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Research Article
Growth and Autolysis of Kluyveromyces Marxianus Stimulated with Lactate Provides Insights into Symbiosis
Shou-Chen Lo
National Chung Hsing University
Corresponding Author
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Kluyveromyces marxianus is a yeast that was identified from kefir and can use a broad range of substrates, such as glucose and lactate, as carbon sources. The lactate produced in kefir culture can be a substrate for K. marxianus. However, the complexity of the kefir microbiota makes the traits of K. marxianus difficult to study. In this research, we focused on K. marxianus cultured with lactate as the sole carbon source. The optimal growth and released protein in lactate culture were determined under different pH conditions, and the LC-MS/MS-identified proteins were associated with the tricarboxylic acid cycle, glycolysis pathway, and cellular stress responses in cells, indicating that autolysis of K. marxianus had occurred under the culture conditions. The abundant glyceraldehyde-3-phosphate dehydrogenase (GAP1) was crystallized in the cell-free fraction, and the low transcription level of the GAP1 gene indicated that the protein abundance under autolysis conditions was dependent on protein stability. These results suggest that lactate produced by lactic acid bacteria stimulates the growth and autolysis of K. marxianus, releasing proteins and peptides. These findings can be fundamental for K. marxianus probiotic and kefir studies in the future.
Keywords
Kluyveromyces marxianus, yeast , glucose , GAP1, kefir
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This preprint is under consideration at Scientific Reports. A preprint is a preliminary version of a manuscript that has not completed peer review at a journal. Research Square does not conduct peer review prior to posting preprints. The posting of a preprint on this server should not be interpreted as an endorsement of its validity or suitability for dissemination as established information or for guiding clinical practice.
Learn more about In Review
Research Article
Growth and Autolysis of Kluyveromyces Marxianus Stimulated with Lactate Provides Insights into Symbiosis
Shou-Chen Lo
National Chung Hsing University
Corresponding Author
Badges
Prescreen
This manuscript passed our Prescreen assessment
Complete author information
Appropriate declaration statements
Potential risks to human health
Prescreen
Peer Review Timeline
CURRENT STATUS: Under Review
Version 1
Posted 13 Jan, 2021
No community comments so far
Review #1 received
Received 23 Jan, 2021
Reviewer #1 agreed
On 10 Jan, 2021
Reviewer #2 agreed
On 10 Jan, 2021
Reviewer #3 agreed
On 10 Jan, 2021
Reviewers invited
Invitations sent on 09 Jan, 2021
Editor assigned
On 09 Jan, 2021
Editor invited
On 08 Jan, 2021
Submission checks complete
On 08 Jan, 2021
First submitted
On 07 Jan, 2021
Metrics
Comments: 0
PDF Downloads: ...
HTML Views: ...
License:
This work is licensed under a CC BY 4.0 License. Read Full License
Kluyveromyces marxianus is a yeast that was identified from kefir and can use a broad range of substrates, such as glucose and lactate, as carbon sources. The lactate produced in kefir culture can be a substrate for K. marxianus. However, the complexity of the kefir microbiota makes the traits of K. marxianus difficult to study. In this research, we focused on K. marxianus cultured with lactate as the sole carbon source. The optimal growth and released protein in lactate culture were determined under different pH conditions, and the LC-MS/MS-identified proteins were associated with the tricarboxylic acid cycle, glycolysis pathway, and cellular stress responses in cells, indicating that autolysis of K. marxianus had occurred under the culture conditions. The abundant glyceraldehyde-3-phosphate dehydrogenase (GAP1) was crystallized in the cell-free fraction, and the low transcription level of the GAP1 gene indicated that the protein abundance under autolysis conditions was dependent on protein stability. These results suggest that lactate produced by lactic acid bacteria stimulates the growth and autolysis of K. marxianus, releasing proteins and peptides. These findings can be fundamental for K. marxianus probiotic and kefir studies in the future.
Figure 1
Figure 2
Figure 3
Figure 4
Figure 5