Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
Review
. 2022 Apr 20:10:851768.
doi: 10.3389/fbioe.2022.851768. eCollection 2022.

Bioprospecting Kluyveromyces marxianus as a Robust Host for Industrial Biotechnology

Muhammad Bilal  1 , Liyun Ji  2 , Yirong Xu  2 , Shuo Xu  2 , Yuping Lin  3 , Hafiz M N Iqbal  4 , Hairong Cheng  2
Affiliations
Review

Bioprospecting Kluyveromyces marxianus as a Robust Host for Industrial Biotechnology

Muhammad Bilal et al. Front Bioeng Biotechnol. .

Abstract

Kluyveromyces marxianus is an emerging non-conventional food-grade yeast that is generally isolated from diverse habitats, like kefir grain, fermented dairy products, sugar industry sewage, plants, and sisal leaves. A unique set of beneficial traits, such as fastest growth, thermotolerance, and broad substrate spectrum (i.e., hemi-cellulose hydrolysates, xylose, l-arabinose, d-mannose, galactose, maltose, sugar syrup molasses, cellobiose, and dairy industry) makes this yeast a particularly attractive host for applications in a variety of food and biotechnology industries. In contrast to Saccharomyces cerevisiae, most of the K. marxianus strains are apparently Crabtree-negative or having aerobic-respiring characteristics, and unlikely to endure aerobic alcoholic fermentation. This is a desirable phenotype for the large-scale biosynthesis of products associated with biomass formation because the formation of ethanol as an undesirable byproduct can be evaded under aerobic conditions. Herein, we discuss the current insight into the potential applications of K. marxianus as a robust yeast cell factory to produce various industrially pertinent enzymes, bioethanol, cell proteins, probiotic, fructose, and fructo-oligosaccharides, and vaccines, with excellent natural features. Moreover, the biotechnological improvement and development of new biotechnological tools, particularly CRISPR-Cas9-assisted precise genome editing in K. marxianus are delineated. Lastly, the ongoing challenges, concluding remarks, and future prospects for expanding the scope of K. marxianus utilization in modern biotechnology, food, feed, and pharmaceutical industries are also thoroughly vetted. In conclusion, it is critical to apprehend knowledge gaps around genes, metabolic pathways, key enzymes, and regulation for gaining a complete insight into the mechanism for producing relevant metabolites by K. marxianus.

Keywords: Kluyveromyces marxianus; bioethanol; enzymes; food; genome editing.

PubMed Disclaimer

Conflict of interest statement

The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

Figures

FIGURE 1
FIGURE 1
Array of value-added functional bioproducts obtained from Kluyveromyces marxianus.
FIGURE 2
FIGURE 2
Schematic illustration of the catabolic pathway of lactose and ethanol production by K. marxianus.
FIGURE 3
FIGURE 3
Collection of biological parts and synthetic biology tools for Kluyveromyces marxianus. Reproduced with permission from Rajkumar et al. (2019); an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY).
See this image and copyright information in PMC

Similar articles

See all similar articles

Cited by

See all "Cited by" articles

References

    1. Aggelopoulos T., Katsieris K., Bekatorou A., Pandey A., Banat I. M., Koutinas A. A. (2014). Solid State Fermentation of Food Waste Mixtures for Single Cell Protein, Aroma Volatiles and Fat Production. Food Chem. 145, 710–716. 10.1016/j.foodchem.2013.07.105 - DOI - PubMed
    1. Alimardani-Theuil P., Gainvors-Claisse A., Duchiron F. (2011). Yeasts: An Attractive Source of Pectinases-From Gene Expression to Potential Applications: A Review. Process Biochem. 46 (8), 1525–1537. 10.1016/j.procbio.2011.05.010 - DOI
    1. Allan G., Krakowka S., Ellis J., Charreyre C. (2012). Discovery and Evolving History of Two Genetically Related but Phenotypically Different Viruses, Porcine Circoviruses 1 and 2. Virus. Res. 164 (1-2), 4–9. 10.1016/j.virusres.2011.09.013 - DOI - PubMed
    1. Alonso-Vargas M., Téllez-Jurado A., Gómez-Aldapa C. A., Ramírez-Vargas M. D. R., Conde-Báez L., Castro-Rosas J., et al. (2022). Optimization of 2-Phenylethanol Production from Sweet Whey Fermentation Using Kluyveromyces Marxianus. Fermentation 8 (2), 39. 10.3390/fermentation8020039 - DOI
    1. Altieri C. (2016). Dairy Propionibacteria as Probiotics: Recent Evidences. World J. Microbiol. Biotechnol. 32 (10), 172–178. 10.1007/s11274-016-2118-0 - DOI - PubMed

LinkOut - more resources