Meiosis-Based Laboratory Evolution of the Thermal Tolerance in Kluyveromyces marxianus

Kluyveromyces marxianus is the fastest-growing eukaryote and a promising host for producing bioethanol and heterologous proteins. To perform a laboratory evolution of thermal tolerance in K. marxianus, diploid, triploid and tetraploid strains were constructed, respectively. Considering the genetic diversity caused by genetic recombination in meiosis, we established an iterative cycle of “diploid/polyploid - meiosis - selection of spores at high temperature” to screen thermotolerant strains. Results showed that the evolution of thermal tolerance in diploid strain was more efficient than that in triploid and tetraploid strains. The thermal tolerance of the progenies of diploid and triploid strains after a two-round screen was significantly improved than that after a one-round screen, while the thermal tolerance of the progenies after the one-round screen was better than that of the initial strain. After a two-round screen, the maximum tolerable temperature of Dip2-8, a progeny of diploid strain, was 3°C higher than that of the original strain. Whole-genome sequencing revealed nonsense mutations of PSR1 and PDE2 in the thermotolerant progenies. Deletion of either PSR1 or PDE2 in the original strain improved thermotolerance and two deletions displayed additive effects, suggesting PSR1 and PDE2 negatively regulated the thermotolerance of K. marxianus in parallel pathways. Therefore, the iterative cycle of “meiosis - spore screening” developed in this study provides an efficient way to perform the laboratory evolution of heat resistance in yeast.

A Single Vaccination of IBDV Subviral Particles Generated by Kluyveromyces marxianus Efficiently Protects Chickens against Novel Variant and Classical IBDV Strains

Infectious bursal disease (IBD), caused by the infectious bursal disease virus (IBDV), is a highly contagious and immunosuppressive disease in chickens worldwide. The novel variant IBDV (nvIBDV) has been emerging in Chinese chicken farms since 2017, but there are no available vaccines that can provide effective protection. Herein, the capsid protein VP2 from nvIBDV strain FJ-18 was expressed in Kluyveromyces marxianus with the aim to produce nvIBDV subviral particles (SVPs). Two recombinant strains constructed for expression of nvIBDV VP2 (nvVP2) and His-tagged VP2 (nvHVP2) formed two types of nvIBDV subviral particles (SVPs), namely nvVP2-SVPs and nvHVP2-SVPs. TEM scans showed that both SVPs were about 25 nm in diameter, but there was a large portion of nvVP2-SVPs showing non-spherical particles. Molecular dynamics simulations indicate that an N-terminal His tag strengthened the interaction of the nvHVP2 monomer and contributed to the assembly of SVPs. Vaccination of chicks with the nvHVP2-SVPs provided 100% protection against novel variant IBDV infection when challenged with the FJ-18 strain, as well as the classical strain BC6/85. By contrast, vaccination with the nvVP2-SVPs only provided 60% protection against their parent FJ-18 strain, suggesting that the stable conformation of subviral particles posed a great impact on their protective efficacy. Our results showed that the nvHVP2-SVPs produced by the recombinant K. marxianus strain is an ideal vaccine candidate for IBDV eradication.

Establishment of Kluyveromyces marxianus as a Microbial Cell Factory for Lignocellulosic Processes: Production of High Value Furan Derivatives

The establishment of lignocellulosic biorefineries is dependent on microorganisms being able to cope with the stressful conditions resulting from the release of inhibitory compounds during biomass processing. The yeast Kluyveromyces marxianus has been explored as an alternative microbial factory due to its thermotolerance and ability to natively metabolize xylose. The lignocellulose-derived inhibitors furfural and 5-hydroxymethylfurfural (HMF) are considered promising building-block platforms that can be converted into a wide variety of high-value derivatives. Here, several K. marxianus strains, isolated from cocoa fermentation, were evaluated for xylose consumption and tolerance towards acetic acid, furfural, and HMF. The potential of this yeast to reduce furfural and HMF at high inhibitory loads was disclosed and characterized. Our results associated HMF reduction with NADPH while furfural-reducing activity was higher with NADH. In addition, furans’ inhibitory effect was higher when combined with xylose consumption. The furan derivatives produced by K. marxianus in different conditions were identified. Furthermore, one selected isolate was efficiently used as a whole-cell biocatalyst to convert furfural and HMF into their derivatives, furfuryl alcohol and 2,5-bis(hydroxymethyl)furan (BHMF), with high yields and productivities. These results validate K. marxianus as a promising microbial platform in lignocellulosic biorefineries.

OPTIMIZACIÓN DE LA PRODUCCIÓN DE BIOMASAS DE Kluyveromyces marxianus EN LACTOSUERO

Whey is a by-product of cheese making and represents a danger of environmental contamination when discarded without prior treatment. However, due to its high content of lactose, vitamins and proteins, whey should not be considered a waste, but rather a raw material for obtaining value-added products. Among the alternatives for its use, biomass production stands out through fermentation with Kluyveromyces marxianus. Therefore, this work determines the best operating conditions for biomass production, minimizing residual lactose. To this end, a Doehlert Experimental Matrix Design was used to optimize the effects of aeration and nitrogen source concentration on the growth of K. marxianus by a minimum number of experiments. The results obtained allow maximizing the biomass production, the consumption of lactose and protein by K. marxianus, thus achieving a more effective treatment of whey prior to its discard.

CRECIMIENTO Y CARACTERÍSTICAS FERMENTATIVAS DE Kluyveromyces marxianus EN MATRICES DERIVADAS DE LACTOSUERO

Milk whey has a high content of organic matter; therefore, uncontrolled discharge can cause environmental problems. An alternative for whey utilization is the production of fermented alcoholic beverages by means of the yeast Kluyveromyces marxianus, able to use lactose as a carbon source. Four different liquid growth media were prepared: whey powder (SP) and demineralized whey powder (SPD) (65 g/L) dissolved in sterilized distilled water; SPCal, similar to SP in composition, but sterilized and centrifuged to remove proteins, and milk permeate (PER). All media were fermented by 24 hours at 30°C. Samples were taken every 8 hours, for pH, biomass, ethanol and lactose determination. K. marxianus (LFIQK1 strain) growth was similar in SP, SPD and SP Cal (biomass between 2 – 3 g/L) and lower in PER. Moderate pH decline was observed, final values being between 4,7 and 5,4. Significant lactose consumption was observed in every growth media, with final values around 12 g/L and good ethanol production, especially for SP, SPD, and PER mediums (17,0±0,7; 17,6±0,5; 16,3±0,2 g/L respectively). These results are encouraging for the production of alcoholic beverages from the studied media using K. marxianus as the fermentation agent.