Advertisement

Journal of Polymer Research

, 24:159 | Cite as

Identification of Cellulosimicrobium sp., a poly(3-hydroxybutyrate)-degrading bacterium isolated from washed rind cheese, Pont-l’évêque lait cru

  • Yohko Tachibana
  • Senri Hayashi
  • Miwa Suzuki
  • Phouvilay Soulenthone
  • Yuya Tachibana
  • Ken-ichi Kasuya
ORIGINAL PAPER
Part of the following topical collections:
  1. Topical Collection on Bio-Based Polymers

Abstract

Environmental pollution caused by commodity plastics has become a global issue. As a result, biodegradable plastics have found multiple applications in recent years, particularly in the manufacture of food packaging containers. However, microbes present in fermented foods have been found to degrade biodegradable plastics. In this study, we report, for the first time, a poly(3-hydroxybutyrate) (P(3HB))-degrading bacterium isolated from a type of washed rind cheese, Pont-l'évêque lait cru. The P(3HB)-degrading isolate, designated as PONα, was characterized in detail. The strain was found to be gram-positive and filamentous-shaped; the DNA G+C content was 71.6 mol%, and anteiso-C15:0 was found to be the major fatty acid. The strain grew well in the range of 37–40 °C and formed a large clear zone on P(3HB) medium at 37 °C. The phenotypic properties and phylogenetic inference indicated that strain PONα is closely related to Cellulosimicrobium cellulans. Strain PONα formed a clear zone on P(3HB), LB with P(3HB), poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV), and chitin media plates, whereas no clear zone was found on poly(ethylene succinate) (PESu), poly(butylene succinate) (PBSu), poly(ε-caprolactone) (PCL), poly(lactic acid) (PLA), poly(butylene adipate-co-butylene terephthalate) (PBAT), poly(butylene succinate-co-butylene adipate) (PBSA), and olive oil media plates. Relatively higher P(3HB) hydrolytic activity was observed in the culture supernatant under the co-existence of P(3HB) and the cheese, suggesting that a component of the cheese plays an important role in the hydrolytic activity. These results indicate that microbiota in fermented foods such as cheese can degrade biodegradable plastics, thereby reducing their quality. Therefore, because P(3HB) may be degraded by the microbiota present in cheese, these findings may affect the application of P(3HB) in cheese packaging.

Keywords

P(3HB) Biodegradation Washed rind cheese Cellulosimicrobium cellulans Food packaging Microbiota 

