Recycling or organic waste generated in gastronomic activity

Autores
Chalón, Myriam; Terán, Victoria; Arena, Mario Eduardo; Oliszewky, Ruben; Gonzalez, Silvia Nelina
Año de publicación
2011
Idioma
inglés
Tipo de recurso
documento de conferencia
Estado
versión publicada
Descripción
The solid waste generated in gastronomic activity, in our country, represents, a health problem. The solution could begin with a differential collection of these wastes and their recycling for specific purposes. The aim of this study was to design a culture medium for bacteria and fungi, whose nutrients came from organic waste generated in restaurants. The average percentage composition was: Crude protein 0.77 ± 0.18, dry matter: 1.53 ± 0.05, carbohydrates: 1.00 ± 0.03 and ash: 0.95 ± 0.14. This medium was used for biomass (bacteria and yeasts) and no significant differences (p > 0.05) were found in relation to commercial culture media, when were found in relation to commercial culture media, when Lactobacillus plantarum ATCC7469, Lactobacillus rhamnosus O236, Lactobacillus sp L46, Enterococcus sp C999, Staphylococcus aureus E2, Shigella sonnei S3, Salmonella enteritidis S4, Saccharomyces cerevisiae L1 and Schizosaccharomyces sp L2 were cultivated. The only organism included in this study, unable to develop in the culture media designed was Streptococcus Pa E1. The Streptococcus genus requires, for an optimal performance, complex media enriched with blood. Since the purpose of our study was to consider a minimal medium, blood addition was not considered, even knowing the nutritional requirements of this genus of bacteria. Our results allowed infer the conversion of organic waste in an alternative culture medium with a good yield in biomass. In addition, this medium showed some characteristics as accessibility (in any region of the country can be elaborated), low cost because, for processing, wastes generated in quantities and often highly were required; versatility (allows the growth of Gram-negative and Gram positive bacteria and also yeast). The single cell proteins have an important nutritional value due to high content of vitamins and lipids. Moreover these proteins present, in general, a whole set of essential amino acids. For this reason, yeast cells are usually used in animal feeding. The studies about technological process for elaborating the designed medium are in progress.
Fil: Chalón, Myriam. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Terán, Victoria. Universidad Nacional de Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Arena, Mario Eduardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Oliszewky, Ruben. Universidad Nacional de Tucumán. Facultad de Agronomía y Zootecnia; Argentina
Fil: Gonzalez, Silvia Nelina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
VII Congreso Argentino de Microbiología General
San Miguel de Tucumán
Argentina
Sociedad Argentina de Microbiología General
Materia
GASTRONIC
WASTE
BACTERIAL MEDIUM
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/264042
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Recycling or organic waste generated in gastronomic activityChalón, MyriamTerán, VictoriaArena, Mario EduardoOliszewky, RubenGonzalez, Silvia NelinaGASTRONICWASTEBACTERIAL MEDIUMhttps://purl.org/becyt/ford/2.8https://purl.org/becyt/ford/2The solid waste generated in gastronomic activity, in our country, represents, a health problem. The solution could begin with a differential collection of these wastes and their recycling for specific purposes. The aim of this study was to design a culture medium for bacteria and fungi, whose nutrients came from organic waste generated in restaurants. The average percentage composition was: Crude protein 0.77 ± 0.18, dry matter: 1.53 ± 0.05, carbohydrates: 1.00 ± 0.03 and ash: 0.95 ± 0.14. This medium was used for biomass (bacteria and yeasts) and no significant differences (p > 0.05) were found in relation to commercial culture media, when were found in relation to commercial culture media, when Lactobacillus plantarum ATCC7469, Lactobacillus rhamnosus O236, Lactobacillus sp L46, Enterococcus sp C999, Staphylococcus aureus E2, Shigella sonnei S3, Salmonella enteritidis S4, Saccharomyces cerevisiae L1 and Schizosaccharomyces sp L2 were cultivated. The only organism included in this study, unable to develop in the culture media designed was Streptococcus Pa E1. The Streptococcus genus requires, for an optimal performance, complex media enriched with blood. Since the purpose of our study was to consider a minimal medium, blood addition was not considered, even knowing the nutritional requirements of this genus of bacteria. Our results allowed infer the conversion of organic waste in an alternative culture medium with a good yield in biomass. In addition, this medium showed some characteristics as accessibility (in any region of the country can be elaborated), low cost because, for processing, wastes generated in quantities and often highly were required; versatility (allows the growth of Gram-negative and Gram positive bacteria and also yeast). The single cell proteins have an important nutritional value due to high content of vitamins and lipids. Moreover these proteins present, in general, a whole set of essential amino acids. For this reason, yeast cells are usually used in animal feeding. The studies about technological process for elaborating the designed medium are in progress.Fil: Chalón, Myriam. