 2014

FEMS Microbiol Rev

404

288

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Yeasts have been used for thousands of years to make fermented foods and beverages, such as beer, wine, sake, and bread. However, the choice for a particular yeast strain or species for a specific industrial application is often based on historical, rather than scientific grounds. Moreover, new biotechnological yeast applications, such as the production of second-generation biofuels, confront yeast with environments and challenges that differ from those encountered in traditional food fermentations. Together, this implies that there are interesting opportunities to isolate or generate yeast variants that perform better than the currently used strains. Here, we discuss the different strategies of strain selection and improvement available for both conventional and nonconventional yeasts. Exploiting the existing natural diversity and using techniques such as mutagenesis, protoplast fusion, breeding, genome shuffling and directed evolution to generate artificial diversity, or the use of genetic modification strategies to alter traits in a more targeted way, have led to the selection of superior industrial yeasts. Furthermore, recent technological advances allowed the development of high-throughput techniques, such as ‘global transcription machinery engineering’ (gTME), to induce genetic variation, providing a new source of yeast genetic diversity.

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Section: Natural and Artificial Diversitymentioning

confidence: 99%

Improving industrial yeast strains: exploiting natural and artificial diversity

Steensels¹,

Snoek²,

Meersman³

et al. 2014

FEMS Microbiol Rev

404

288

View full text Add to dashboard Cite

show abstract

“…29 used UV irradiation and N-methyl-N′-nitro-N-nitrosoguanidine to mutate K. marxianus GX-15. They obtained a yield of 0.46 g ethanol/g glucose for the best mutant strain, K. marxianus GX-UN120, and this strain completely consumed all glucose at 60 h. In our work, the mutant strains 7-1 and 8-1 completely consumed all the glucose after 72 h and all the galacturonic acid after 168 h in comparison with the wild-type strain, which consumed 92% of the glucose and 96% of the galacturonic acid.…”

Section: Growth Of Mutant Strains 7-1 and 8-1 On Substrates Of Potentmentioning

confidence: 99%

“…UV-C irradiation is a standard technique [27][28][29] for inducing mutations in yeast. It produces large numbers of random mutations broadly and uniformly over the whole genome to generate unique strains.…”

mentioning

confidence: 99%

Automated UV-C Mutagenesis of Kluyveromyces marxianus NRRL Y-1109 and Selection for Microaerophilic Growth and Ethanol Production at Elevated Temperature on Biomass Sugars

et al. 2013

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“…Among the natural yeasts that assimilate lactose, Kluyveromyces marxianus has been studied for ethanol production from cheese whey (Silveira et al 2005). Beyond hydrolysing lactose, K. marxianus ferments at shorter doubling times and higher temperatures than Kluyveromyces lactis (Lane et al 2011;Pang et al 2010). It is not clear why certain yeasts of the Kluyveromyces species are more fermentative than others (Lane and Morrissey 2010).…”

Section: Introductionmentioning

confidence: 99%

The high fermentative metabolism of Kluyveromyces marxianus UFV-3 relies on the increased expression of key lactose metabolic enzymes

Diniz

Silveira

Fietto

et al. 2011

Antonie van Leeuwenhoek

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The aim of this work was to obtain insights about the factors that determine the lactose fermentative metabolism of Kluyveromyces marxianus UFV-3. K. marxianus UFV-3 and Kluyveromyces lactis JA6 were cultured in a minimal medium containing different lactose concentrations (ranging from 0.25 to 64 mmol l(-1)) under aerobic and hypoxic conditions to evaluate their growth kinetics, gene expression and enzymatic activity. The increase in lactose concentration and the decrease in oxygen level favoured ethanol yield for both yeasts but in K. marxianus UFV-3 the effect was more pronounced. Under hypoxic conditions, the activities of β-galactosidase and pyruvate decarboxylase from K. marxianus UFV-3 were significantly higher than those in K. lactis JA6. The expression of the LAC4 (β-galactosidase), RAG6 (pyruvate decarboxylase), GAL7 (galactose-1-phosphate uridylyltransferase) and GAL10 (epimerase) genes in K. marxianus UFV-3 was higher under hypoxic conditions than under aerobic conditions. The high expression of genes of the Leloir pathway, LAC4 and RAG6, associated with the high activity of β-galactosidase and pyruvate decarboxylase contribute to the high fermentative flux in K. marxianus UFV-3. These data on the fermentative metabolism of K. marxianus UFV-3 will be useful for optimising the conversion of cheese whey lactose to ethanol.

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Multiple induced mutagenesis for improvement of ethanol production by Kluyveromyces marxianus

Cited by 26 publications

References 14 publications

Improving industrial yeast strains: exploiting natural and artificial diversity

Improving industrial yeast strains: exploiting natural and artificial diversity

Automated UV-C Mutagenesis of Kluyveromyces marxianus NRRL Y-1109 and Selection for Microaerophilic Growth and Ethanol Production at Elevated Temperature on Biomass Sugars

The high fermentative metabolism of Kluyveromyces marxianus UFV-3 relies on the increased expression of key lactose metabolic enzymes

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