An Assessment of the Lactic Acid-Producing Potential of Bacterial Strains Isolated from Food Waste
Lactic acid (LA) is widely used in many industries as a crucial starting material in food products, bio-based materials, and biodegradable polymers. The goals of this research were to isolate LA bacteria from food wastes, assess their potential for LA production, and study their growth characteristi...
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MDPI AG
2022-05-01
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| Series: | Microbiology Research |
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| Online Access: | https://www.mdpi.com/2036-7481/13/2/22 |
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| author | Henriette Peace Uwamahoro Fuyu Li Arbindra Timilsina Binbin Liu Xinzhen Wang Yinping Tian |
| author_facet | Henriette Peace Uwamahoro Fuyu Li Arbindra Timilsina Binbin Liu Xinzhen Wang Yinping Tian |
| author_sort | Henriette Peace Uwamahoro |
| collection | DOAJ |
| description | Lactic acid (LA) is widely used in many industries as a crucial starting material in food products, bio-based materials, and biodegradable polymers. The goals of this research were to isolate LA bacteria from food wastes, assess their potential for LA production, and study their growth characteristics. In this study, six bacterial strains were isolated from food waste and identified using 16S rRNA gene sequencing; namely, <i>Weissella viridescens</i> WJ39, <i>Leuconostoc lactis</i> YS33, <i>Leuconostoc citreum</i> KD42, <i>Leuconostoc mesenteroides</i> VN60, <i>Macrococcus caseolyticus</i> FCI29, and <i>Weissella confusa</i> RG41. <i>W. viridescens</i> WJ39 showed the highest potential for lactic acid production (17.56 g L<sup>−1</sup>day<sup>−</sup><sup>1</sup>), and the lowest potential was found in <i>L. lactis</i> YS33 (14.09 g L<sup>−1</sup>day<sup>−1</sup>). There were significant differences (<i>p</i> < 0.05) in the LA production rates among <i>Weissella</i> spp., <i>Leuconostoc</i> spp., and <i>Macrococcus</i> spp. Moreover, dramatic differences in growth rate were observed among the six strains. <i>W. viridescens</i> WJ39 exhibited the highest growth rate (0.80 h<sup>−1</sup>), while <i>M. caseolyticus</i> FCI29 exhibited the lowest growth rate (0.57 h<sup>−1</sup>). <i>W. viridescens</i> WJ39 also exhibited lactic acid production (at a rate around 2 g L<sup>−1</sup>day<sup>−1</sup>) in a lab incubation experiment with food waste as a nutrient source. The draft genome of <i>W. viridescens</i> WJ39 with 16 contigs was constructed with an N50 of 215217 bp. The genome size was approximately 1.54 Mb, with a GC content of 41%. A <i>hicD</i> gene, known to catalyze the conversion of pyruvate to D-lactate, was discovered in the genome. This study illustrated the potential for the production of lactic acid from food waste with lactic acid bacteria. |
| first_indexed | 2024-03-09T23:02:20Z |
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| language | English |
| last_indexed | 2024-03-09T23:02:20Z |
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| spelling | doaj.art-cdafb849325b491aafa90231600456572023-11-23T17:59:44ZengMDPI AGMicrobiology Research2036-74812022-05-0113227829110.3390/microbiolres13020022An Assessment of the Lactic Acid-Producing Potential of Bacterial Strains Isolated from Food WasteHenriette Peace Uwamahoro0Fuyu Li1Arbindra Timilsina2Binbin Liu3Xinzhen Wang4Yinping Tian5Hebei Key Laboratory of Soil Ecology, Center for Agricultural Resources Research, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Shijiazhuang 050021, ChinaHebei Key Laboratory of Soil Ecology, Center for Agricultural Resources Research, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Shijiazhuang 050021, ChinaHebei Key Laboratory of Soil Ecology, Center for Agricultural Resources Research, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Shijiazhuang 050021, ChinaHebei Key Laboratory of Soil Ecology, Center for Agricultural Resources Research, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Shijiazhuang 050021, ChinaHebei Key Laboratory of Soil Ecology, Center for Agricultural Resources Research, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Shijiazhuang 050021, ChinaHebei Key Laboratory of Soil Ecology, Center for Agricultural Resources Research, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Shijiazhuang 050021, ChinaLactic acid (LA) is widely used in many industries as a crucial starting material in food products, bio-based materials, and biodegradable polymers. The goals of this research were to isolate LA bacteria from food wastes, assess their potential for LA production, and study their growth characteristics. In this study, six bacterial strains were isolated from food waste and identified using 16S rRNA gene sequencing; namely, <i>Weissella viridescens</i> WJ39, <i>Leuconostoc lactis</i> YS33, <i>Leuconostoc citreum</i> KD42, <i>Leuconostoc mesenteroides</i> VN60, <i>Macrococcus caseolyticus</i> FCI29, and <i>Weissella confusa</i> RG41. <i>W. viridescens</i> WJ39 showed the highest potential for lactic acid production (17.56 g L<sup>−1</sup>day<sup>−</sup><sup>1</sup>), and the lowest potential was found in <i>L. lactis</i> YS33 (14.09 g L<sup>−1</sup>day<sup>−1</sup>). There were significant differences (<i>p</i> < 0.05) in the LA production rates among <i>Weissella</i> spp., <i>Leuconostoc</i> spp., and <i>Macrococcus</i> spp. Moreover, dramatic differences in growth rate were observed among the six strains. <i>W. viridescens</i> WJ39 exhibited the highest growth rate (0.80 h<sup>−1</sup>), while <i>M. caseolyticus</i> FCI29 exhibited the lowest growth rate (0.57 h<sup>−1</sup>). <i>W. viridescens</i> WJ39 also exhibited lactic acid production (at a rate around 2 g L<sup>−1</sup>day<sup>−1</sup>) in a lab incubation experiment with food waste as a nutrient source. The draft genome of <i>W. viridescens</i> WJ39 with 16 contigs was constructed with an N50 of 215217 bp. The genome size was approximately 1.54 Mb, with a GC content of 41%. A <i>hicD</i> gene, known to catalyze the conversion of pyruvate to D-lactate, was discovered in the genome. This study illustrated the potential for the production of lactic acid from food waste with lactic acid bacteria.https://www.mdpi.com/2036-7481/13/2/22lactic acid bacteriafood wasteisolation<i>Weissella viridescens</i>growth rate |
| spellingShingle | Henriette Peace Uwamahoro Fuyu Li Arbindra Timilsina Binbin Liu Xinzhen Wang Yinping Tian An Assessment of the Lactic Acid-Producing Potential of Bacterial Strains Isolated from Food Waste Microbiology Research lactic acid bacteria food waste isolation <i>Weissella viridescens</i> growth rate |
| title | An Assessment of the Lactic Acid-Producing Potential of Bacterial Strains Isolated from Food Waste |
| title_full | An Assessment of the Lactic Acid-Producing Potential of Bacterial Strains Isolated from Food Waste |
| title_fullStr | An Assessment of the Lactic Acid-Producing Potential of Bacterial Strains Isolated from Food Waste |
| title_full_unstemmed | An Assessment of the Lactic Acid-Producing Potential of Bacterial Strains Isolated from Food Waste |
| title_short | An Assessment of the Lactic Acid-Producing Potential of Bacterial Strains Isolated from Food Waste |
| title_sort | assessment of the lactic acid producing potential of bacterial strains isolated from food waste |
| topic | lactic acid bacteria food waste isolation <i>Weissella viridescens</i> growth rate |
| url | https://www.mdpi.com/2036-7481/13/2/22 |
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