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Terán, Victoria. Universidad Nacional de Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Arena, Mario Eduardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; ArgentinaFil: Oliszewky, Ruben. Universidad Nacional de Tucumán. Facultad de Agronomía y Zootecnia; ArgentinaFil: Gonzalez, Silvia Nelina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaVII Congreso Argentino de Microbiología GeneralSan Miguel de TucumánArgentinaSociedad Argentina de Microbiología GeneralSociedad Argentina de Microbiología General2011info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObjectCongresoBookhttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciaapplication/pdfimage/jpegapplication/pdfhttp://hdl.handle.net/11336/264042Recycling or organic waste generated in gastronomic activity; VII Congreso Argentino de Microbiología General; San Miguel de Tucumán; Argentina; 2011; 76-76CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://samige.org.ar/wp-content/uploads/2022/10/Libro-SAMIGE-2011.pdfNacionalinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:56:45Zoai:ri.conicet.gov.ar:11336/264042instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:56:45.999CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Recycling or organic waste generated in gastronomic activity
title Recycling or organic waste generated in gastronomic activity
spellingShingle Recycling or organic waste generated in gastronomic activity
Chalón, Myriam
GASTRONIC
WASTE
BACTERIAL MEDIUM
title_short Recycling or organic waste generated in gastronomic activity
title_full Recycling or organic waste generated in gastronomic activity
title_fullStr Recycling or organic waste generated in gastronomic activity
title_full_unstemmed Recycling or organic waste generated in gastronomic activity
title_sort Recycling or organic waste generated in gastronomic activity
dc.creator.none.fl_str_mv Chalón, Myriam
Terán, Victoria
Arena, Mario Eduardo
Oliszewky, Ruben
Gonzalez, Silvia Nelina
author Chalón, Myriam
author_facet Chalón, Myriam
Terán, Victoria
Arena, Mario Eduardo
Oliszewky, Ruben
Gonzalez, Silvia Nelina
author_role author
author2 Terán, Victoria
Arena, Mario Eduardo
Oliszewky, Ruben
Gonzalez, Silvia Nelina
author2_role author
author
author
author
dc.subject.none.fl_str_mv GASTRONIC
WASTE
BACTERIAL MEDIUM
topic GASTRONIC
WASTE
BACTERIAL MEDIUM
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.8
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The solid waste generated in gastronomic activity, in our country, represents, a health problem. The solution could begin with a differential collection of these wastes and their recycling for specific purposes. The aim of this study was to design a culture medium for bacteria and fungi, whose nutrients came from organic waste generated in restaurants. The average percentage composition was: Crude protein 0.77 ± 0.18, dry matter: 1.53 ± 0.05, carbohydrates: 1.00 ± 0.03 and ash: 0.95 ± 0.14. This medium was used for biomass (bacteria and yeasts) and no significant differences (p > 0.05) were found in relation to commercial culture media, when were found in relation to commercial culture media, when Lactobacillus plantarum ATCC7469, Lactobacillus rhamnosus O236, Lactobacillus sp L46, Enterococcus sp C999, Staphylococcus aureus E2, Shigella sonnei S3, Salmonella enteritidis S4, Saccharomyces cerevisiae L1 and Schizosaccharomyces sp L2 were cultivated. The only organism included in this study, unable to develop in the culture media designed was Streptococcus Pa E1. The Streptococcus genus requires, for an optimal performance, complex media enriched with blood. Since the purpose of our study was to consider a minimal medium, blood addition was not considered, even knowing the nutritional requirements of this genus of bacteria. Our results allowed infer the conversion of organic waste in an alternative culture medium with a good yield in biomass. In addition, this medium showed some characteristics as accessibility (in any region of the country can be elaborated), low cost because, for processing, wastes generated in quantities and often highly were required; versatility (allows the growth of Gram-negative and Gram positive bacteria and also yeast). The single cell proteins have an important nutritional value due to high content of vitamins and lipids. Moreover these proteins present, in general, a whole set of essential amino acids. For this reason, yeast cells are usually used in animal feeding. The studies about technological process for elaborating the designed medium are in progress.
