Isolation and Characterization of Beneficial Bacteria from Food Process Wastes.

A-Leum Kim,Yoon-Kyoung Hong,Seunghye Park,Se-Hwan Joo,Ji-Hwan Shin

doi:10.3390/microorganisms9061156

Abstract

Significant quantities of food waste are accumulated globally on an annual basis, with approximately one-third of the food produced (equivalent to 1.3 billion tons of food) being wasted each year. A potential food waste recycling application is its utilization as a soil conditioner or fertilizer, whereby it increases the soil organic content and microbial biomass. This study evaluated the effectiveness of food waste as a microbial resource by analyzing the microbial community composition and isolating plant growth-promoting bacteria (PGPB) in food waste obtained from various sources. High-throughput sequencing identified 393 bacterial operational taxonomic units in the food process waste (FPW) samples. Moreover, the results showed that Firmicutes was abundant in the waste samples, followed by Bacteroidetes and Proteobacteria. A total of 92 bacteria were isolated from FPW. Moreover, the cultivable strains isolated from FPW belonged to the genus Bacillus, followed by Streptomyces and Proteus. Six isolated bacteria exhibited beneficial traits, including indole acetic acid production, antifungal resistance and extracellular lysis. FPW is a valuable microbial resource for isolation of PGPB, and its use as a fertilizer may enable a reduction in chemical fertilizer usage, thereby mitigating the corresponding adverse environmental impacts on sustainable crop development.

Highlights

IntroductionPublisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations
We determined that beneficial microorganisms such as plant growth4
We determined that beneficial microorganisms such as plant growth-materials, indicating that unused resources provide valuable microbial resources

Summary

Introduction

Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. As the demand for food is resource-dependent, significant quantities of food loss and waste accumulation are generated globally on an annual basis, with approximately onethird of the food produced (i.e., 1.3 billion tons of food) wasted every year [1]. Private households are the most significant contributors to food waste [2]. Various management practices exist for handling solid waste from food production, and because these wastes have high nutrient levels and water content, and may encourage bacterial growth and fermentation, odors and other environmental problems may arise [3,4]

Objectives

Methods

Results

Conclusion