Native Microbiota of Rapeseed Cake as Potential Source of Industrial Producers

Olga Sverdlova; Elizaveta Podshivalova; Natalya Sharova; Daria Belova

doi:doi:10.21603/2074-9414-2024-2-2504

UDC 63

Native Microbiota of Rapeseed Cake as Potential Source of Industrial Producers

Published в Food Processing: Techniques and Technology · Volume 54, Issue 2, 2024 · Pages 245–260 · Rubrics: ORIGINAL ARTICLE

DOI 10.21603/2074-9414-2024-2-2504

Received: 05.12.2023 Accepted: 06.02.2024 Published: 03.07.2024 Language of publication: RUS

Authors

Olga Sverdlova ¹ iD · Elizaveta Podshivalova ² iD · Natalya Sharova ³ iD · Daria Belova ⁴ iD

1 All-Russian Research Institute for Food Additives
Saint Petersburg, Russian Federation

2 ITMO University
Saint Petersburg, Russian Federation

3 All-Russian Research Institute for Food Additives
, ITMO University
Saint Petersburg, Russian Federation

4 All-Russian Research Institute for Food Additives
Saint Petersburg, Russian Federation

ABSTRACT

Rapeseed oil production is very active in Russia. Its main by-product is cake: its chemical composition and availability make it an excellent source of nutrients in microbial cultivation to be used as biologically active compounds or as part of functional products. The research objective was to study the native microbiota of rapeseed cake under conditions of high humidity, as well as to describe the morphology of isolated microorganisms and determine their genera by NGS sequencing. The study featured rapeseed cake and microbial colonies isolated after 2, 5, 7, and 9 days of fermentation. The microbial isolates were obtained by the method of surface and deep cultivation on solid and liquid nutrient media, respectively. The metagenomic analysis of the microbial taxonomy involved sequencing on the Illumina platform. The experiment revealed 16 types of colonies with different morphology. Colonies with morphology 1, 3, 8, 12, and 13 were predominant for all fermentation periods, which means that they grew as isolates during the liquid-phase fermentation. The metagenomic analysis revealed at least 28 genera of bacteria in the rapeseed cake suspensions. The highest percentage belonged to Weisella (≤ 45.8% on day 2), Acinetobacter (≤ 40.6% on day 7), Lactobacillus (≤ 15.7% on day 5), Leuconostoc (≤ 15.1% on day 7), Enterococcus (≤ 14.6% on day 5), and Paenibacillus (≤ 16.3% on day 9). The obtained isolates could be of interest as industrial producers of useful metabolites, e.g., enzymes, pigments, organic acids, etc. Further research will identify the microbial species, their useful properties, and optimal cultivation conditions.

KEYWORDS

Rapeseed cake food production waste native microbiota ferm entation microorganisms-producers

Information Text

Authors:

1. All-Russian Research Institute for Food Additives

Saint Petersburg, Russian Federation

2. ITMO University

Saint Petersburg, Russian Federation

3. All-Russian Research Institute for Food Additives

ITMO University

Saint Petersburg, Russian Federation

4. All-Russian Research Institute for Food Additives

Saint Petersburg, Russian Federation

Type:

Article

Pages:

from 245 to 260

Status:

Published

Subject area:

UDC 63

Language:

Russian, English

Keywords:

Rapeseed, cake, food production waste, native microbiota, ferm entation, microorganisms-producers

Funding

The research was part of FGUS-2022-0003 research topic, State Assignment No. 075-01190-22-00 to the All-Russian Research Institute for Food Additives (VNIIPD).

Text

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