Diversity and enzymatic activity of the microbiota isolated from compost based on restaurant waste and yard trimmings
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.3389/fsufs.2023.1013361 http://hdl.handle.net/11449/246819 |
Resumo: | Introduction: The bad management of organic waste negatively affects environmental quality and composting has been a viable recycling alternative. Microorganisms are responsible for waste degradation during the composting process and, consequently, for transforming this waste into natural fertilizer. This work aimed to analyze and identify the biodiversity of yeasts and filamentous fungi throughout a composting process based on organic residues under different treatments (commercial inoculum, non-commercial inoculum, and control treatment) and to investigate the enzymatic activity of these microorganisms. Methods: Microorganisms were isolated and identified from samples at 0, 5, 10, 20, 40, 60, and 120 days. Filamentous fungi were identified according to their macroscopic and microscopic characteristics, and yeasts were identified by sequencing the 18S rDNA region. All identified strains were evaluated for ligninolytic, cellulolytic, hemicellulolytic, amylolytic, pectinolytic, proteolytic, lipolytic, and ammonification. During the composting phases, the filamentous fungi were higher than the yeast population. Results and discussion: At the beginning of the process, a higher species diversity was observed, and the population of yeasts and filamentous fungi was, on average, 6.50 log CFU g−1. The microbial communities were similar throughout the process in the two inoculated treatments, which showed more significant microbial activity, diversity, and efficiency in the transformation of organic matter, and consequently, advantages in terms of the final product quality compared to the control treatment. The yeasts Pichia kudriavzevii, Pichia farinosa, Issatchenkia orientalis, and the filamentous fungi of the genus Aspergillus spp. proved to have high biotechnological value and could be used as starter cultures to accelerate the composting process. |
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Diversity and enzymatic activity of the microbiota isolated from compost based on restaurant waste and yard trimmingsDNA sequencingenzymesgardening wastemicrobiotamolecular techniquesorganic residuesIntroduction: The bad management of organic waste negatively affects environmental quality and composting has been a viable recycling alternative. Microorganisms are responsible for waste degradation during the composting process and, consequently, for transforming this waste into natural fertilizer. This work aimed to analyze and identify the biodiversity of yeasts and filamentous fungi throughout a composting process based on organic residues under different treatments (commercial inoculum, non-commercial inoculum, and control treatment) and to investigate the enzymatic activity of these microorganisms. Methods: Microorganisms were isolated and identified from samples at 0, 5, 10, 20, 40, 60, and 120 days. Filamentous fungi were identified according to their macroscopic and microscopic characteristics, and yeasts were identified by sequencing the 18S rDNA region. All identified strains were evaluated for ligninolytic, cellulolytic, hemicellulolytic, amylolytic, pectinolytic, proteolytic, lipolytic, and ammonification. During the composting phases, the filamentous fungi were higher than the yeast population. Results and discussion: At the beginning of the process, a higher species diversity was observed, and the population of yeasts and filamentous fungi was, on average, 6.50 log CFU g−1. The microbial communities were similar throughout the process in the two inoculated treatments, which showed more significant microbial activity, diversity, and efficiency in the transformation of organic matter, and consequently, advantages in terms of the final product quality compared to the control treatment. The yeasts Pichia kudriavzevii, Pichia farinosa, Issatchenkia orientalis, and the filamentous fungi of the genus Aspergillus spp. proved to have high biotechnological value and could be used as starter cultures to accelerate the composting process.Center of Agricultural and Agri-Food Biotechnology From Alentejo Centro de Biotecnologia Agrícola e Agro-Alimentar do Alentejo (CEBAL)Unit of Microbiology Department of Biology Federal University of LavrasUnit of Agrotechnology Department of Agriculture Federal University of LavrasDepartment of Agriculture São Paulo State UniversityDepartment of Agriculture São Paulo State UniversityCentro de Biotecnologia Agrícola e Agro-Alimentar do Alentejo (CEBAL)Federal University of LavrasUniversidade Estadual Paulista (UNESP)da Silva Gaspar, SuelenAssis, Lucas Lenin Resende dePrado, Maria Paula Ramos doPedroso Miguel, Maria GabrielaMagno dos Reis Ferreira, GustavoSchwan, Rosane FreitasPasqual, MoacirRigobelo, Everlon Cid [UNESP]Castro, Rafael PeronButtrós, Victor HugoDória, Joyce2023-07-29T12:51:24Z2023-07-29T12:51:24Z2023-01-30info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.3389/fsufs.2023.1013361Frontiers in Sustainable Food Systems, v. 7.2571-581Xhttp://hdl.handle.net/11449/24681910.3389/fsufs.2023.10133612-s2.0-85147928145Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFrontiers in Sustainable Food Systemsinfo:eu-repo/semantics/openAccess2023-07-29T12:51:24Zoai:repositorio.unesp.br:11449/246819Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T17:06:34.490593Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Diversity and enzymatic activity of the microbiota isolated from compost based on restaurant waste and yard trimmings |
