Influence of carbon and nitrogen source on production of volatile fragrance and flavour metabolites by the yeast Kluyveromyces marxianus

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dc.authoridRea, Mary/0000-0003-3782-0232
dc.authoridMorrissey, John/0000-0001-7960-2001
dc.authoridKaragul Yuceer, Yonca/0000-0002-9028-2923
dc.authoridguneser, onur/0000-0002-3927-4469
dc.authoridSTANTON, CATHERINE/0000-0002-6724-7011
dc.authoridGethins, Loughlin/0000-0001-6339-8886
dc.authoridRoss, Paul/0000-0003-4876-8839
dc.contributor.authorGethins, Loughlin
dc.contributor.authorGuneser, Onur
dc.contributor.authorDemirkol, Asli
dc.contributor.authorRea, Mary C.
dc.contributor.authorStanton, Catherine
dc.contributor.authorRoss, R. Paul
dc.contributor.authorYuceer, Yonca
dc.date.accessioned2025-01-27T20:29:17Z
dc.date.available2025-01-27T20:29:17Z
dc.date.issued2015
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe yeast Kluyveromyces marxianus produces a range of volatile molecules with applications as fragrances or flavours. The purpose of this study was to establish how nutritional conditions influence the production of these metabolites. Four strains were grown on synthetic media, using a variety of carbon and nitrogen sources and volatile metabolites analysed using gas chromatography-mass spectrometry (GC-MS). The nitrogen source had pronounced effects on metabolite production: levels of the fusel alcohols 2-phenylethanol and isoamyl alcohol were highest when yeast extract was the nitrogen source, and ammonium had a strong repressing effect on production of 2-phenylethyl acetate. In contrast, the nitrogen source did not affect production of isoamyl acetate or ethyl acetate, indicating that more than one alcohol acetyl transferase activity is present in K. marxianus. Production of all acetate esters was low when cells were growing on lactose (as opposed to glucose or fructose), with a lower intracellular pool of acetyl CoA being one explanation for this observation. Bioinformatic and phylogenetic analysis of the known yeast alcohol acetyl transferases ATF1 and ATF2 suggests that the ancestral protein Atf2p may not be involved in synthesis of volatile acetate esters in K. marxianus, and raises interesting questions as to what other genes encode this activity in non-Saccharomyces yeasts. Identification of all the genes involved in ester synthesis will be important for development of the K. marxianus platform for flavour and fragrance production. Copyright (c) 2014 John Wiley & Sons, Ltd.
dc.description.sponsorshipTeagasc Walsh Fellowship [2013046]; EU [BIOFLAVOUR COST Action FA0907]; Scientific and Technological Council of Turkey (TUBITAK) [110O903 COST]
dc.description.sponsorshipL.G. is supported by a Teagasc Walsh Fellowship (Grant No. 2013046); support from the BIOFLAVOUR COST Action FA0907 (www.bioflavour.insa-toulouse.fr) under the EU's Seventh Framework Programme for Research (FP7) for a STSM fellowship for collaborative research with Y.Y. and from the Scientific and Technological Council of Turkey (TUBITAK; Project No. 110O903 COST) is also acknowledged. The assistance of Javier Varela with bioinformatics analysis and Ken Wolfe with use of the YGOB are also gratefully acknowledged.
dc.identifier.doi10.1002/yea.3047
dc.identifier.endpage76
dc.identifier.issn0749-503X
dc.identifier.issn1097-0061
dc.identifier.issue1
dc.identifier.pmid25308412
dc.identifier.scopus2-s2.0-84922597200
dc.identifier.scopusqualityQ2
dc.identifier.startpage67
dc.identifier.urihttps://doi.org/10.1002/yea.3047
dc.identifier.urihttps://hdl.handle.net/20.500.12428/22893
dc.identifier.volume32
dc.identifier.wosWOS:000348862300007
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofYeast
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectKluyveromyces marxianus
dc.subjectflavour
dc.subjectfragrance
dc.subjectyeast
dc.titleInfluence of carbon and nitrogen source on production of volatile fragrance and flavour metabolites by the yeast Kluyveromyces marxianus
dc.typeArticle

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