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Growth and ethanol fermentation ability on hexose and pentose sugars and glucose effect under various conditions in thermotolerant yeast Kluyveromyces marxianus.
Appl Microbiol Biotechnol. 2011 May; 90(4):1573-86.AM

Abstract

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.

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Authors+Show Affiliations

Rodrussamee N
Graduate School of Medicine, Yamaguchi University, Ube, Yamaguchi, Japan.
Lertwattanasakul N
No affiliation info available
Hirata K
No affiliation info available
Suprayogi
No affiliation info available
Limtong S
No affiliation info available
Kosaka T
No affiliation info available
Yamada M
No affiliation info available

MeSH

Bacterial ProteinsEthanolFermentationGlucoseHexosesHot TemperatureKluyveromycesPentoses

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

21476140

Citation

Rodrussamee, Nadchanok, et al. "Growth and Ethanol Fermentation Ability On Hexose and Pentose Sugars and Glucose Effect Under Various Conditions in Thermotolerant Yeast Kluyveromyces Marxianus." Applied Microbiology and Biotechnology, vol. 90, no. 4, 2011, pp. 1573-86.
Rodrussamee N, Lertwattanasakul N, Hirata K, et al. Growth and ethanol fermentation ability on hexose and pentose sugars and glucose effect under various conditions in thermotolerant yeast Kluyveromyces marxianus. Appl Microbiol Biotechnol. 2011;90(4):1573-86.
Rodrussamee, N., Lertwattanasakul, N., Hirata, K., Suprayogi, ., Limtong, S., Kosaka, T., & Yamada, M. (2011). Growth and ethanol fermentation ability on hexose and pentose sugars and glucose effect under various conditions in thermotolerant yeast Kluyveromyces marxianus. Applied Microbiology and Biotechnology, 90(4), 1573-86. https://doi.org/10.1007/s00253-011-3218-2
Rodrussamee N, et al. Growth and Ethanol Fermentation Ability On Hexose and Pentose Sugars and Glucose Effect Under Various Conditions in Thermotolerant Yeast Kluyveromyces Marxianus. Appl Microbiol Biotechnol. 2011;90(4):1573-86. PubMed PMID: 21476140.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Growth and ethanol fermentation ability on hexose and pentose sugars and glucose effect under various conditions in thermotolerant yeast Kluyveromyces marxianus. AU - Rodrussamee,Nadchanok, AU - Lertwattanasakul,Noppon, AU - Hirata,Katsushi, AU - Suprayogi,, AU - Limtong,Savitree, AU - Kosaka,Tomoyuki, AU - Yamada,Mamoru, Y1 - 2011/04/08/ PY - 2010/12/31/received PY - 2011/02/24/accepted PY - 2011/02/13/revised PY - 2011/4/9/entrez PY - 2011/4/9/pubmed PY - 2011/8/6/medline SP - 1573 EP - 86 JF - Applied microbiology and biotechnology JO - Appl Microbiol Biotechnol VL - 90 IS - 4 N2 - 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. SN - 1432-0614 UR - https://www.unboundmedicine.com/medline/citation/21476140/Growth_and_ethanol_fermentation_ability_on_hexose_and_pentose_sugars_and_glucose_effect_under_various_conditions_in_thermotolerant_yeast_Kluyveromyces_marxianus_ L2 - https://dx.doi.org/10.1007/s00253-011-3218-2 DB - PRIME DP - Unbound Medicine ER -