caa a22 4500 605501599 CHVBK 20210128100601.0 cr unu---uuuuu 210128e20150201xx s 000 0 eng 10.1007/s00253-014-6098-4 doi (NATIONALLICENCE)springer-10.1007/s00253-014-6098-4 Studies on the mechanism of synthesis of ethyl acetate in Kluyveromyces marxianus DSM 5422 [Elektronische Daten] [Christian Löser, Thanet Urit, Peter Keil, Thomas Bley] Kluyveromyces marxianus converts whey-borne sugar into ethyl acetate, an environmentally friendly solvent with many applications. K. marxianus DSM 5422 presumably synthesizes ethyl acetate from acetyl-SCoA. Iron limitation as a trigger for this synthesis is explained by a diminished aconitase and succinate dehydrogenase activity (both enzymes depend on iron) causing diversion of acetyl-SCoA from the tricarboxic acid cycle to ester synthesis. Copper limitation as another trigger for ester synthesis in this yeast refers to involvement of the electron transport chain (all ETC complexes depend on iron and complex IV requires copper). This hypothesis was checked by using several ETC inhibitors. Malonate was ineffective but carboxin partially inhibited complex II and initiated ester synthesis. Antimycin A and cyanide as complexes III and IV inhibitors initiated ester synthesis only at moderate levels while higher concentrations disrupted all respiration and caused ethanol formation. A restricted supply of oxygen (the terminal electron acceptor) also initiated some ester synthesis but primarily forced ethanol production. A switch from aerobic to anaerobic conditions nearly stopped ester synthesis and induced ethanol formation. Iron-limited ester formation was compared with anaerobic ethanol production; the ester yield was lower than the ethanol yield but a higher market price, a reduced number of process stages, a faster process, and decreased expenses for product recovery by stripping favor biotechnological ester production. Springer-Verlag Berlin Heidelberg, 2014 Kluyveromyces marxianus nationallicence Ethyl acetate nationallicence Oxygen nationallicence Carboxin nationallicence Antimycin A nationallicence Cyanide nationallicence Löser Christian Institute of Food Technology and Bioprocess Engineering, TU Dresden, 01062, Dresden, Germany aut Urit Thanet Institute of Food Technology and Bioprocess Engineering, TU Dresden, 01062, Dresden, Germany aut Keil Peter Institute of Food Technology and Bioprocess Engineering, TU Dresden, 01062, Dresden, Germany aut Bley Thomas Institute of Food Technology and Bioprocess Engineering, TU Dresden, 01062, Dresden, Germany aut Applied Microbiology and Biotechnology Springer Berlin Heidelberg 99/3(2015-02-01), 1131-1144 0175-7598 99:3<1131 2015 99 253 https://doi.org/10.1007/s00253-014-6098-4 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s00253-014-6098-4 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Löser Christian Institute of Food Technology and Bioprocess Engineering, TU Dresden, 01062, Dresden, Germany aut NATIONALLICENCE 700 1- Urit Thanet Institute of Food Technology and Bioprocess Engineering, TU Dresden, 01062, Dresden, Germany aut NATIONALLICENCE 700 1- Keil Peter Institute of Food Technology and Bioprocess Engineering, TU Dresden, 01062, Dresden, Germany aut NATIONALLICENCE 700 1- Bley Thomas Institute of Food Technology and Bioprocess Engineering, TU Dresden, 01062, Dresden, Germany aut NATIONALLICENCE 773 0- Applied Microbiology and Biotechnology Springer Berlin Heidelberg 99/3(2015-02-01), 1131-1144 0175-7598 99:3<1131 2015 99 253