The efficiency of potential food waste‐degrading bacteria under harsh conditions

Abstract

Aims: Investigate the impact of highly adapted bacterial strains and their ability in waste degradation under a wide range of temperatures. Methods and Results: Bacteria isolated from soil and food waste were grown in various media under fluctuated temperatures. After screening for organic compound degradation, the seven strongest bacterial strains have been selected for further experiments. Their enzyme activities were expressed in terms of the size of the hydrolysis zone in a wide temperature range of 2•5-70°C. The enzyme production assay was carried out for each protease, cellulase and amylase. The waste degradation was determined with a maximum 80% decrease in the volume of food waste in 21 days compared to the control in lab scale with enriched bacterial cultures and soil bacteria as additives at room temperature around 18-20°C. Conclusion:These seven bacteria are promising candidates for food waste biodegradation in composting especially in the winter without heating expense for maintaining ambient temperature.Significance and Impact of the Study: It is necessary to coax the uncultured bacteria from the various environments into the laboratory for investigating their valuable functions. Herein, using enrichment culture of consortium and additive of soil has illustrated the significant mean in food waste degradation.

Food Microbiology: Application of Microorganisms in Food Industry

“…Vinegar fermentation [13] Acetobacter pasteurianus Vinegar fermentation, cocoa fermentation [14,15] Bacillus coagulans Cocoa, glucose isomerase (food additive),fermented soybeans [16] Bacillus licheniformis Protease (food additive) [17] Bacillus subtilis Fermented soybeans, protease, glycolipids, riboflavin-B2 (food additive) [18] Bacillus paranthrasis Food waste biodegradation [19] Bacillus siamenis…”

Purification and Characterization of Strong Simultaneous Enzyme Production of Protease and α-Amylase from an Extremophile-Bacillus sp. FW2 and Its Possibility in Food Waste Degradation

“…These samples were incubated at different temperatures of −6 • C, 10 C on a rotary shaker at 200 rpm (1 d interval for each temperature change). The surviving bacterial culture in the medium (1 mL) was transferred to a fresh medium prepared as above and incubated at 30 • C for 5 d. Well-separated colonies were sub-cultured to obtain pure cultures, and they were subsequently examined for enzyme production and waste degradation ability in the subsequent steps [18,19,27].…”

“…Besides proteases, amylases are also industrial enzymes that are applied in food fermentation, paper, textile, and biofuel industries [12,13]. There are various genera that produce amylase, including Bacillus, Micrococcus, Streptomyces, Pseudomonas, and Arthrobacter [14][15][16][17][18][19]. Bacillus genus is well known and famous for α-amylase production.…”

“…Members from Actinomyces genus were recently explored as a large source of amylase production [21,22]. However, there are limited numbers of enzymes that have been investigated from extremophiles that have illustrated activities at both low and high temperatures [18]. Additionally, some commercially available α-amylases do not meet industrial reaction conditions and not provide enough for a large industrial demand [23][24][25].…”

Improvement of Hydrogen Production during Anaerobic Fermentation of Food Waste Leachate by Enriched Bacterial Culture Using Biochar as an Additive

“…The medium used in this study was the same as that described in previous studies with the following composition (per 1 L): glucose 10 g, beef extract 2 g, peptone 4 g, yeast extract 1 g, NaCl 2 5 g, K 2 HPO 4 1.5 g, MgCl 2 •6H 2 O 0.6 g, FeSO 4 •7H 2 O 0.2 g, L-cysteine 0.5 g, trace elements 10 mL, and vitamin solution 10 mL. The vitamin solution contained the following (per 1 L): riboflavin 0.025 g, citric acid 0.02 g, folic acid 0.01 g, and para-aminobenzoic acid 0.01 g. The trace element solution was composed of the following (per 1 L): MnSO O 0.2 g, and AlK(SO 4 ) 2 0.01 g [4,29]. The vitamin solution was added after autoclaving the medium and trace elements as the last step.…”