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Tadioto V, Milani LM, Barrilli ÉT, et al. Analysis of glucose and xylose metabolism in new indigenous Meyerozyma caribbica strains isolated from corn residues. World J Microbiol Biotechnol. 2022;38(2):35doi: 10.1007/s11274-021-03221-0.
Tadioto, V., Milani, L. M., Barrilli, �. �. T., Baptista, C. W., Bohn, L., Dresch, A., Harakava, R., Fogolari, O., Mibielli, G. M., Bender, J. P., Treichel, H., Stambuk, B. U., Müller, C., & Alves, S. L. (2022). Analysis of glucose and xylose metabolism in new indigenous Meyerozyma caribbica strains isolated from corn residues. World journal of microbiology & biotechnology, 38(2), 35. https://doi.org/10.1007/s11274-021-03221-0
Tadioto, Viviani, et al. "Analysis of glucose and xylose metabolism in new indigenous Meyerozyma caribbica strains isolated from corn residues." World journal of microbiology & biotechnology vol. 38,2 (2022): 35. doi: https://doi.org/10.1007/s11274-021-03221-0
Tadioto V, Milani LM, Barrilli ÉT, Baptista CW, Bohn L, Dresch A, Harakava R, Fogolari O, Mibielli GM, Bender JP, Treichel H, Stambuk BU, Müller C, Alves SL. Analysis of glucose and xylose metabolism in new indigenous Meyerozyma caribbica strains isolated from corn residues. World J Microbiol Biotechnol. 2022 Jan 06;38(2):35. doi: 10.1007/s11274-021-03221-0. PMID: 34989919.
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World J Microbiol Biotechnol. 2022 Jan 06;38(2):35. doi: 10.1007/s11274-021-03221-0.

Analysis of glucose and xylose metabolism in new indigenous Meyerozyma caribbica strains isolated from corn residues.

World journal of microbiology & biotechnology

Viviani Tadioto, Letícia M Milani, Évelyn T Barrilli, Cristina W Baptista, Letícia Bohn, Aline Dresch, Ricardo Harakava, Odinei Fogolari, Guilherme M Mibielli, João P Bender, Helen Treichel, Boris U Stambuk, Caroline Müller, Sérgio L Alves

Affiliations

  1. Laboratory of Biochemistry and Genetics, Campus Chapecó, Federal University of Fronteira Sul, Rodovia SC 484, Km 2, 89815-899, Bairro Fronteira Sul, Chapecó, SC, Brazil.
  2. Laboratory of Solid Waste, Campus Chapecó, Federal University of Fronteira Sul, Chapecó, SC, Brazil.
  3. Laboratory of Phytopathological Biochemistry, Biological Institute, São Paulo, SP, Brazil.
  4. Laboratory of Microbiology and Bioprocesses, Campus Erechim, Federal University of Fronteira Sul, Erechim, RS, Brazil.
  5. Laboratory of Biochemistry and Molecular Biotechnology of Yeasts, Department of Biochemistry, Federal University of Santa Catarina, Florianópolis, SC, Brazil.
  6. Laboratory of Biochemistry and Genetics, Campus Chapecó, Federal University of Fronteira Sul, Rodovia SC 484, Km 2, 89815-899, Bairro Fronteira Sul, Chapecó, SC, Brazil. [email protected].

PMID: 34989919 DOI: 10.1007/s11274-021-03221-0

Abstract

Aiming to broaden the base of knowledge about wild yeasts, four new indigenous strains were isolated from corn residues, and phylogenetic-tree assemblings on ITS and LSU regions indicated they belong to Meyerozyma caribbica. Yeasts were cultivated under full- and micro-aerobiosis, starting with low or high cell-density inoculum, in synthetic medium or corn hydrolysate containing glucose and/or xylose. Cells were able to assimilate both monosaccharides, albeit by different metabolic routes (fermentative or respiratory). They grew faster in glucose, with lag phases ~ 10 h shorter than in xylose. The hexose exhaustion occurred between 24 and 34 h, while xylose was entirely consumed in the last few hours of cultivation (44-48 h). In batch fermentation in synthetic medium with high cell density, under full-aerobiosis, 18-20 g glucose l

© 2021. The Author(s), under exclusive licence to Springer Nature B.V.

Keywords: Acetic acid; Ethanol; Fermentation; Hydrolysate; Xylitol; Yeast

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