References

  1. 1.
    Vandewijngaarden J, Wauters R, Murariu M, Dubois P, Carleer R, Yperman J, D’Haen J, Ruttens B, Schreurs S, Lepot N, Peeters R, Buntinx M (2016) Poly(3-hydroxybutyrate-co −3-hydroxyhexanoate)/organomodified montmorillonite nanocomposites for potential food packaging applications. J Polym Environ 24:104–118CrossRefGoogle Scholar
  2. 2.
    Yu H, Yan C, Yao J (2014) Fully biodegradable food packaging materials based on functionalized cellulose nanocrystals/poly(3-hydroxybutyrate-co-3-hydroxyvalerate) nanocomposites. RSC Adv 4:59792–59802CrossRefGoogle Scholar
  3. 3.
    Siracusa V, Rocculi P, Romani S, Rosa MD (2008) Biodegradable polymers for food packaging: a review. Trends Food Sci Technol 19:634–643CrossRefGoogle Scholar
  4. 4.
    Vroman I, Tighzert L (2009) Biodegradable polymers. Materials (Basel) 2:307–344CrossRefGoogle Scholar
  5. 5.
    Arrieta MP, López J, Hernández A, Rayón E (2014) Ternary PLA–PHB–Limonene blends intended for biodegradable food packaging applications. Eur Polym J 50:255–270CrossRefGoogle Scholar
  6. 6.
    Johansson C, Bras J, Mondragon I, Nechita P, Plackett D, Simon P, Svetec DG, Virtanen S, Baschetti MG, Breen C, Clegg F, Aucejo S (2012) Renewable fibers and bio-based materials for packaging applications – a review of recent denelopments. Bioresources 7:2506–2552CrossRefGoogle Scholar
  7. 7.
    Li W, Coffin DR, Jin TZ, Latona N, Liu C-K, Liu B, Zhang J, Liu L (2012) Biodegradable composites from polyester and sugar beet pulp with antimicrobial coating for food packaging. J Appl Polym Sci 126:E362–E373CrossRefGoogle Scholar
  8. 8.
    Mergaert J, Swings J (1995) Biodivesity of microorganisms that degrade bacterial and synthetic polyesters. J Ind Microbiol 17:461–469Google Scholar
  9. 9.
    Mukai K, Yamada K, Doi T (1994) Efficient hydrolysis of polyhydroxyalkanoates by Pseudomonas stutzeri YM1414 isolated from lake water. Polym Degrad Stab 43:319–327CrossRefGoogle Scholar
  10. 10.
    Kita K, Ishimaru K, Teraoka M, Yanase H, Kato N (1995) Properties of poly(3-hydroxybutyrate) depolymerase from a marine bacterium, Alcaligenes faecalis AE122. Appl Environ Microbiol 61:1727–1730Google Scholar
  11. 11.
    Sung C-C, Tachibana Y, Suzuki M, Hsieh W-C (2016) Identification of a poly(3-hydroxybutyrate)-degrading bacterium isolated from coastal seawater in Japan as Shewanella sp. Polym Degrad Stab 129:268–274CrossRefGoogle Scholar
  12. 12.
    Kasuya K, Mitomo H, Nakahara M, Akiba A, Kudo T, Doi Y (2000) Identification of a marine benthic P(3HB)-degrading bacterium isolate and characterization of its P(3HB) depolymerase. Biomacromolecules 1:194–201CrossRefGoogle Scholar
  13. 13.
    Ghosh SK, Pal S, Ray S (2013) Study of microbes having potentiality for biodegradation of plastics. Environ Sci Pollut R 20:4339–4355CrossRefGoogle Scholar
  14. 14.
    Tokiwa Y, Calabia BP (2004) Degradation of microbial polyesters. Biotechnol Lett 26:1181–1189CrossRefGoogle Scholar
  15. 15.
    Yun Y-H, Wee Y-J, Byun H-S, Yoon S-D (2008) Biodegradability of chemically modified starch (RS4)/PVA blend films: part 2. J Polym Environ 16:12–18CrossRefGoogle Scholar
  16. 16.
    McSweeney PLH (2004) Biochemistry of cheese ripening. Int J Dairy Technol 57:127–144CrossRefGoogle Scholar
  17. 17.
    Murooka Y, Yamshita M (2008) Traditional healthful fermented products of Japan. J Ind Microbiol Biotechnol 35:791–798CrossRefGoogle Scholar
  18. 18.
    Plessas S, Bosnea L, Alexopoulos A, Bezirtzoglou E (2012) Potential effects of probiotics in cheese and yogurt production: a review. Eng Life Sci 12:433–440CrossRefGoogle Scholar
  19. 19.
    M’hir S, Minervini F, Di Cagno R, Chammem N, Hamdi M (2012) Technological, functional and safety aspects of enterococci in fermented vegetable products: a mini-review. Ann Microbiol 62:469–481CrossRefGoogle Scholar
  20. 20.
