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Formation of ethyl acetate by Kluyveromyces marxianus on whey during aerobic batch and chemostat cultivation at iron limitation

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Abstract

The ability of Kluyveromyces marxianus to convert lactose into ethyl acetate offers a chance for an economic reuse of whey. Former experiments with K. marxianus DSM 5422 proved limitation of growth by iron (Fe) or copper as a precondition for significant ester synthesis. Several aerobic batch and chemostat cultivations were done with whey-borne media of a variable Fe content for exploring the effect of Fe on growth, the Fe content of biomass, and metabolite synthesis. At low Fe doses, Fe was the growth-limiting factor, the available Fe was completely absorbed by the yeasts, and the biomass formation linearly depended on the Fe dose governed by a minimum Fe content in the yeasts, x Fe,min. At batch conditions, x Fe,min was 8.8 μg/g, while during chemostat cultivation at D = 0.15 h−1, it was 23 μg/g. At high Fe doses, sugar was the growth-limiting factor, Fe was more or less absorbed, and the formed biomass became constant. Significant amounts of ethyl acetate were only formed at Fe limitation while high Fe doses suppressed ester formation. Analysis of formed metabolites such as glycerol, pyruvate, acetate, ethanol, ethyl acetate, isocitrate, 2-oxoglutarate, succinate, and malate during chemostat cultivation allowed some interpretation of the Fe-dependent mechanism of ester synthesis; formation of ethyl acetate from acetyl-SCoA and ethanol is obviously initiated by a diminished metabolic flux of acetyl-SCoA into the citrate cycle and by a limited oxidation of NADH in the respiratory chain since Fe is required for the function of aconitase, succinate dehydrogenase, and the electron-transferring proteins.

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Acknowledgments

Thanet Urit would like to thank the Rajabhat Nakhon Sawan University for the financial support. We are grateful to Mrs. E. Kneschke from our institute for the technical assistance and to Dipl.-Ing. M. Heller from the Sachsenmilch AG (Leppersdorf near Dresden, Germany) was also acknowledged for providing whey permeates.

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  1. Institute of Food Technology and Bioprocess Engineering, Dresden University of Technology, 01062, Dresden, Germany

    Christian Löser, Thanet Urit, Sylvia Förster, Anton Stukert & Thomas Bley

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  1. Christian Löser
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  2. Thanet Urit
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  3. Sylvia Förster
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  4. Anton Stukert
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Correspondence to Christian Löser.

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Löser, C., Urit, T., Förster, S. et al. Formation of ethyl acetate by Kluyveromyces marxianus on whey during aerobic batch and chemostat cultivation at iron limitation. Appl Microbiol Biotechnol 96, 685–696 (2012). https://doi.org/10.1007/s00253-012-4205-y

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