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Bacterial Communities Changes during Food Waste Spoilage

Food waste is an important component of municipal solid waste worldwide. There are various ways to treat or utilize food waste, such as, biogas fermentation, animal feed, etc. but pathogens and mycotoxins that accumulate in the process of spoilage can present a health hazard. However, spoilage of fo...

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Autores principales: Wu, Shanghua, Xu, Shengjun, Chen, Xi, Sun, Haishu, Hu, Mingli, Bai, Zhihui, Zhuang, Guoqiang, Zhuang, Xuliang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5974359/
https://www.ncbi.nlm.nih.gov/pubmed/29844418
http://dx.doi.org/10.1038/s41598-018-26494-2
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author Wu, Shanghua
Xu, Shengjun
Chen, Xi
Sun, Haishu
Hu, Mingli
Bai, Zhihui
Zhuang, Guoqiang
Zhuang, Xuliang
author_facet Wu, Shanghua
Xu, Shengjun
Chen, Xi
Sun, Haishu
Hu, Mingli
Bai, Zhihui
Zhuang, Guoqiang
Zhuang, Xuliang
author_sort Wu, Shanghua
collection PubMed
description Food waste is an important component of municipal solid waste worldwide. There are various ways to treat or utilize food waste, such as, biogas fermentation, animal feed, etc. but pathogens and mycotoxins that accumulate in the process of spoilage can present a health hazard. However, spoilage of food waste has not yet been studied, and there are no reports of the bacterial communities present in this waste. In this research, food waste was collected and placed at two different temperatures. We investigated the spoilage microbiota by using culture-independent methods and measured the possible mycotoxins may appear in the spoilage process. The results showed that lactic acid bacteria are the most important bacteria in the food waste community, regardless of the temperature. Few microbial pathogens and aflatoxins were found in the spoilage process. This suggests that if food waste is stored at a relatively low temperature and for a short duration, there will be less risk for utilization.
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spelling pubmed-59743592018-05-31 Bacterial Communities Changes during Food Waste Spoilage Wu, Shanghua Xu, Shengjun Chen, Xi Sun, Haishu Hu, Mingli Bai, Zhihui Zhuang, Guoqiang Zhuang, Xuliang Sci Rep Article Food waste is an important component of municipal solid waste worldwide. There are various ways to treat or utilize food waste, such as, biogas fermentation, animal feed, etc. but pathogens and mycotoxins that accumulate in the process of spoilage can present a health hazard. However, spoilage of food waste has not yet been studied, and there are no reports of the bacterial communities present in this waste. In this research, food waste was collected and placed at two different temperatures. We investigated the spoilage microbiota by using culture-independent methods and measured the possible mycotoxins may appear in the spoilage process. The results showed that lactic acid bacteria are the most important bacteria in the food waste community, regardless of the temperature. Few microbial pathogens and aflatoxins were found in the spoilage process. This suggests that if food waste is stored at a relatively low temperature and for a short duration, there will be less risk for utilization. Nature Publishing Group UK 2018-05-29 /pmc/articles/PMC5974359/ /pubmed/29844418 http://dx.doi.org/10.1038/s41598-018-26494-2 Text en © The Author(s) 2018 Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.
spellingShingle Article
Wu, Shanghua
Xu, Shengjun
Chen, Xi
Sun, Haishu
Hu, Mingli
Bai, Zhihui
Zhuang, Guoqiang
Zhuang, Xuliang
Bacterial Communities Changes during Food Waste Spoilage
title Bacterial Communities Changes during Food Waste Spoilage
title_full Bacterial Communities Changes during Food Waste Spoilage
title_fullStr Bacterial Communities Changes during Food Waste Spoilage
title_full_unstemmed Bacterial Communities Changes during Food Waste Spoilage
title_short Bacterial Communities Changes during Food Waste Spoilage
title_sort bacterial communities changes during food waste spoilage
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5974359/
https://www.ncbi.nlm.nih.gov/pubmed/29844418
http://dx.doi.org/10.1038/s41598-018-26494-2
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