Antibiotic resistance profiling and valorization of food waste streams to starter culture biomass and exopolysaccharides through fed-batch fermentations

Chavan Priyanka Yashwant; Vijay Rajendran; Srinivasan Krishnamoorthy; Baskaran Nagarathinam; Ashish Rawson; Arunkumar Anandharaj; Vignesh Sivanandham

doi:10.1007/s10068-022-01222-9

Antibiotic resistance profiling and valorization of food waste streams to starter culture biomass and exopolysaccharides through fed-batch fermentations

Food Sci Biotechnol. 2022 Dec 20;32(6):863-874. doi: 10.1007/s10068-022-01222-9. eCollection 2023 May.

Authors

Chavan Priyanka Yashwant¹, Vijay Rajendran¹, Srinivasan Krishnamoorthy¹, Baskaran Nagarathinam¹, Ashish Rawson¹, Arunkumar Anandharaj¹, Vignesh Sivanandham¹

Affiliation

¹ National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T), Thanjavur, 613005 Tamil Nadu India.

Abstract

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.

Supplementary information: The online version contains supplementary material available at 10.1007/s10068-022-01222-9.

Keywords: Antibiotic resistance; Fed-batch fermentation, Lactic acid bacteria; Food Waste; Food waste utilization.

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