Abstract
Abstract In industrial fermentations, yeast cells encounter various stresses that affect the cell growth and productivity, and therefore, cells need to respond immediately to the surrounding environment. The present study helps in understanding the response of fermentative Kluyveromyces marxianus toward two stresses found during the fermentation of cheese whey: oxidative stress and osmotic stress. In this article, we demonstrated that K. marxianus cells were more resistant to oxidative and osmotic stress than Saccharomyces cerevisiae strains. Stationary-phase cells of both yeast strains showed more viability and higher glutathione production than cells in the exponential phase. K. marxianus showed high glutathione level (6.8 ± 0.25 μg/mg protein) and high intracellular glycerol (2.2 ± 0.14 g/g CDW) in 150 g/L lactose, which then decreased. In addition, expression analysis was performed, and genes involved in glutathione biosynthesis and glycerol synthesis were upregulated in the presence of oxidative and osmotic stress, indicating the effect of stress protectants at the transcriptional level. We also present preliminary data regarding the use of TRX and GSH as molecular markers of oxidative and osmotic stress in K. marxianus.
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