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Genomic Sequence of the Yeast Kluyveromyces marxianus CCT 7735 (UFV-3), a Highly Lactose-Fermenting Yeast Isolated from the Brazilian Dairy Industry.

ABSTRACT: Here, we present the draft genome sequence of Kluyveromyces marxianus CCT 7735 (UFV-3), including the eight chromosomes and the mitochondrial genomic sequences.

SUBMITTER: Silveira WB

PROVIDER: S-EPMC4223463 | biostudies-literature | 2014 Nov

REPOSITORIES: biostudies-literature

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Genomic Sequence of the Yeast Kluyveromyces marxianus CCT 7735 (UFV-3), a Highly Lactose-Fermenting Yeast Isolated from the Brazilian Dairy Industry.

Silveira Wendel B WB Diniz Raphael H S RH Cerdán M Esperanza ME González-Siso María I MI Souza Robson de A Rde A Vidigal Pedro M P PM Brustolini Otávio J B OJ de Almeida Prata Emille R B ER Medeiros Alexsandra C AC Paiva Lílian C LC Nascimento Moysés M Ferreira Eder G EG Dos Santos Valdilene C VC Bragança Caio R S CR Fernandes Tatiana A R TA Colombo Lívia T LT Passos Flávia M L FM

Genome announcements 20141106 6

Here, we present the draft genome sequence of Kluyveromyces marxianus CCT 7735 (UFV-3), including the eight chromosomes and the mitochondrial genomic sequences. ...[more]

PMID: 25377712

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Kluyveromyces marxianus strain:CCT 7735 (UFV-3)

Project description:Kluyveromyces marxianus strain:CCT 7735 (UFV-3) Genome sequencing

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Kluyveromyces marxianus strain:CCT 7735 (UFV-3)

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Ploidy Variation in Kluyveromyces marxianus Separates Dairy and Non-dairy Isolates.

Project description:Kluyveromyces marxianus is traditionally associated with fermented dairy products, but can also be isolated from diverse non-dairy environments. Because of thermotolerance, rapid growth and other traits, many different strains are being developed for food and industrial applications but there is, as yet, little understanding of the genetic diversity or population genetics of this species. K. marxianus shows a high level of phenotypic variation but the only phenotype that has been clearly linked to a genetic polymorphism is lactose utilisation, which is controlled by variation in the LAC12 gene. The genomes of several strains have been sequenced in recent years and, in this study, we sequenced a further nine strains from different origins. Analysis of the Single Nucleotide Polymorphisms (SNPs) in 14 strains was carried out to examine genome structure and genetic diversity. SNP diversity in K. marxianus is relatively high, with up to 3% DNA sequence divergence between alleles. It was found that the isolates include haploid, diploid, and triploid strains, as shown by both SNP analysis and flow cytometry. Diploids and triploids contain long genomic tracts showing loss of heterozygosity (LOH). All six isolates from dairy environments were diploid or triploid, whereas 6 out 7 isolates from non-dairy environment were haploid. This also correlated with the presence of functional LAC12 alleles only in dairy haplotypes. The diploids were hybrids between a non-dairy and a dairy haplotype, whereas triploids included three copies of a dairy haplotype.

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

Project description:The dairy yeast Kluyveromyces marxianus represents a promising industrial strain useful for the production of bioethanol from cheese whey. Physiology of the five K. marxianus strains on galactose was examined during batch cultivation under controlled aerobic conditions on minimal media and one of the strains designated K. marxianus strain 6C17 which presented the highest specific galactose consumption rate. A maximum specific growth rate of 0.34 and 0.37 h-1, 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-1 was observed with glucose and galactose, respectively, with the maximum flux diverted toward ethanol production. This approach of studying the physiology of thermotolerant K. marxianus on hydrolyzed whey during fermentation would be helpful in achieving higher yields of ethanol.

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Engineering the thermotolerant industrial yeast Kluyveromyces marxianus for anaerobic growth ssing sterol requirements enables anaerobic growth of the thermotolerant yeast Kluyveromyces marxianus

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