Physiological response of Kluyveromyces marxianus during oxidative and osmotic stress

Saini, Priyanka; Beniwal, Arun

doi:10.1016/j.procbio.2017.03.001

Cited by 17 publications

(12 citation statements)

References 34 publications

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“…This shows that the aerobic fermentation of a culture medium enriched with organic nitrogen was favorable for KM and DH growth. The μ for DH fermenting glucose (20 g/L) was 0.21 h −1 , 37,38 and for KM fermenting lactose (50 g/L) at 35°C, was 0.55 h −1 .. 32 The μ obtained in this study was smaller than the μ of DH and KM of other studies from 0.21 to 0.55 h −1 . 32,37,38 However, the μ of the present study was not obtained under optimal conditions.…”

Section: Whey Fermentation Under Monoculture Modecontrasting

confidence: 59%

“…Glycerol is a cell-protector compound produced during the transformation of glycerol-3-phosphate by glycerol-3-phosphate dehydrogenase. 32 In the present study, the osmotic stress could be caused by the high initial lactose concentration in W and WY media (45 g/L), which was 2.25 fold times than the lactose concentration of LM (20 g/L). Also, the salts naturally present in the CWP contributed to increasing the osmotic pressure.…”

Section: Compounds Present In the Culture Mediummentioning

confidence: 51%

“…Some studies showed that increasing the initial lactose concentration from 50 g/L to 100 g/L induced the production of GLY by KM, which accumulated at a concentration of 2.2 g/L and 2.7 g/L, respectively. 32,33 Dihydroxyacetone (DHA). This compound was only produced by DH at an average relative area of 0.70 ± 0.1 × 10 7 counts*min for the assays with W and WY media.…”

Section: Compounds Present In the Culture Mediummentioning

confidence: 99%

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Production of aroma and flavor‐rich fusel alcohols by cheese whey fermentation using the Kluyveromyces marxianus and Debaryomyces hansenii yeasts in monoculture and co‐culture modes

Castillo

Tahmasbi

Pachapur

et al. 2021

J of Chemical Tech & Biotech

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BACKGROUND: Whey is one of the main agro-industrial by-products generated in the production of cheese. It is a residue with low pH and high content of organic and inorganic compounds, such as lactose, proteins, and minerals that can be used as nutrients in fermentation. The aim of the present study was to produce biomolecules with aroma and flavor properties by whey fermentation using Kluyveromyces marxianus (KM) and Debaryomyces hansenii (DH).RESULTS: These yeasts produced and accumulated in the culture broth aroma and flavor compounds, the main ones being ethanol, glycerol, propanoic acid, dihydroxyacetone, methionol, isopentanol, and 2-phenylethanol (2PE). This last one was retained as the target biomolecule, because of its potential to be commercialized industrially. Both yeasts were able to metabolize L-phenylalanine (Lphe) to produce 2PE, in monoculture and co-culture modes. When yeasts were used under monoculture mode, KM produced the highest 2PE concentration 82 ± 28 mg/L under aerobic fermentation, with yield of 0.16 ± 0.08 g 2PE /g Lphe and a productivity of 0.86 ± 0.18 mg 2PE /L*h at a fermentation time of 96 h. Whereas in co-culture mode the 2PE yield was 0.38 g 2PE /g Lphe , twice as high as the maximum yield for monocultures. This yield corresponded to a productivity of 1.93 ± 0.02 mg 2PE /L*h. CONCLUSION: The whey fermentation using KM and DH in co-culture mode is technically feasible. The KM yeast is apparently dominant and the co-culture of both yeasts led to increase in the 2PE yield and the productivity. The faster kinetics of KM quickly induced substrate starvation triggering early production and accumulation of 2PE.

