Co-Fermentation of Food Waste and Municipal Sludge from the Saudi Arabian Environment to Improve Lactic Acid Production by <i>Lactobacillus rhamnosus</i> AW3 Isolated from Date Processing Waste
Food waste and municipal sludge were used as the substrates for the biosynthesis of lactic acid in a batch fermentor. The probiotic bacterial strain <i>Lactobacillus rhamnosus</i> AW3 isolated from date processing waste was used to produce lactic acid in a batch fermentor. Co-fermentatio...
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doaj-3daaff00ae01469990af888a7c171cc22020-11-25T03:11:30ZengMDPI AGSustainability2071-10502020-08-01126899689910.3390/su12176899Co-Fermentation of Food Waste and Municipal Sludge from the Saudi Arabian Environment to Improve Lactic Acid Production by <i>Lactobacillus rhamnosus</i> AW3 Isolated from Date Processing WasteNaif Abdullah Al-Dhabi0Galal Ali Esmail1Mariadhas Valan Arasu2Addiriyah Chair for Environmental Studies, Department of Botany and Microbiology, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi ArabiaAddiriyah Chair for Environmental Studies, Department of Botany and Microbiology, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi ArabiaAddiriyah Chair for Environmental Studies, Department of Botany and Microbiology, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi ArabiaFood waste and municipal sludge were used as the substrates for the biosynthesis of lactic acid in a batch fermentor. The probiotic bacterial strain <i>Lactobacillus rhamnosus</i> AW3 isolated from date processing waste was used to produce lactic acid in a batch fermentor. Co-fermentation enhanced the biosynthesis of lactic acid and decreased substrate inhibition more than mono-substrate fermentation. A maximum yield of 28.4 ± 0.87 g/L of lactic acid was obtained through co-fermentation of food waste and municipal sludge at an optimized ratio of 2:0.5. Lactic acid production was improved by the supplementation of fructose, peptone, and sodium dihydrogen phosphate at pH 5.5 after 48 h fermentation. This production was approximately three-fold higher than that during mono-fermentation of food waste. The tested bacterial strains were obtained from the Microbial Type Culture Collection (MTCC). Lactic acid showed potent antimicrobial activity against pathogenic organisms, such as <i>Bacillus subtilis</i> MTCC 5981 (14 mm), <i>Staphylococcus aureus</i> MTCC 737 (20 mm), <i>Pseudomonas aeruginosa</i> MTCC 424 (24 mm), <i>Enterobacter aerogenes</i> MTCC111 (19 mm), <i>Escherichia coli</i> MTCC 443 (18 mm), <i>Penicillium chrysogenum</i> MTCC 5108 (19 mm), and <i>Aspergillus niger</i> MTCC 282 (19 mm). The antimicrobial properties of lactic acid have significant potential to inhibit the growth of pathogenic bacteria and fungi and improve probiotic properties. The lactic acid extracted from <i>L. rhamnosus</i> AW3 decreased the pH value of soil (<i>p</i> < 0.01) and increased the availability of soil phosphorus (<i>p</i> < 0.01). These findings demonstrate the bioconversion of food waste and municipal sludge into lactic acid, and the recycling of food wastes in urban areas to enhance soil nutrients.https://www.mdpi.com/2071-1050/12/17/6899food wastemunicipal solid sludgeco-fermentation<i>Lactobacillus rhamnosus</i>lactic acidwaste recycling |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Naif Abdullah Al-Dhabi Galal Ali Esmail Mariadhas Valan Arasu |
spellingShingle |
Naif Abdullah Al-Dhabi Galal Ali Esmail Mariadhas Valan Arasu Co-Fermentation of Food Waste and Municipal Sludge from the Saudi Arabian Environment to Improve Lactic Acid Production by <i>Lactobacillus rhamnosus</i> AW3 Isolated from Date Processing Waste Sustainability food waste municipal solid sludge co-fermentation <i>Lactobacillus rhamnosus</i> lactic acid waste recycling |
