Saccharomycetes capable of tolerating hot peppers and simultaneously utilizing glucose and xylose for fermentation and verification method of saccharomycetes

Abstract

A verification method of saccharomycetes capable of tolerating hot peppers and simultaneously utilizing glucose and xylose for fermentation comprises the following steps: S1, screening out an ethanol high-yield yeast strain in cane molasses, and recording the ethanol high-yield yeast strain as LSK3; S2, subjecting the LSK3 strain to pepper tolerance adaptive evolution to obtain an adapted strain, and marking the adapted strain as LSK3pe; and S3, constructing an environment in which capsaicin exists, and conducting verifying by comparing the growth conditions of LSK3 and LSK3pe in a capsicum environment, utilizing the fermentation capability of glucose, utilizing the fermentation capability of starch and detecting xylose fermentation of LSK3pe in a non-capsicum environment. The method is helpful for obtaining ethanol high-yield saccharomycetes evolved through pepper adaptability, and is helpful for being applied to microbial fermentation of kitchen waste containing pepper. Through verification of pepper tolerance, glucose fermentation and xylose fermentation, obtaining of the verified pepper tolerance and saccharomycetes fermented by using glucose and xylose are facilitated, and subsequent practical application is facilitated.

Description

technical field [0001] The invention relates to the technical field of microbial fermentation, more specifically, to a yeast that tolerates capsicum and utilizes glucose and xylose for fermentation and a verification method thereof. Background technique [0002] Kitchen waste, commonly known as swill, is solid waste formed by residents in their daily lives. Its main components include meat, vegetables, oil, rice and other substances. Due to the huge output of food waste, many toxic and harmful pathogenic microorganisms such as Staphylococcus aureus and Salmonella often breed in food waste rich in nutrients. Gas NH 3 and H 2 Production of substances such as S and toxins. Not only will it cause serious environmental problems, but it will also cause harm to human health and harm. Therefore, it is necessary to deal with food waste to reduce its adverse effects. [0003] In the prior art, in order to avoid its adverse effects, various methods of utilizing food waste have bee...

AI Technical Summary

Problems solved by technology

In addition, in the prior art, microorganisms usually use glucose as the main energy source, and microbial fermentation including food waste is mostly based on glucose or other sugars that are hydrolyzed into glucose and then fermented to obtain energy. In addition to glucose, there are often other sugar resources, including xylose that often exists in plants and animals or xylose in the form of xylan components. Although xylose is also an available resource but Only a small number of microorganisms can use it, and even fewer microorganisms can grow in the environment of food waste, so xylose, especially xylose in food waste, is often not available

Unusable xylose is often discarded as waste, resulting in a waste of resources. Therefore, if the strains that utilize both glucose and xylose can be obtained, it will help to fully and comprehensively utilize the resources of kitchen waste and promote the development of kitchen waste. Development of waste microbial fermentation technology

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