Growth and ethanol fermentation ability on hexose and pentose sugars and glucose effect under various conditions in thermotolerant yeast Kluyveromyces marxianus

Ethanol fermentation ability of the thermotolerant yeast Kluyveromyces marxianus , which is able to utilize various sugars including glucose, mannose, galactose, xylose, and arabinose, was examined under shaking and static conditions at high temperatures. The yeast was found to produce ethanol from...

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Bibliographic Details
Published in:Applied microbiology and biotechnology 2011-05, Vol.90 (4), p.1573-1586
Main Authors: Rodrussamee, Nadchanok, Lertwattanasakul, Noppon, Hirata, Katsushi, Suprayogi, Limtong, Savitree, Kosaka, Tomoyuki, Yamada, Mamoru
Format: Article
Language:English
Subjects:
Alcohol
Alcohol, Denatured
Alternative energy sources
Bacterial Proteins - genetics
Bacterial Proteins - metabolism
Bioenergy and Biofuels
Biological and medical sciences
Biotechnology
Carbon
Cellulose
Dextrose
Ethanol
Ethanol - metabolism
Fermentation
Fundamental and applied biological sciences. Psychology
Galactose
Glucose
Glucose - metabolism
Glycerol
Growth
Hexoses - metabolism
High temperature
Hot Temperature
Kluyveromyces - enzymology
Kluyveromyces - genetics
Kluyveromyces - growth & development
Kluyveromyces - metabolism
Kluyveromyces marxianus
Life Sciences
Lignocellulose
Methods. Procedures. Technologies
Microbial engineering. Fermentation and microbial culture technology
Microbial Genetics and Genomics
Microbiology
Pentoses - metabolism
Studies
Sugarcane
Temperature effects
Yeast
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Summary:Ethanol fermentation ability of the thermotolerant yeast Kluyveromyces marxianus , which is able to utilize various sugars including glucose, mannose, galactose, xylose, and arabinose, was examined under shaking and static conditions at high temperatures. The yeast was found to produce ethanol from all of these sugars except for arabinose under a shaking condition but only from hexose sugars under a static condition. Growth and sugar utilization rate under a static condition were slower than those under a shaking condition, but maximum ethanol yield was slightly higher. Even at 40°C, a level of ethanol production similar to that at 30°C was observed except for galactose under a static condition. Glucose repression on utilization of other sugars was observed, and it was more evident at elevated temperatures. Consistent results were obtained by the addition of 2-deoxyglucose. The glucose effect was further examined at a transcription level, and it was found that KmGAL1 for galactokinase and KmXYL1 for xylose reductase for galactose and xylose/arabinose utilization, respectively, were repressed by glucose at low and high temperatures, but KmHXK2 for hexokinase was not repressed. We discuss the possible mechanism of glucose repression and the potential for utilization of K. marxianus in high-temperature fermentation with mixed sugars containing glucose.
ISSN:0175-7598
1432-0614
DOI:10.1007/s00253-011-3218-2