Kluyveromyces spp

Lactose may be hydrolysed to glucose and galactose by enzymes (fi-galactosidases, commonly called lactase) or by adds. Commercial sources of / -galactosidase are moulds (especially Aspergillus spp.), the enzymes from which have acid pH optima, and yeasts (Kluyveromyces spp.) which produce enzymes with neutral pH optima. /S-Galactosidases were considered to have... 

Lactose is readily fermented by lactic acid bacteria, especially Lactococcus spp. and Lactobacillus spp., to lactic acid, and by some species of yeast, e.g. Kluyveromyces spp., to ethanol (Figure 2.27). Lactic acid may be used as a food acidulant, as a component in the manufacture of plastics, or converted to ammonium lactate as a source of nitrogen for animal nutrition. It can be converted to propionic acid, which has many food applications, by Propionibacterium spp. Potable ethanol is being produced commercially from lactose in whey or UF permeate. The ethanol may also be used for industrial purposes or as a fuel but is probably not cost-competitive with ethanol produced by fermentation of sucrose or chemically. The ethanol may also be oxidized to acetic acid. The mother liquor remaining from the production of lactic acid or ethanol may be subjected to anaerobic digestion with the production of methane (CH4) for use as a fuel several such plants are in commercial use. 

La Penna, M., Nesci, A., Etcheverry, M. (2004). In vitro studies on the potential for biological control on Aspergillus section Flavi by Kluyveromyces spp. Letters in Applied Microbiology, 58(4), 257-264. 

Lactobacillus plantarum MiLAB 393 Grass silage Eusarium sporotrichioides Aspergillus spp. Kluyveromyces marxianus Penicillium roqueforti Strom et al. (2002)... 

Yeast is a microscopic, unicellular organism of which there are several hundred species, only a very few of which are of commercial importance, namely, Saccha-romyces cerevisiae, Saccharomyces carlsbergensis, Candida utilis (formerly Torula utilis), Candida tropicalis, and Kluyveromyces fragilis. Selected Saccharomyces spp. are used for the production of wines and other alcoholic beverages. 

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