Effects of acetate on Kluyveromyces marxianus DSM 5422 growth and metabolism

Jekaterina Martynova, Agnese Kokina (Coresponding Author), Juris Kibilds, Janis Liepins, Rita Scerbaka, Armands Vigants

Research output: Contribution to journalArticlepeer-review

15 Citations (Scopus)


Metabolically active cells produce a wide array of metabolites that can inhibit their growth. Acetate is a widely known preservative, and it is also produced by yeast cells during their growth. Kluyveromyces marxianus DSM 5422 is a promising yeast strain that could be employed in biotechnological processes, but the knowledge of its stress physiology is scarce. Here, we investigate the effects of acetate on growth and changes in cell population structure during adaptation to elevated concentrations of acetate in K. marxianus DSM 5422. Our results indicate that acetate inhibits growth in a pH-dependent manner and has pronounced effects if yeast is grown on lactose or galactose. When challenged with acetate, culture extends lag phase, during which cells adapt to elevated acetate concentrations, and growth reoccurs, albeit at a slower rate, when majority of the population is acetate resistant. Acetate resistance is maintained only if acetate is present in the media or if the culture has reached end of active growth phase. This study shows possible caveats in lactose fermentation with K. marxianus and gives a further perspective in non-conventional yeast applications in biotechnology.

Original languageEnglish
Pages (from-to)4585-4594
Number of pages10
JournalApplied Microbiology and Biotechnology
Issue number10
Publication statusPublished - 1 May 2016
Externally publishedYes


  • Acetate stress
  • Kluyveromyces marxianus
  • Lactose
  • Non-conventional yeasts
  • Population heterogenity

Field of Science*

  • 1.6 Biological sciences
  • 3.4 Medical biotechnology

Publication Type*

  • 1.1. Scientific article indexed in Web of Science and/or Scopus database


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