    Machida M, Yamada O, Gomi K (2008) Genomics of Aspergillus oryzae: learning from the history of Koji mold and exploration of its future. DNA Res 15:173–183CrossRefGoogle Scholar
  21. 21.
    Namwong S, Hiraga K, Takada K, Tsunemi M, Tanasupawat S, Oda K (2006) A halophilic serine proteinase from Halobacillus sp. SR5-3 isolated from fish sauce: purification and characterization. Biosci Biotechnol Biochem 70:1395–1401CrossRefGoogle Scholar
  22. 22.
    Versari A, Parpinello GP, Cattaneo M (1999) Leuconostoc oenos and malolactic fermentation in wine: a review. J Ind Microbiol Biotechnol 23:447–455CrossRefGoogle Scholar
  23. 23.
    Brennan NM, Ward AC, Beresford TP, Fox PF, Goodfellow M, Cogan TM (2002) Biodiversity of the bacterial flora on the surface of a smear cheese. Appl Environ Microbiol 68:820–830CrossRefGoogle Scholar
  24. 24.
    Ishii N, Inoue Y, Tagaya T, Mitomo H, Nagai D, Kasuya K (2008) Isolation and characterization of poly(butylene succinate)-degrading fungi. Polym Degrad Stab 93:883–888CrossRefGoogle Scholar
  25. 25.
    Tezuka Y, Ishii N, Kasuya K, Mitomo H (2004) Degradation of poly(ethylene succinate) by mesophilic bacteria. Polym Degrad Stab 84:115–121CrossRefGoogle Scholar
  26. 26.
    Tamura K, Stecher G, Peterson D, Filipski A, Kumar S (2013) MEGA6: Molecular evolutionary genetics analysis version 6.0. Mol Biol Evol 30:2725–2729CrossRefGoogle Scholar
  27. 27.
    Katayama-Fujimura Y, Komatsu Y, Kuraishi H, Kaneko T (1984) Estimation of DNA base composition by high performance liquid chromatography of its nuclease PI hydrolysate. Agr Biol Chem Tokyo 48:3169–3172Google Scholar
  28. 28.
    Mesbah M, Premachandran U, Whitman BW (1989) Precise measurement of the G + C content of deoxyribonucleic acid by high-performance liquid chromatography. Int J Syst Bacteriol 39:159–167CrossRefGoogle Scholar
  29. 29.
    Dees SB, Moss CW (1975) Cellular fatty acids of Alcaligenes and Pseudomonas species isolated from clinical specimens. J Clin Microbiol 1:414–419Google Scholar
  30. 30.
    Miller LT (1982) Single derivatization method for routine analysis of bacterial whole-cell fatty acid methyl esters, including hydroxyl acids. J Clin Microbiol 16:584–586Google Scholar
  31. 31.
    Ohura T, Aoyagi Y, Takagi K, Yoshida Y, Kasuya K, Doi Y (1999) Biodegradation of poly(3-hydroxyalkanoic acids) fibers and isolation of poly(3-hydroxybutyric acid)-degrading microorganisms under aquatic environments. Polym Degrad Stab 63:23–29CrossRefGoogle Scholar
  32. 32.
    Nakatsu CH, Torsvik V, Øvreås L (2000) Soil community analysis using DGGE of 16S rDNA polymerase chain reaction products. Soil Sci Soc Am J 64:1382–1388CrossRefGoogle Scholar
  33. 33.
    Delcenserie V, Taminiau B, Delhalle L, Nezer C, Doyen P, Crevecoeur S, Roussey D, Korsak N, Daube G (2014) Microbiota characterization of a Belgian protected designation of origin cheese, Herve cheese, using metagenomic analysis. J Dairy Sci 97:6046–6056CrossRefGoogle Scholar
  34. 34.
    Place RB, Hiestand D, Burri S, Teuber M (2002) Staphylococcus succinus subsp. casei subsp. nov., a dominant isolate from a surface ripened cheese. Syst Appl Microbiol 25:353–359CrossRefGoogle Scholar
  35. 35.
    Randazzo CL, Torriani S, Akkermans ADL, de Vos WM, Vaughan EE (2002) Diversity, dynamics, and activity of bacterial communities during production of an artisanal Sicilian cheese as evaluated by 16S rRNA analysis. Appl Environ Microbiol 68:1882–1892CrossRefGoogle Scholar
  36. 36.
    Rattray FP, Fox PF (1999) Aspects of enzymology and biochemical properties of Brevibacterium linens relevant to cheese ripening: a review. J Dairy Sci 82:891–909CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media B.V. 2017

Authors and Affiliations

  1. 1.Department of Nutrition, Faculty of HealthcareKiryu UniversityMidoriJapan
  2. 2.Division of Molecular Science, Graduate School of Science and TechnologyGunma UniversityKiryuJapan

Personalised recommendations