Abstract
Here we show the bacteriome of wasted chewing gums from five different countries and the microbial successions on wasted gums during three months of outdoors exposure. In addition, a collection of bacterial strains from wasted gums was set, and the biodegradation capability of different gum ingredients by the isolates was tested. Our results reveal that the oral microbiota present in gums after being chewed, characterised by the presence of species such as Streptococcus spp. or Corynebacterium spp., evolves in a few weeks to an environmental bacteriome characterised by the presence of Acinetobacter spp., Sphingomonas spp. and Pseudomonas spp. Wasted chewing gums collected worldwide contain a typical sub-aerial biofilm bacteriome, characterised by species such as Sphingomonas spp., Kocuria spp., Deinococcus spp. and Blastococcus spp. Our findings have implications for a wide range of disciplines, including forensics, contagious disease control, or bioremediation of wasted chewing gum residues.
Highlights
We show the bacteriome of wasted chewing gums from five different countries and the microbial successions on wasted gums during three months of outdoors exposure
Chewing gums are generally composed of two phases: the water-insoluble phase and the watersoluble phase, which can be made of sugar or sugar alcohols such as polyols
We have studied the microbial content of wasted chewing gums sampled in different locations worldwide as well as the distribution of bacteria depending on the depth and conducted a dynamic study to shed light on the microbial succession that takes place in the chewing gum during the first weeks after its disposal on an outdoor surface
Summary
We show the bacteriome of wasted chewing gums from five different countries and the microbial successions on wasted gums during three months of outdoors exposure. Gum base can be produced from either natural polymers, such as latex or waxes, or synthetic polymers, polyvinyl acetate (15–45%)—a key ingredient in chewing gum formulation—and synthetic elastomers (10–30%) including co-polymers of butadiene-styrene, isobutylene-isoprene as well as, polyethylene, polyisobutylene and polyisoprene[8] This inert part of the formula constitutes the support for the water-soluble components which consist of: (i) sweeteners, whether sugar or sugar alcohols that constitute the 60% of the chewing gum; (ii) humectants, such as glycerine; (iii) antioxidants, supplemented to avoid oxidation of other ingredients; (iv) colours, flavours and organic acids, added to define an specific taste of the chewing gum; and (v) optionally, “active” ingredients such as nicotine in chewing gums as an alternative to s moking[8, 9]. Our results have implications in fields such as criminology, contagious disease control, waste management and bioremediation
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
