Genetic Variability and Its Influence on the Fermentative Parameters of Kluyveromyces marxianus

ABSTRACT

This research aimed to compare the genetic profile by karyotypes of strains of K. marxianus from different regions in México. K. marxianus karyotypes were analyzed by pulsed-field gel electrophoresis (PFGE-CHEF). The Cluster analysis was calculated by clustering the Pearson´s correlations matrix using the UPGMA algorithm, and mathematical models were used to describe some parameters that could not be determined analytically. K. marxianus strains showed 17 different chromosomal patterns divided into two Clusters. Cluster I only include the reference strain K. marxianus (CBS397). However, obtaining some karyotypes showed similar fermentative behaviours, while others had different fermentative behaviours. Therefore, it has been possible to differentiate a strain from different fermentation environments. The strains isolated from mezcal do not show significant differences except the strain with karyotype XII therefore obtaining information on the relationship between genetic and fermentative behaviour is a tool for strain selection for different technological applications.

KEYWORDS:

• Kluyveromyces marxianus
• bioinformatics
• fermentation
• aroma
• yeast

Acknowledgments

The first author thanks to CONACYT for the grant aided support No. 465646 CVU 664786, Also to the CONACYT by the financial support in the project Ciencia Básica No. 252465 and TECNM project No. 10197.21-P.

Disclosure statement

No potential conflict of interest was reported by the author(s).