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KMID : 1007520230320060863
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Food Science and Biotechnology
2023 Volume.32 No. 6 p.863 ~ p.874
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Antibiotic resistance profiling and valorization of food waste streams to starter culture biomass and exopolysaccharides through fed-batch fermentations
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Chavan Priyanka Yashwant
Vijay Rajendran
Srinivasan Krishnamoorthy
Baskaran Nagarathinam
Ashish Rawson
Arunkumar Anandharaj
Ahn Chang-Hwan
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Abstract
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The present study evaluated antibiotic resistance (ABR) in bacteria isolated from different food wastes viz., meat slaughterhouses, dairy and restaurants. About 120 strains isolated from the food waste were subjected to ABR screening. More than 50% of all the strains were resistant to Vancomycin, Neomycin and Methicilin, which belong to third-generation antibiotics. Two lactic acid bacteria (LAB) free of ABR were chosen to be used as starter cultures in media formulated from food waste. Food waste combination (FWC-4) was found to be on par with the nutrient broth in biomass production. The non-ABR LAB strains showed excellent probiotic properties, and in the fed-batch fermentation process, adding a nitrogen source (soya protein) enhanced the microbial biomass (3.7 g/l). Additionally, exopolysaccharide production was found to be 2.3 g/l. This study highlights the ABR incidence in food waste medium and its economic advantage for starter culture biomass production.
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KEYWORD
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Food Waste, Food waste utilization, Antibiotic resistance, Fed-batch fermentation, Lactic acid bacteria
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