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Volume 12
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10.3390/jof12070470
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Article

Microbial Competition and Nutrient Limitation Remodel the Volatilome of Kluyveromyces marxianus

by
Erick D. Acosta-García
1,
Jesús B. Páez-Lerma
1,
Martha R. Moreno-Jiménez
1,
Edith Cortés-Barberena
2,
Juan A. Rojas-Contreras
1 and
Nicolas O. Soto-Cruz
1,*
1
TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 ote., Durango 34080, Mexico
2
Departamento de Ciencias de la Salud, División de Ciencias Biológicas y de la Salud, Universidad Autónoma Metropolitana, Ciudad de México 09340, Mexico
*
Author to whom correspondence should be addressed.
J. Fungi 2026, 12(7), 470; https://doi.org/10.3390/jof12070470 (registering DOI)
Submission received: 1 June 2026 / Revised: 21 June 2026 / Accepted: 22 June 2026 / Published: 25 June 2026
(This article belongs to the Special Issue New Insights into Yeasts’ Interactions with Other Microorganisms)
Review Reports Versions Notes

Abstract

The use of Kluyveromyces marxianus in mixed cultures for fermentation processes has become increasingly relevant. This yeast is characterized by rapid growth, thermotolerance, broad sugar utilization, and the ability to produce aroma-active compounds. In this study, we evaluated changes in the growth and volatilome of a K. marxianus strain isolated from agave fermentation under microbial competition induced by co-cultivation interactions and nutritional limitation induced by a nutrient-deficient medium. The results indicate that these stress factors are significant drivers of metabolic changes, leading to substantial increases in the concentrations of key aromatic compounds. Stress-free conditions favor cell growth and the production of stable, reproducible volatile profiles, which is advantageous for batch-to-batch consistency (as in wine or mezcal production). While microbial competition and nutritional limitation induce reduced cell growth and loss of viability, they also lead to increased aromatic diversity, particularly the synthesis of β-phenethyl acetate, ethyl octanoate, and ethyl hexanoate. These findings demonstrate a relationship between environmental stress and the development of volatile profile complexity, offering new insights into harnessing stress-induced changes in the volatilome to optimize the sensory profile of traditional fermentations.
Keywords: non-Saccharomyces yeast; yeast-yeast competition; volatile fatty acids non-Saccharomyces yeast; yeast-yeast competition; volatile fatty acids

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MDPI and ACS Style

Acosta-García, E.D.; Páez-Lerma, J.B.; Moreno-Jiménez, M.R.; Cortés-Barberena, E.; Rojas-Contreras, J.A.; Soto-Cruz, N.O. Microbial Competition and Nutrient Limitation Remodel the Volatilome of Kluyveromyces marxianus. J. Fungi 2026, 12, 470. https://doi.org/10.3390/jof12070470

AMA Style

Acosta-García ED, Páez-Lerma JB, Moreno-Jiménez MR, Cortés-Barberena E, Rojas-Contreras JA, Soto-Cruz NO. Microbial Competition and Nutrient Limitation Remodel the Volatilome of Kluyveromyces marxianus. Journal of Fungi. 2026; 12(7):470. https://doi.org/10.3390/jof12070470

Chicago/Turabian Style

Acosta-García, Erick D., Jesús B. Páez-Lerma, Martha R. Moreno-Jiménez, Edith Cortés-Barberena, Juan A. Rojas-Contreras, and Nicolas O. Soto-Cruz. 2026. "Microbial Competition and Nutrient Limitation Remodel the Volatilome of Kluyveromyces marxianus" Journal of Fungi 12, no. 7: 470. https://doi.org/10.3390/jof12070470

APA Style

Acosta-García, E. D., Páez-Lerma, J. B., Moreno-Jiménez, M. R., Cortés-Barberena, E., Rojas-Contreras, J. A., & Soto-Cruz, N. O. (2026). Microbial Competition and Nutrient Limitation Remodel the Volatilome of Kluyveromyces marxianus. Journal of Fungi, 12(7), 470. https://doi.org/10.3390/jof12070470

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