Fil: Chalón, Myriam. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Terán, Victoria. Universidad Nacional de Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Arena, Mario Eduardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Oliszewky, Ruben. Universidad Nacional de Tucumán. Facultad de Agronomía y Zootecnia; Argentina
Fil: Gonzalez, Silvia Nelina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
VII Congreso Argentino de Microbiología General
San Miguel de Tucumán
Argentina
Sociedad Argentina de Microbiología General
description The solid waste generated in gastronomic activity, in our country, represents, a health problem. The solution could begin with a differential collection of these wastes and their recycling for specific purposes. The aim of this study was to design a culture medium for bacteria and fungi, whose nutrients came from organic waste generated in restaurants. The average percentage composition was: Crude protein 0.77 ± 0.18, dry matter: 1.53 ± 0.05, carbohydrates: 1.00 ± 0.03 and ash: 0.95 ± 0.14. This medium was used for biomass (bacteria and yeasts) and no significant differences (p > 0.05) were found in relation to commercial culture media, when were found in relation to commercial culture media, when Lactobacillus plantarum ATCC7469, Lactobacillus rhamnosus O236, Lactobacillus sp L46, Enterococcus sp C999, Staphylococcus aureus E2, Shigella sonnei S3, Salmonella enteritidis S4, Saccharomyces cerevisiae L1 and Schizosaccharomyces sp L2 were cultivated. The only organism included in this study, unable to develop in the culture media designed was Streptococcus Pa E1. The Streptococcus genus requires, for an optimal performance, complex media enriched with blood. Since the purpose of our study was to consider a minimal medium, blood addition was not considered, even knowing the nutritional requirements of this genus of bacteria. Our results allowed infer the conversion of organic waste in an alternative culture medium with a good yield in biomass. In addition, this medium showed some characteristics as accessibility (in any region of the country can be elaborated), low cost because, for processing, wastes generated in quantities and often highly were required; versatility (allows the growth of Gram-negative and Gram positive bacteria and also yeast). The single cell proteins have an important nutritional value due to high content of vitamins and lipids. Moreover these proteins present, in general, a whole set of essential amino acids. For this reason, yeast cells are usually used in animal feeding. The studies about technological process for elaborating the designed medium are in progress.
publishDate 2011
dc.date.none.fl_str_mv 2011
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/conferenceObject
Congreso
Book
http://purl.org/coar/resource_type/c_5794
info:ar-repo/semantics/documentoDeConferencia
status_str publishedVersion
format conferenceObject
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/264042
Recycling or organic waste generated in gastronomic activity; VII Congreso Argentino de Microbiología General; San Miguel de Tucumán; Argentina; 2011; 76-76
CONICET Digital
CONICET
url http://hdl.handle.net/11336/264042
identifier_str_mv Recycling or organic waste generated in gastronomic activity; VII Congreso Argentino de Microbiología General; San Miguel de Tucumán; Argentina; 2011; 76-76
CONICET Digital
CONICET
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language eng
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image/jpeg
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dc.coverage.none.fl_str_mv Nacional
dc.publisher.none.fl_str_mv Sociedad Argentina de Microbiología General
publisher.none.fl_str_mv Sociedad Argentina de Microbiología General
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