Kluyveromyces lactis

Technical Data

Type of microorganism	Yeast
Microorganism name	Kluyveromyces lactis
Average yield in organism	56.7 U/mL (calculated based on activities in Van Ooyen et al. (2020) in combination with the values from the studies cited before ** 0.20 g/L (calculated based on values in Van Ooyen et al. (2020)
General temperature range	23-28°C (average values from studies cited before)
General pH range	pH 5-6.5 (average values from studies cited before)
Growth rate (µ)	0.1-0.21/hour (Spohner et al., 2016) 0.29-0.43/hour (Barba et al., 2001)
Ease of genetic modification	Easy genetic manipulation, was one of the first yeast for which a transformation syustem was established (Van Ooyen et al., 2006)
Feedstock case studies (suitable substrates)	Whey (Barba et al., 2001) Inexpensive waste products from the dairy industry (Gomes et al., 2018)
Downstream purification processing complexity (isloation, lysis, purification) *	Possibilty of extracellular production, reducing DSP complexity (Van Ooyen et al., 2006)
Advantages	Easy genetic manipulation, availability of a fully sequenced genome, no explosion-proof fermentation equipment needed, vectors can be both episomal or integrative (Van Ooyen et al., 2006)
Challenges (Key limitations, risk factors)	Less known about glycosylation patterns than in other yeasts (Gomes et al., 2018) Narrow stubstrate range (primarily grows on lactose or whey) (Fonseca et al., 2008)
Extra/remark

Brazzein (Park et al., 2021)

Beta-galactosidase (Rodríguez et al., 2006)

Beta-galactosidase (Bansal et al., 2008)

Beta-lactoglobulin (Rocha et al., 1996)

Lysozyme (Ercan & Demirci, 2014)

Chymosin (Zheng et al., 2025)