The yeast K. marxianus is well known for its ability to ferment de disacharide lactose. It is also able to ferment the disaccharide maltose or not? If you can share citations with respect to this issue I will be grateful.
Ceruti, did you check this?
https://www.frontiersin.org/articles/10.3389/fbioe.2022.851768/full
Ricardo Franco-Duarte Tnak you very much for sharing this review . I could see they say "Kluyveromyces marxianus is an emerging non-conventional food-grade yeast that is generally isolated from diverse habitats, like kefir grain, fermented dairy products, sugar industry sewage, plants, and sisal leaves. A unique set of beneficial traits, such as fastest growth, thermotolerance, and broad substrate spectrum (i.e., hemi-cellulose hydrolysates, xylose, l-arabinose, d-mannose, galactose, maltose, sugar syrup molasses, cellobiose, and dairy industry) makes this yeast a particularly attractive host for applications in a variety of food and biotechnology industries." but I could not find until now in this work a citation of a research work where K. marxianus where found to use maltose as a substrate.
On the other hand, in this older work: Caballero, R., Olguín, P., Cruz-Guerrero, A., Gallardo, F., García-Garibay, M., & Gómez-Ruiz, L. (1995). Evaluation of Kluyveromyces marxianus as baker's yeast. Food Research International, 28(1), 37-41. it is stated "In spite of the fact that
K. marxianus is unable to ferment maltose (van der
Walt & Johannsen, 1984),...)
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