• Microbiology and Biotechnology Letters
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• v.25 no.3
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• pp.277-285
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• 1997

Kluyveromyces marxianus var. marxianus isolated as an inulin-assimilating microorganism produces inulin fructotransferase (inulaseII) which catalyses the conversion of inulin into di-D-fructofuranose 1, 2' : 2, 3' dianhydrde (DFAIII). The DFA produced by the organism was isolated by using active carbon column, and identified as DFAIII by high performance liguid chromatography. The culture medium giving maximum inulaseII production was found to consist of 1% sucrose and 0.75% yeast nitrogen base (YNB). The inulasell production was induced by inulin or sucrose as a carbon source and increased by addition of YNB as a nitrogen source. Optimal initial pH of the culture medium, culture temperature and medium volume for the enzyme production were pH 4.7, 30$\circ$C and 140 ml, respectively. Under the optimal conditions described above, the enzyme activity in the culture supematant reached 4.2 units/ml after cultivation for 36 h. The DFAIII was accumulated at 13.25 mg/ml after 48 h of culture in the Jerusalem artichoke tuber medium.

• Proceedings of the Korean Institute of Resources Recycling Conference
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• 2001.05b
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• pp.121-125
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• 2001

For the probiotic feed production, aerobic liquid fermentation of pulverized food wastes was attempted with a yeast Kluyveromyces marxianus. After grinding finely, optimal fermentation conditions of the substrate was investigated by shaking culture. The most active growth of the yeast was shown at solid content of 10%. The proper addition of urea(0.5g/l), o-phosphate(0.4g/l), molasses(4g/l), and yeast extract (1g/1) increased cell growth rate and viable cell count. For optimizing, the nutrients were all added to substrate and fermentation was carried in 2 litre jar fermenter. For the stimulation of hydrolyzing enzyme excretion, mixed culture with Aspersillus oryzae was also conducted. In 12 hours of fermentation, viable cell count of the yeast Kluyveromyces marxianus amounted to the number of 1.4 $\times$10$^{10}$ /1 in the culture medium.

• KSBB Journal
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• v.30 no.3
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• pp.125-131
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• 2015

Kluyveromyces marxianus is a well-known thermotolerant yeast. Although Saccharomyces cerevisiae is the most commonly used yeast species for ethanol production, the thermotolerant K. marxianus is more suitable for simultaneous saccharification and fermentation (SSF) processes. This is because enzymatic saccharification usually requires a higher temperature than that needed for the optimum growth of S. cerevisiae. In this study, we compared the fermentation patterns of S. cerevisiae and K. marxianus under various temperatures of fermentation. The results show that at a fermentation temperature of $45^{\circ}C$, K. marxianus exhibited more than two fold higher growth rate and ethanol production rate in comparison to S. cerevisiae. For SSF using starch or corn stover as the sole carbon source by K. marxianus, the high temperature ($45^{\circ}C$) fermentations showed higher enzymatic activities and ethanol production compared to SSF at $30^{\circ}C$. These results demonstrate the potential of the thermotolerant yeast K. marxianus for SSF in the industrial production of biofuels.

• Microbiology and Biotechnology Letters
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• v.45 no.1
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• pp.57-62
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• 2017

Recently, we isolated the mutant Kluyveromyces marxianus 36907-FMEL1, which demonstrated improved xylose reductase activity as compared to the parental strain, K. marxianus ATCC 36907. Effects of agitation conditions on xylitol production were verified using a bioreactor system. Under an agitation speed of 400 rpm, K. marxianus 36907-FMEL1 exhibited the highest xylitol yield (0.57 g/g) and productivity ($0.64g{\cdot}l^{-1}{\cdot}h^{-1}$) at $30^{\circ}C$. When the fermentation temperature was increased to $40^{\circ}C$, interestingly, xylitol yield and productivity were found to be increased to 21% (0.64 g/g) and 58% ($0.90g{\cdot}l^{-1}{\cdot}h^{-1}$), respectively, under the optimized agitation conditions.

• Microbiology and Biotechnology Letters
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• v.23 no.3
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• pp.346-351
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• 1995

To produce ethanol from Jerusalem artichoke powder efficiently, Kluyveromyces marxianus F043 cells were encapsulated in 2% sodium alginate and were cultured in a countinuous reactor to investigate the fermentation properties. Immobilized K. marxianus F043 cells were activated for 48 hours in a fermentor for continuous ethanol production. The culture in a CSTR using a Jerusalem artichoke substrate treated with 2% cellulase showed a decrease in ethanol concentration and an increase in residual saccharide concentration with a increasing dilution rate. Optimum conditions for high ethanol productivity and low residual saccharide output were clarified to be given at a dilution rate of 0.2 h$^{-1}$ and a Jerusalem artichoke medium concentration of 75 g/l. Ethanol productivity of 3.1 g/l-h and saccharide utilization of 62.6% were obtained under the optimum condition. When the fermentation was performed for 3 weeks under these conditions, the effluent medium showed stable ethanol concentrations of 16.3 - 17.9 g/l and viable cells of 6.60-7.16 log cells/ml without contamination. Trace amounts of methyl, n-propyl, iso-butyl, isoamyl alcohols besides ethanol were detected.

