| Type of microorganism |
Yeast |
| Microorganism name |
Kluyveromyces marxianus
|
| Average yield in organism |
-
Only one study found for production of food related enzymes, activity was 374.3 U/mL **
-
Only one study found for production of food related proteins, yield was 7.27 g/L
|
| General temperature range |
28-32°C (average values from studies cited before) |
| General pH range |
pH 4.5-5.5 (average values from studies cited before) |
| Growth rate (µ) |
0.20-0.44/hour (Dong et al., 2025)
|
| Ease of genetic modification |
Less characterized than S. cerevisiae, but genetic manipulation has become easier with CRISPR-Cas. (Bilal et al., 2022)
|
| Feedstock case studies (suitable substrates) |
-
Cheese whey (Yadav et al., 2013)
-
Cotton stalk, coconut shell, coconut-tree leaf, cassava waste, banana peel, azolla weed hydrolyzate (Bilal et al., 2022)
-
Orange pulp, molasses, spent grain from brewery, pulp of potato (Amara & El-Baky, 2023)
|
| Downstream purification processing complexity (isloation, lysis, purification) * |
Possibilty of extracellular production, reducing DSP complexity (Zhou et al., 2018)
|
| Advantages |
Thermotolerant organism, what can reduce the risk on contamination during the fermentation process. (Bilal et al., 2022)
|
| Challenges (Key limitations, risk factors) |
A lot of strain heterogeneity, making it more difficult to find a good strain for industrial purposes. (Baptista & Domingues, 2022) |
| Extra/remark |
|