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Section: Whey Fermentation Under Monoculture Modecontrasting

confidence: 59%

Section: Compounds Present In the Culture Mediummentioning

confidence: 51%

Section: Compounds Present In the Culture Mediummentioning

confidence: 99%

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Production of aroma and flavor‐rich fusel alcohols by cheese whey fermentation using the Kluyveromyces marxianus and Debaryomyces hansenii yeasts in monoculture and co‐culture modes

Castillo

Tahmasbi

Pachapur

et al. 2021

J of Chemical Tech & Biotech

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“…The precipitated proteins were separated using filter paper, and the obtained lactose-rich whey was used as the raw material for further studies. The whey was passed through an ultra-filter followed by reverse osmosis to achieve a lactose concentration of up to 150 g/L (Saini et al 2017b). The hydrolysis of the lactose into glucose and galactose was carried out by commercially available b-galactosidase (2600 units/g) procured from Sigma (G3665).…”

Section: Methodsmentioning

confidence: 99%

Physiological growth and galactose utilization by dairy yeast Kluyveromyces marxianus in mixed sugars and whey during fermentation

2017

Self Cite

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The dairy yeast represents a promising industrial strain useful for the production of bioethanol from cheese whey. Physiology of the five strains on galactose was examined during batch cultivation under controlled aerobic conditions on minimal media and one of the strains designated strain 6C17 which presented the highest specific galactose consumption rate. A maximum specific growth rate of 0.34 and 0.37 h, respectively, was achieved using batch cultivation in a minimal medium and a complex medium amended with galactose (50 g/L) at 37 °C. The sugar was metabolized for the production of ethanol as the chief metabolite with a maximum ethanol yield of 0.39 g/g of galactose. Different growth behaviors were observed when galactose was used with other sugar such as glucose, lactose and fructose. The growth rates on hydrolyzed cheese whey were also measured, and a maximum specific growth rate of 0.39 and 0.32 h was observed with glucose and galactose, respectively, with the maximum flux diverted toward ethanol production. This approach of studying the physiology of thermotolerant on hydrolyzed whey during fermentation would be helpful in achieving higher yields of ethanol.

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“…Industrial microbial fermentation has been widely used in the production of chemicals. However, fermentation imposes a number of stresses on microorganisms, including oxidative stress, heat shock, osmotic stress, and exposure to toxic molecules and byproducts (1–3). Most of these factors form reactive oxygen species (ROS) that can cause DNA damage and genome instability, resulting in cell cycle arrest and cell death, thereby decreasing synthesis of the target compound (4,5).…”

Section: Introductionmentioning

confidence: 99%

Lsm12 mediates Pol·q deubiquitination to help Saccharomyces cerevisiae resist oxidative stress

Yao

Shi²,

Chen

et al. 2018

Preprint

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15In Saccharomyces cerevisiae, the Y-family DNA polymerase η (Polη) regulates genome stability 16 in response to different forms of environmental stress by translesion DNA synthesis. To elucidate 17 the role of Polη in oxidative stress-induced DNA damage, we deleted or overexpressed the 18 corresponding gene RAD30, and used transcriptome analysis to screen the potential genes 19 associated with RAD30 to respond to DNA damage. Under 2 mM H 2 O 2 , deletion of RAD30 20 resulted in a 2.2-fold decrease in survival and a 2.8-fold increase in DNA damage, whereas 21 overexpression of RAD30 increased survival and decreased DNA damage by 1.2-and 1.4-fold, 22 IMPORTANCE 34Polη was shown to be critical for cell growth in the yeast Saccharomyces cerevisiae, and deletion 35 of its corresponding gene RAD30 caused a severe growth defect under exposure to oxidative 36 stress with 2 mM H 2 O 2 . Furthermore, we found that Lsm12 physically interacts with Polη and 37 promotes Polη deubiquitination and recruitment. Overall, these findings indicate Lsm12 as a 38 novel regulator mediating Polη deubiquitination that regulates its recruitment in response to 39 DNA damage induced by oxidative stress. 40

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Physiological response of Kluyveromyces marxianus during oxidative and osmotic stress

Cited by 17 publications

References 34 publications

Production of aroma and flavor‐rich fusel alcohols by cheese whey fermentation using the Kluyveromyces marxianus and Debaryomyces hansenii yeasts in monoculture and co‐culture modes

Production of aroma and flavor‐rich fusel alcohols by cheese whey fermentation using the Kluyveromyces marxianus and Debaryomyces hansenii yeasts in monoculture and co‐culture modes

Physiological growth and galactose utilization by dairy yeast Kluyveromyces marxianus in mixed sugars and whey during fermentation

Lsm12 mediates Pol·q deubiquitination to help Saccharomyces cerevisiae resist oxidative stress

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