Department of Chemical and Biochemical Engineering, National Technological Institute of Mexico, Technological Institute of Durango, Felipe Pescador 1803 Ote, Colonia Nueva Vizcaya, 34080, Durango, Dgo, Mexico.
Genetic Manipulation Unit of the Mycology and Phytopathology Laboratory, Department of Microbiology, and Immunology, Faculty of Biological Sciences, Unit C Ciudad Universitaria, Autonomous University of Nuevo León, 66451, San Nicolás de Los Garza, Nuevo León, Mexico.
World J Microbiol Biotechnol. 2023 Jun 3;39(8):216. doi: 10.1007/s11274-023-03659-4.
Kluyveromyces marxianus yeasts represent a valuable industry alternative due to their biotechnological potential to produce aromatic compounds. 2-phenylethanol and 2-phenylethylacetate are significant aromatic compounds widely used in food and cosmetics due to their pleasant odor. Natural obtention of these compounds increases their value, and because of this, bioprocesses such as de novo synthesis has become of great significance. However, the relationship between aromatic compound production and yeast's genetic diversity has yet to be studied. In the present study, the analysis of the genetic diversity in K. marxianus isolated from the natural fermentation of Agave duranguensis for Mezcal elaboration is presented. The results of strains in a haploid and diploid state added to the direct relationship between the mating type locus MAT with metabolic characteristics are studied. Growth rate, assimilate carbohydrates (glucose, lactose, and chicory inulin), and the production of aromatic compounds such as ethyl acetate, isoamyl acetate, isoamyl alcohol, 2-phenylethyl butyrate and phenylethyl propionate and the diversity in terms of the output of 2-phenylethanol and 2-phenylethylacetate by de novo synthesis were determinate, obtaining maximum concentrations of 51.30 and 60.39 mg/L by ITD0049 and ITD 0136 yeasts respectively.
马克斯克鲁维酵母由于其具有生产芳香化合物的生物技术潜力，是一种很有价值的工业替代酵母。2-苯乙醇和 2-苯乙酸乙酯是两种重要的芳香化合物，由于其气味宜人，被广泛用于食品和化妆品中。这些化合物的天然获得增加了它们的价值，因此，从头合成等生物过程变得非常重要。然而，芳香化合物生产与酵母遗传多样性之间的关系尚未得到研究。在本研究中，对龙舌兰酒自然发酵过程中分离得到的马克斯克鲁维酵母的遗传多样性进行了分析。研究了处于单倍体和二倍体状态的菌株与交配型基因座 MAT 与代谢特征之间的直接关系。研究了菌株的生长速度、同化碳水化合物（葡萄糖、乳糖和菊苣菊粉）以及芳香化合物（乙酸乙酯、乙酸异戊酯、异戊醇、2-苯乙基丁酸和苯乙基丙酸）的产量，以及通过从头合成生产 2-苯乙醇和 2-苯乙酸乙酯的产量多样性，通过 ITD0049 和 ITD0136 酵母分别获得了 51.30 和 60.39mg/L 的最大浓度。
