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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

  • Bioenergy and Biofuels
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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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Acknowledgments

We thank K. Matsushita and T. Yakushi for helpful discussion. This work is supported by the Program for Promotion of Basic Research Activities for Innovative Biosciences, NEDO and the Special Coordination Funds for Promoting Science & Technology, Ministry of Education, Culture, Sports, Science & Technology. This work was performed as a collaborative research in the Asian Core Program between Yamaguchi University and Khon Kaen University, which was supported by the Scientific Cooperation Program agreed by the Japan Society for the Promotion of Science and the National Research Council of Thailand.

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Authors and Affiliations

  1. Graduate School of Medicine, Yamaguchi University, 1-1-1 Minami-Kogushi, Ube, Yamaguchi, 755-8505, Japan

    Nadchanok Rodrussamee, Katsushi Hirata,  Suprayogi & Mamoru Yamada

  2. Faculty of Agriculture, Yamaguchi University, 1677-1 Yoshida, Yamaguchi-shi, Yamaguchi, 753-8515, Japan

    Noppon Lertwattanasakul, Tomoyuki Kosaka & Mamoru Yamada

  3. Faculty of Science, Kasetsart University, 50 Paholyothin Road, Bangkok, 10900, Thailand

    Savitree Limtong

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  1. Nadchanok Rodrussamee
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  2. Noppon Lertwattanasakul
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  3. Katsushi Hirata
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  4. Suprayogi
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  5. Savitree Limtong
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  7. Mamoru Yamada
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Correspondence to Mamoru Yamada.

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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 90, 1573–1586 (2011). https://doi.org/10.1007/s00253-011-3218-2

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