Protection of surplus food from fungal spoilage using Streptomyces spp.: a green approach
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ORIGINAL PAPER
Protection of surplus food from fungal spoilage using Streptomyces spp.: a green approach Munendra Kumar1 · Prateek Kumar1 · Payal Das1 · Renu Solanki2 · Monisha Khanna Kapur1 Received: 10 July 2020 / Revised: 23 September 2020 / Accepted: 6 October 2020 © Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract Consortia of Streptomyces spp. (colonies 169, 194, 165 and 130) used in this study are an efficient producer of secondary metabolites like chitinases and antifungal compounds, which may help in the protection of surplus food from spoilage. Qualitative screening for chitinase production and taxonomy of these colonies were undertaken in our previous studies. In the current study, GC–MS analysis of extract produced from the consortia of Streptomyces strains was done for the identification of antifungal compounds. Treatment of surplus food with activated consortia of Streptomyces spp. has protected powdered food for a month, whereas fresh food (unpowdered) was preserved for two days. A control sample of surplus food (untreated) was kept to check the contamination, which resulted in the growth of three fungi (FP-1, FG-1, and FB-1). Taxonomic characterization of fungi and identification of toxic compounds produced from them were done by ITS amplification and GC–MS analysis, respectively. The study shows that the secondary metabolites from Streptomyces spp. have the potential to protect the food from mycotoxin contamination. Based on literature reports, this is for the first time that bioactive compounds and chitinases produced from Streptomyces are being used for the protection and management of surplus food. Keywords Streptomyces · Secondary metabolites · Food protection · Food-spoiling fungus · Mycotoxins
Introduction Wastage of food is a critical and global issue, which is not getting a proper solution. About one-third of the annual gross production of food is being wasted because of improper management, unawareness and many other factors (Ghosh et al. 2016). Wastage of food, on one side, leads to scarcity of limited food resources and while on another side, it affects the environment and human health. According to the “Hunger map 2019” of the “World Food Program” published on 1st august 2019, more than one in nine of the world population is starving due to lack of food (World hunger map (World food program(2019)Hunger map.https://www.wfp. org/publications/2019-hunger-map 2019). Contamination Communicated by Erko Stackebrandt. * Monisha Khanna Kapur [email protected] 1
Microbial Technology Lab, Acharya Narendra Dev College, University of Delhi, New Delhi 110 019, India
Deen Dayal Upadhyaya College, University of Delhi, New Delhi 110 078, India
2
of food and feedstock with pathogenic fungus is a major disadvantageous and global problem. The research community has given lots of effort to minimize food and feed product contamination. However, the protection of surplus food is still untouched, and it is a single key to a hygienic environment and food security.
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