Diversity of Yeasts from Food Waste and Their Potential for Thermotolerance and Hydrolytic Enzyme Production

IF 0.6 4区综合性期刊 Q3 MULTIDISCIPLINARY SCIENCES Chiang Mai Journal of Science Pub Date : 2024-01-31 DOI:10.12982/cmjs.2024.012

Jemisha Dudhat, Napapohn Kajadpai, Jirameth Angchuan, Varunya Sakpuntoon, N. Srisuk

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Abstract

The diversity of yeasts isolated from food waste at 40 °C was investigated and a total of 393 isolates were obtained. Yeasts were identifi ed using the D1/D2 domain of the large subunit (LSU) rRNA gene analysis. Only one (0.25%) basidiomycetous yeast was found, whereas the rest of the yeast isolates (99.75%) were ascomycetous. Candida tropicalis was the most prevalent species, with the highest frequency of occurrence, 86.67%, and the highest relative frequency, 26.97%. The yeast community in food waste exhibits great species diversity and evenness, as shown by the Shannon– Wiener index of 3.03 and Shannon’s Equitability index of 0.89. All yeast isolates were screened for their thermotolerance. Among 393 yeast isolates, 114 were found to be thermotolerant. Three yeasts, viz. Candida parapsilosis JS2-5, Wickerhamiella infanticola JS2-2, and C. parapsilosis JED8-65 were found to be high amylase, lipase, and protease producers on agar plates, yielding 946.97 ± 29.35 amylase U/mL, 153.93 ± 5.43 lipase U/mL, and 7.86 ± 0.02 protease U/mL under submerged cultivation at 40 °C. The overall fi ndings emphasize the species diversity of the yeast community and hydrolytic enzyme-producing capabilities within the thermotolerant yeast of food waste.

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厨余酵母的多样性及其耐热性和水解酶生产潜力

研究人员调查了从 40 °C厨余中分离出的酵母菌的多样性，共获得 393 个分离株。利用大亚基（LSU）rRNA 基因的 D1/D2 域分析鉴定了酵母菌。只发现了一种（0.25%）基原酵母菌，而其余的酵母分离物（99.75%）均为子囊菌。热带念珠菌是最普遍的物种，出现频率最高，为 86.67%，相对频率最高，为 26.97%。从香农-维纳指数（Shannon-Wiener index）3.03 和香农均等指数（Shannon's Equitability index）0.89 可以看出，厨余垃圾中的酵母群落表现出极大的物种多样性和均等性。对所有酵母分离物进行了耐热性筛选。在 393 个酵母分离物中，发现 114 个具有耐热性。在琼脂平板上发现，三种酵母菌，即副丝状念珠菌 JS2-5、Wickerhamiella infanticola JS2-2 和副丝状念珠菌 JED8-65 具有较高的淀粉酶、脂肪酶和蛋白酶产生能力，在 40 °C浸没培养条件下可产生 946.97 ± 29.35 U/mL的淀粉酶、153.93 ± 5.43 U/mL的脂肪酶和 7.86 ± 0.02 U/mL的蛋白酶。总体研究结果表明，厨余耐热酵母具有酵母群落物种多样性和水解酶生产能力。

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来源期刊

Chiang Mai Journal of Science MULTIDISCIPLINARY SCIENCES-

CiteScore

1.00

自引率

25.00%

发文量

103

审稿时长

3 months

期刊介绍： The Chiang Mai Journal of Science is an international English language peer-reviewed journal which is published in open access electronic format 6 times a year in January, March, May, July, September and November by the Faculty of Science, Chiang Mai University. Manuscripts in most areas of science are welcomed except in areas such as agriculture, engineering and medical science which are outside the scope of the Journal. Currently, we focus on manuscripts in biology, chemistry, physics, materials science and environmental science. Papers in mathematics statistics and computer science are also included but should be of an applied nature rather than purely theoretical. Manuscripts describing experiments on humans or animals are required to provide proof that all experiments have been carried out according to the ethical regulations of the respective institutional and/or governmental authorities and this should be clearly stated in the manuscript itself. The Editor reserves the right to reject manuscripts that fail to do so.