title |
Diversity and enzymatic activity of the microbiota isolated from compost based on restaurant waste and yard trimmings |
spellingShingle |
Diversity and enzymatic activity of the microbiota isolated from compost based on restaurant waste and yard trimmings da Silva Gaspar, Suelen DNA sequencing enzymes gardening waste microbiota molecular techniques organic residues |
title_short |
Diversity and enzymatic activity of the microbiota isolated from compost based on restaurant waste and yard trimmings |
title_full |
Diversity and enzymatic activity of the microbiota isolated from compost based on restaurant waste and yard trimmings |
title_fullStr |
Diversity and enzymatic activity of the microbiota isolated from compost based on restaurant waste and yard trimmings |
title_full_unstemmed |
Diversity and enzymatic activity of the microbiota isolated from compost based on restaurant waste and yard trimmings |
title_sort |
Diversity and enzymatic activity of the microbiota isolated from compost based on restaurant waste and yard trimmings |
author |
da Silva Gaspar, Suelen |
author_facet |
da Silva Gaspar, Suelen Assis, Lucas Lenin Resende de Prado, Maria Paula Ramos do Pedroso Miguel, Maria Gabriela Magno dos Reis Ferreira, Gustavo Schwan, Rosane Freitas Pasqual, Moacir Rigobelo, Everlon Cid [UNESP] Castro, Rafael Peron Buttrós, Victor Hugo Dória, Joyce |
author_role |
author |
author2 |
Assis, Lucas Lenin Resende de Prado, Maria Paula Ramos do Pedroso Miguel, Maria Gabriela Magno dos Reis Ferreira, Gustavo Schwan, Rosane Freitas Pasqual, Moacir Rigobelo, Everlon Cid [UNESP] Castro, Rafael Peron Buttrós, Victor Hugo Dória, Joyce |
author2_role |
author author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Centro de Biotecnologia Agrícola e Agro-Alimentar do Alentejo (CEBAL) Federal University of Lavras Universidade Estadual Paulista (UNESP) |
dc.contributor.author.fl_str_mv |
da Silva Gaspar, Suelen Assis, Lucas Lenin Resende de Prado, Maria Paula Ramos do Pedroso Miguel, Maria Gabriela Magno dos Reis Ferreira, Gustavo Schwan, Rosane Freitas Pasqual, Moacir Rigobelo, Everlon Cid [UNESP] Castro, Rafael Peron Buttrós, Victor Hugo Dória, Joyce |
dc.subject.por.fl_str_mv |
DNA sequencing enzymes gardening waste microbiota molecular techniques organic residues |
topic |
DNA sequencing enzymes gardening waste microbiota molecular techniques organic residues |
description |
Introduction: The bad management of organic waste negatively affects environmental quality and composting has been a viable recycling alternative. Microorganisms are responsible for waste degradation during the composting process and, consequently, for transforming this waste into natural fertilizer. This work aimed to analyze and identify the biodiversity of yeasts and filamentous fungi throughout a composting process based on organic residues under different treatments (commercial inoculum, non-commercial inoculum, and control treatment) and to investigate the enzymatic activity of these microorganisms. Methods: Microorganisms were isolated and identified from samples at 0, 5, 10, 20, 40, 60, and 120 days. Filamentous fungi were identified according to their macroscopic and microscopic characteristics, and yeasts were identified by sequencing the 18S rDNA region. All identified strains were evaluated for ligninolytic, cellulolytic, hemicellulolytic, amylolytic, pectinolytic, proteolytic, lipolytic, and ammonification. During the composting phases, the filamentous fungi were higher than the yeast population. Results and discussion: At the beginning of the process, a higher species diversity was observed, and the population of yeasts and filamentous fungi was, on average, 6.50 log CFU g−1. The microbial communities were similar throughout the process in the two inoculated treatments, which showed more significant microbial activity, diversity, and efficiency in the transformation of organic matter, and consequently, advantages in terms of the final product quality compared to the control treatment. The yeasts Pichia kudriavzevii, Pichia farinosa, Issatchenkia orientalis, and the filamentous fungi of the genus Aspergillus spp. proved to have high biotechnological value and could be used as starter cultures to accelerate the composting process. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-07-29T12:51:24Z 2023-07-29T12:51:24Z 2023-01-30 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.3389/fsufs.2023.1013361 Frontiers in Sustainable Food Systems, v. 7. 2571-581X http://hdl.handle.net/11449/246819 10.3389/fsufs.2023.1013361 2-s2.0-85147928145 |
url |
http://dx.doi.org/10.3389/fsufs.2023.1013361 http://hdl.handle.net/11449/246819 |
identifier_str_mv |
Frontiers in Sustainable Food Systems, v. 7. 2571-581X 10.3389/fsufs.2023.1013361 2-s2.0-85147928145 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Frontiers in Sustainable Food Systems |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
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1808128756549681152 |