| Komagataella mondaviorum | |
|---|---|
Scientific classification  | |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Saccharomycetes |
| Order: | Saccharomycetales |
| Family: | Phaffomycetaceae |
| Genus: | Komagataella |
| Species: | K. mondaviorum |
| Binomial name | |
| Komagataella mondaviorum Naumov, 2018 | |
Komagataella mondaviorum is a species of ascomycete fungi existing as a yeast.
Komagataella mondaviorum was identified as a unique species in 2018 from strains collected throughout the 1950s and 1970s. The strains were previously believed to be Komagataella pastoris . [1] K. mondaviorum was declared a distinct species due to differences in the genome found during DNA sequencing. [1] It was named after Robert and Margrit Mondavi for their contributions to the California wine industry. [1]
Komagataella mondaviorum, when grown on malt extract agar, has been described as spherical or ovoid, with lengths ranging between 2-7 μm. [1] Cells are observed to grow singly or in pairs. Colonies are white and smooth. Hat-shaped ascospores have been observed. [1]
Glucose is fermented by K. mondaviorum; fermentation of other common sugars has not been observed. [1] No growth occurs at or above 35°C. [1] [2]
Within Komagataella , K. mondaviorum is considered to be most closely related to K. populi and K. pseudopastoris . [1] [2] [3]
Komagataella mondaviorum has been isolated from various tree species, including cottonwood ( Populus deltoides ), black cottonwood ( Populus trichocarpa ), black oak ( Quercus kelloggii ), willow ( Salix sp.), and hackberry ( Celtis sp.). [1] [3] It has been discovered in the United States (California, Washington, and Alaska) as well as Canada (British Columbia). [1] [3]
Komagataella mondaviorum has been proposed as a promising candidate for protein synthesis at an industrial scale, with the potential to synthesize products more efficiently than commonly used Komagataella species such as K. phaffii . [4]