Newly Isolated Kluyveromyces marxianus Strain Capable of Producing Oleic Acid-Rich Oil for Human Consumption from Whey.
5 affiliations
- 1Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu s/n, Unidad Profesional Adolfo López Mateos, Ciudad de México 07738, Mexico.
- 2Departamento de Ciencias Básicas, Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Av. Acueducto, Barrio La Laguna Ticomán, Ciudad de México 07340, Mexico.
- 3Instituto Amazónico de Investigaciones Científicas Sinchi, Avenida Vásquez Cobo Entre Calles 15 y 16, Leticia 910001, Amazonas, Colombia.
- 4Unidad de Biología, Tecnología y Prototipos, Facultad de Estudios Superiores-Iztacala, Universidad Nacional Autónoma de México, Avenida de los Barrios No. 1, Los Reyes Iztacala, Tlalnepantla de Baz 54090, Estado de México, Mexico.
- 5Laboratorio Nacional de Salud, Facultad de Estudios Superiores-Iztacala, Universidad Nacional Autónoma de México, Avenida de los Barrios No. 1, Los Reyes Iztacala, Tlalnepantla de Baz 54090, Estado de México, Mexico.
Abstract
Cheese whey is a widely available agri-food byproduct whose high organic load presents significant challenges for the dairy industry and environmental management. Its biovalorization into high-value, sustainable functional lipids is increasingly important given the environmental concerns associated with conventional vegetable oil production. This study examines the isolation, identification, and characterization of a wild-type yeast strain capable of synthesizing oleic acid-rich oil from cheese whey. Screening six different sources yielded thirteen microbial isolates capable of growing on whey lactose, of which five demonstrated neutral lipid accumulation. The isolate with the highest lipid content was selected and molecularly identified as Kluyveromyces marxianus CM3b. Batch cultivation of K. marxianus CM3b in whey-based medium reached a maximum biomass concentration of 5.50 ± 0.06 g/L and a lipid concentration of 2.68 ± 0.08 g/L at 24 h, corresponding to a lipid yield of 0.49 ± 0.02 g/g of biomass (approximately 49% w/w) and a 24-h volumetric lipid productivity of 2.68 ± 0.08 g/L·d. The extracted oil contained a high proportion of monounsaturated fatty acids (69.56%), predominantly oleic acid (53.51%), and a fatty acid profile comparable to those of avocado and olive oils. These findings highlight K. marxianus CM3b as a promising wild-type strain for the sustainable production of oleic acid-rich microbial oil from a whey-based substrate. However, further physicochemical characterization and strain-specific safety assessment are required to establish its suitability for food applications.
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BibTeX
@article{perezrodriguez2026newly,
title = {{Newly Isolated Kluyveromyces marxianus Strain Capable of Producing Oleic Acid-Rich Oil for Human Consumption from Whey.}},
author = {Alejandro Pérez-Rodríguez and Carlos Alberto Montenegro-Herrera and César Mateo Flores-Ortiz and Liliana Morales-Barrera and Eliseo Cristiani-Urbina},
journal = {Foods (Basel, Switzerland)},
year = {2026},
month = oct,
doi = {10.3390/foods15193556},
url = {https://europepmc.org/article/MED/42883663},
note = {CC BY},
}
RIS
TY - JOUR
TI - Newly Isolated Kluyveromyces marxianus Strain Capable of Producing Oleic Acid-Rich Oil for Human Consumption from Whey.
AU - Alejandro Pérez-Rodríguez
AU - Carlos Alberto Montenegro-Herrera
AU - César Mateo Flores-Ortiz
AU - Liliana Morales-Barrera
AU - Eliseo Cristiani-Urbina
PY - 2026
DA - 2026/10/07
JO - Foods (Basel, Switzerland)
DO - 10.3390/foods15193556
UR - https://europepmc.org/article/MED/42883663
AB - Cheese whey is a widely available agri-food byproduct whose high organic load presents significant challenges for the dairy industry and environmental management. Its biovalorization into high-value, sustainable functional lipids is increasingly important given the environmental concerns associated with conventional vegetable oil production. This study examines the isolation, identification, and characterization of a wild-type yeast strain capable of synthesizing oleic acid-rich oil from cheese whey. Screening six different sources yielded thirteen microbial isolates capable of growing on whey lactose, of which five demonstrated neutral lipid accumulation. The isolate with the highest lipid content was selected and molecularly identified as Kluyveromyces marxianus CM3b. Batch cultivation of K. marxianus CM3b in whey-based medium reached a maximum biomass concentration of 5.50 ± 0.06 g/L and a lipid concentration of 2.68 ± 0.08 g/L at 24 h, corresponding to a lipid yield of 0.49 ± 0.02 g/g of biomass (approximately 49% w/w) and a 24-h volumetric lipid productivity of 2.68 ± 0.08 g/L·d. The extracted oil contained a high proportion of monounsaturated fatty acids (69.56%), predominantly oleic acid (53.51%), and a fatty acid profile comparable to those of avocado and olive oils. These findings highlight K. marxianus CM3b as a promising wild-type strain for the sustainable production of oleic acid-rich microbial oil from a whey-based substrate. However, further physicochemical characterization and strain-specific safety assessment are required to establish its suitability for food applications.
SN - 2304-8158
ER -