• KSBB Journal
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• v.25 no.6
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• pp.565-571
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• 2010

To develop thermostable ethanol fermentative yeast strain for lignocellulosic simultaneous saccharification and fermentation, high ethanol producing yeast, Saccharomyces cerevisiae CHY1012 and thermostable yeast, Kluyveromyces marxianus CHY1703 were fused by protoplast fusion. The thermostable fusant, CHY1612 was identified as a Kluyveromyces marxianus by phenotypic and physiological characteristics, as well as molecular analysis based on the D1/D2 domains of the large subunit (26S) rDNA gene and the internally transcribed spacer (ITS) 1 + 2 regions. For lignocellulosic ethanol production, AFEX pretreated barley straw at $150^{\circ}C$ for 90 min was used in a simultaneous saccharification and fermentation (SSF) process using thermotolerant CHY1612. The SSF from 16% pretreated barley straw at $43^{\circ}C$ gave a saccharification ratio of 90.5%, a final ethanol concentration of 38.5 g/L, and a theoretical yield of 91.2%. These results show that K. marxianus CHY1612 has potential for lignocellulosic ethanol production through simultaneous saccharification and fermentation with further development of process.

• Food Science and Biotechnology
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• v.16 no.1
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• pp.133-137
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• 2007

The Strain TFM-7, Which has an antitumor effect, was isolated from Kefir and identified based on analysis using the API 50 CHL kit and 265 rDNA sequencing. Strain TFM-7 was confirmed to belong to the genus Kluyveromyces. Analysis of the 265 rDNA nucleotide sequences found strain TFM-7 to be related to Kluyveromyces marxianus. NRRL Y-828IT. K. marxianus. TFM-7 was cultured with potato dektrose broth medium at $27^{\circ}C$ for 72 hr, and its inhibition effects on the proliferation of seven tumor cell lines and a normal cell line were assessed using the MTT assay. The antitumor effects and growth characteristics of K. marxianus TFM-7 were investigated during a culture period of 7 days. By the $3^{rd}\;day$, K. marxianus TFM-7 showed a dry cell weight 2.39 g/L, a pH of 4.39, an ethanol content of 0.89%, and an inhibition effect on the proliferation of seven tumor cell lines above 50%, except for A-549 tumor cell line. K. marxianus TFM-7 was the most effective at inhibiting the growth of Hep-2 cell line among all tumor cell lines tested. Growth inhibition of a normal cell line, NIH/3T3, was less than 35%, suggesting a decreased level of cytotoxicity toward normal cells. These results indicate that K. marxianus TFM-7 may have used as a yeast strain with antitumor activity.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.161-167
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• 1998

Whey is by-product from natural cheese manufacturing process. For alcoholic fermentation, the initial lactose content and pH were adjusted to 4.5% and 4.2, respectively. Two strains of yeasts (Kluyveromyces marxianus, Saccharomyces cerevisiae) and seven strains of lactic acid bacteria (Lactobacillus brevis, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus lactis, Leuconostoc cremoris, Lactococcus lactis and Streptococcus thermophilus) were examined for their alcohol production and sensory acceptability. Ethanol content in the whey fermented by lactose-fermenting K. marxianus was 2.8% at 4th day of incubation and that fermented by nonlactose fermenting S. cerevisiae was 0.2%. In case of mixed fermentation with yeasts and tactic acid bacteria (LAB being inoculated at 0 hr), the maximum ethanol production was obtained in the sample inoculated at 16 hr by s. cerevisiae, and in the sample inoculated at 24 hr by K. marxianus. The optimum temperature was $37^{\circ}C$ for alcohol production under static condition. The production of $CO_2$ gas was higher in the whey fermented by K. marxianus (1.88%) than by S. cerevisiae (0.04%). The titratable acidity of the whey gradually increased with fermentation time and its content was 0.39% at 4th day of fermentation by K. marxianus and 0.52% by S. cerevisiae. Among seven strain of latic acid bacteria tested, Lactococcus lactis exerted synergistic effect for acid production with K. marxianus. Therefore, overall results suggestd that the combination of Lactococcus lactis and K. marxianus was best choice in fermenting cheese whey for edible purpose.

• Applied Biological Chemistry
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• v.38 no.1
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• pp.26-30
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• 1995

To produce ethanol from Jerusalem artichoke powder efficiently, Kluyveromyces marxianus FO43 cells were encapsulated in 2% sodium alginate and were cultured in batch reactor to investigate the fermentation properties. Batch culture of immobilized cells left for 4 days in 15% Jerusalem artichoke medium showed ethanol concentration of 3.38%(w/v) and ethanol yield to theoretical value of 54.20%, lower than 3.76%(w/v) and 71.13% for the culture of free cells. Addition of cellulase to $15{\sim}20%$ Jerusalem artichoke media increased the production of ethanol, owing to remarkable reduction in consistency of the suspension. So it was possible to achieve an ethanol concentration of 5.57%(w/v) arid an ethanol yield to theoretical value of 68.86% in even 20% Jerusalem artichoke medium by cultivation of immobilized cells for 4 days. The alginate beads showed constant ethanol productivity after recycling 11 times (22 days) in repeated batch fermentation.

• Microbiology and Biotechnology Letters
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• v.19 no.3
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• pp.265-271
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• 1991

In order to produce alcohol for the alternative energy from dried powder of Jerusalem artichoke was investigated with Kluyveromyces marxianus UCD(FST)55-82, which was reported to assimilate inulin. The optimal condition for the production of ethanol by K. marxianus was elucidated to be incubation temperature of $30^{\circ}C$, initial pH 5.44, agitation of 100 rpm, 1,000 ml of medium in a 2.5l-vessel, anaerobic state, and inoculation of 2.5%(v/v). Addition of antifoam A concentrate(si1icon polymer) of 0.01% and urea of 0.1% increased the concentration of ethanol effectively. The optimized condition showed ethanol concentration of 6.8%(v/v) in Jerusalem artichoke liquid medium, production yield of 91.91% and productivity of 2.71 g/l/hr during the first day and 0.71g ethanol/l/hr during four days of incubation.