Isolation and Characterization of Beneficial Bacteria from Food Process Wastes
Abstract
:1. Introduction
2. Materials and Methods
2.1. Sample Collection
2.2. Culture Conditions and Bacterial Isolation
2.3. Microbiome Analysis
2.4. Taxonomical Assignation
2.5. Phylogenetic Analysis
2.6. In Vitro Identification of Indole-3-Acetic Acid (IAA)
2.7. Detection of Extracellular Enzyme Activity
2.8. Antifungal Assay
3. Results
3.1. Bacteria Diversity and Richness
3.2. Isolation of Beneficial Bacteria from FPW Samples
3.3. Biochemical Characteristic of Isolated Bacteria
3.3.1. Proteolytic Assay
3.3.2. Cellulolytic Assay
3.3.3. Ligninolytic Assay
3.3.4. Lipase Assay
3.4. Antifungal Activity Assay
3.5. IAA Assay and Determination
3.6. Identification of Bacteria
4. Discussion
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Sample | Reads | Observed Species (OTUs) a | Alpha Diversity | Coverage | |||
---|---|---|---|---|---|---|---|
Raw | Valid | Shannon | Simpson | Chao1 | |||
FPWR | 31,012 | 30,155 | 50 | 1.185 | 0.414 | 101.1 | 0.99 |
FPWV | 107,597 | 86,350 | 256 | 1.930 | 0.313 | 377.5 | 0.99 |
FPWC | 87,873 | 70,664 | 393 | 5.287 | 0.022 | 2398.5 | 0.99 |
Isolated Strains | Organic Molecule Degradation Activity | Antifungal Activity | Auxin Producing | Morphology | ||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Protein | Cellulose | Lignin | Lipid | P. capsici | R. solani | B. cinerea | Color | Texture | Shape | Elevation | Margin | Color | ||
CGM03 | +++ * | +++ | O | O | O | Cream | Mucoid | Irregular | Flat | Undulate | Cream | |||
CGM05 | O | Beige | Smooth | Round | Convex | Undulate | Beige | |||||||
CGM07 | +++ | +++ | O | O | O | O | Cream | Mucoid | Irregular | Flat | Undulate | Cream | ||
CGM09 | +++ | +++ | O | O | O | Brown | Smooth | Irregular | Flat | Curled | Brown | |||
CGM11 | +++ | +++ | O | O | Cream | Mucoid | Irregular | Flat | Undulate | Cream | ||||
CGM12 | +++ | +++ | O | O | Cream | Mucoid | Irregular | Flat | Undulate | Cream |
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Kim, A.-L.; Park, S.; Hong, Y.-K.; Shin, J.-H.; Joo, S.-H. Isolation and Characterization of Beneficial Bacteria from Food Process Wastes. Microorganisms 2021, 9, 1156. https://doi.org/10.3390/microorganisms9061156
Kim A-L, Park S, Hong Y-K, Shin J-H, Joo S-H. Isolation and Characterization of Beneficial Bacteria from Food Process Wastes. Microorganisms. 2021; 9(6):1156. https://doi.org/10.3390/microorganisms9061156
Chicago/Turabian StyleKim, A-Leum, Seunghye Park, Yoon-Kyoung Hong, Ji-Hwan Shin, and Se-Hwan Joo. 2021. "Isolation and Characterization of Beneficial Bacteria from Food Process Wastes" Microorganisms 9, no. 6: 1156. https://doi.org/10.3390/microorganisms9061156