author_facet |
Naif Abdullah Al-Dhabi Galal Ali Esmail Mariadhas Valan Arasu |
author_sort |
Naif Abdullah Al-Dhabi |
title |
Co-Fermentation of Food Waste and Municipal Sludge from the Saudi Arabian Environment to Improve Lactic Acid Production by <i>Lactobacillus rhamnosus</i> AW3 Isolated from Date Processing Waste |
title_short |
Co-Fermentation of Food Waste and Municipal Sludge from the Saudi Arabian Environment to Improve Lactic Acid Production by <i>Lactobacillus rhamnosus</i> AW3 Isolated from Date Processing Waste |
title_full |
Co-Fermentation of Food Waste and Municipal Sludge from the Saudi Arabian Environment to Improve Lactic Acid Production by <i>Lactobacillus rhamnosus</i> AW3 Isolated from Date Processing Waste |
title_fullStr |
Co-Fermentation of Food Waste and Municipal Sludge from the Saudi Arabian Environment to Improve Lactic Acid Production by <i>Lactobacillus rhamnosus</i> AW3 Isolated from Date Processing Waste |
title_full_unstemmed |
Co-Fermentation of Food Waste and Municipal Sludge from the Saudi Arabian Environment to Improve Lactic Acid Production by <i>Lactobacillus rhamnosus</i> AW3 Isolated from Date Processing Waste |
title_sort |
co-fermentation of food waste and municipal sludge from the saudi arabian environment to improve lactic acid production by <i>lactobacillus rhamnosus</i> aw3 isolated from date processing waste |
publisher |
MDPI AG |
series |
Sustainability |
issn |
2071-1050 |
publishDate |
2020-08-01 |
description |
Food waste and municipal sludge were used as the substrates for the biosynthesis of lactic acid in a batch fermentor. The probiotic bacterial strain <i>Lactobacillus rhamnosus</i> AW3 isolated from date processing waste was used to produce lactic acid in a batch fermentor. Co-fermentation enhanced the biosynthesis of lactic acid and decreased substrate inhibition more than mono-substrate fermentation. A maximum yield of 28.4 ± 0.87 g/L of lactic acid was obtained through co-fermentation of food waste and municipal sludge at an optimized ratio of 2:0.5. Lactic acid production was improved by the supplementation of fructose, peptone, and sodium dihydrogen phosphate at pH 5.5 after 48 h fermentation. This production was approximately three-fold higher than that during mono-fermentation of food waste. The tested bacterial strains were obtained from the Microbial Type Culture Collection (MTCC). Lactic acid showed potent antimicrobial activity against pathogenic organisms, such as <i>Bacillus subtilis</i> MTCC 5981 (14 mm), <i>Staphylococcus aureus</i> MTCC 737 (20 mm), <i>Pseudomonas aeruginosa</i> MTCC 424 (24 mm), <i>Enterobacter aerogenes</i> MTCC111 (19 mm), <i>Escherichia coli</i> MTCC 443 (18 mm), <i>Penicillium chrysogenum</i> MTCC 5108 (19 mm), and <i>Aspergillus niger</i> MTCC 282 (19 mm). The antimicrobial properties of lactic acid have significant potential to inhibit the growth of pathogenic bacteria and fungi and improve probiotic properties. The lactic acid extracted from <i>L. rhamnosus</i> AW3 decreased the pH value of soil (<i>p</i> < 0.01) and increased the availability of soil phosphorus (<i>p</i> < 0.01). These findings demonstrate the bioconversion of food waste and municipal sludge into lactic acid, and the recycling of food wastes in urban areas to enhance soil nutrients. |
topic |
food waste municipal solid sludge co-fermentation <i>Lactobacillus rhamnosus</i> lactic acid waste recycling |
url |
https://www.mdpi.com/2071-1050/12/17/6899 |
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