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Related Experiment Video

Updated: Jul 28, 2025

High Throughput Co-culture Assays for the Investigation of Microbial Interactions

High Throughput Co-culture Assays for the Investigation of Microbial Interactions

Published on: October 15, 2019

Co-culture of

Benedict Ryan Lukito¹, Nurhidayah Basri¹, Aaron Thong¹

¹Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology, and Research (A*STAR), 31 Biopolis Way, Level 6, Nanos, Singapore 138669, Republic of Singapore.

Journal of Agricultural and Food Chemistry

|June 5, 2023

Summary

This summary is machine-generated.

Co-culturing Kluyveromyces marxianus with Meyerozyma guilliermondii and using in situ product recovery (ISPR) significantly enhanced 2-phenylethanol (2-PE) production. This method improved selectivity and volumetric productivity while reducing byproduct formation.

Keywords:

2-phenylethanol co-culture in situ product recovery phenylethyl acetate polymers two-phase partitioning bioreactor

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Area of Science:

Microbiology
Biotechnology
Biochemical Engineering

Background:

2-phenylethanol (2-PE) is a valuable aroma chemical produced by Kluyveromyces marxianus.
Improving selectivity and productivity in 2-PE bioproduction remains a challenge, often complicated by byproduct formation like phenylethyl acetate (PEA).
In situ product recovery (ISPR) techniques, such as using absorptive polymers, can aid bioproduction but may influence product selectivity.

Purpose of the Study:

To investigate the efficacy of co-culturing K. marxianus with another yeast species in conjunction with ISPR to enhance 2-PE bioproduction.
To assess the impact of co-culture and ISPR on the selectivity between 2-PE and the byproduct PEA.
To evaluate the effect on volumetric productivity compared to pure culture fermentation with ISPR.

Main Methods:

Fermentation of K. marxianus (MUCL 53775) with direct inclusion of the absorptive polymer Hytrel3548 for ISPR.
Co-culture fermentation of K. marxianus (MUCL 53775) with Meyerozyma guilliermondii (MUCL 28072) under similar ISPR conditions.
Analysis of 2-PE and PEA accumulation, selectivity, and volumetric productivity.

Main Results:

Pure culture fermentation of K. marxianus with ISPR favored PEA accumulation, resulting in low 2-PE selectivity (13%).
Co-culture of K. marxianus with M. guilliermondii under ISPR conditions significantly limited PEA production, increasing 2-PE selectivity to 90%.
The co-culture approach improved volumetric productivity by 85% compared to the pure culture ISPR method.

Conclusions:

Co-culturing K. marxianus with M. guilliermondii in a two-phase fermentation system with ISPR effectively modulates bioproduction, enhancing 2-PE selectivity and productivity.
The interaction between microbial co-culture and ISPR is crucial for controlling the balance between 2-PE and PEA formation.
This synergistic approach shows promise for the bioproduction of other high-value molecules using different strain combinations and ISPR techniques.