Exploring the Fermentation Potential of Kluyveromyces marxianus NS127 for Single-Cell Protein Production
Lichao Dong, Yanyan Wu, Mingxia Li, Chan Zhang, Jialu Cao, Rodrigo Ledesma‐Amaro, Weiwei Zhao, Dingrong Kang
Abstract
Kluyveromyces marxianus is a food-grade yeast known for its diverse beneficial traits, making it an attractive candidate for both food and biotechnology applications. This study explores the potential of Kluyveromyces marxianus as a promising alternative protein source for single-cell protein (SCP) production. Various Kluyveromyces strains were isolated and screened from traditional fermented dairy products, with Kluyveromyces marxianus NS127 identified as the most promising strain due to its superior growth characteristics, high SCP yield, and environmental tolerance. Notably, Kluyveromyces marxianus NS127 demonstrated significant substrate conversion capacity with a biomass yield of 0.63 g biomass/g molasses, achieving a dry biomass concentration of 66.64 g/L and a protein yield of 28.37 g/L. The protein extracted from the dry biomass exhibited excellent solubility (62.55%) and emulsification properties (13.15 m2/g) under neutral conditions, alongside high foaming stability (93.70–99.20%) across a broad pH range (3–11). These results underscore the potential of Kluyveromyces marxianus NS127 as a viable alternative protein source and provide a solid theoretical foundation for its industrial application.