Recently, biotechnological opportunities have been found in non-Saccharomyces yeasts because they possess metabolic characteristics that lead to the production of compounds of interest. It has been observed that Kluyveromyces marxianus has a great potential in the production of esters, which are aromatic compounds of industrial importance. The genetic bases that govern the synthesis of esters include a large group of enzymes, among which the most important are alcohol acetyl transferases (AATases) and esterases (AEATases), and it is known that some are present in K. marxianus, because it has genetic characteristics like S. cerevisiae. It also has a physiology suitable for biotechnological use since it is the eukaryotic microorganism with the fastest growth rate and has a wide range of thermotolerance with respect to other yeasts. In this work, the enzymatic background of K. marxianus involved in the synthesis of esters is analyzed, based on the sequences reported in the NCBI database.
J Mol Microbiol Biotechnol

中文翻译：

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马克斯克鲁维酵母合成酯的酶促能力研究。

最近，由于非酿酒酵母具有代谢特征，可导致产生目标化合物，因此在非酿酒酵母中发现了生物技术机会。已经观察到，马克斯克鲁维酵母在生产酯方面具有巨大潜力，所述酯是工业上重要的芳族化合物。控制酯合成的遗传基础包括一大类酶，其中最重要的是醇乙酰基转移酶（AATases）和酯酶（AEATases），并且已知某些在K. marxianus中存在，因为它具有遗传特性，如酿酒酵母。由于它是具有最快生长速率的真核微生物，并且相对于其他酵母具有广泛的耐热性，因此它还具有适合生物技术应用的生理学。在这项工作中，根据NCBI数据库中报告的序列，分析了参与酯合成的马克斯克鲁维酵母的酶促背景。
微生物微生物学杂志