Lignocellulosic is a carbon source biomass composed of cellulose, hemicelluloses, and lignin, which are strongly associated with each other. This fact makes them hardly degradable by produced microbial enzymes when introduced to compost piles. To address this problem, a primary single or combined pretreatment method of this biomass allows for the separation of these complex, interlinked fractions, allowing a better accessibility for microbial enzymes. However, the rugged lignin component, in addition to several produced by products from these pretreatments, inhibit the microbial activity. For this, the optimization of these treatments with other interfering parameters is the base for a successful composting process. In this work, nine compost piles were initiated, in which their lignocellulosic fraction was subjected to chemical and microbiological treatments alone or combined while preserving a control. The obtained results showed that the combined pre-treatment of the primary organic raw materials with 10% NaOH and adapted microbial inoculum at 2.5% was the best suited for compost piles in Mediterranean regions. This treatment ensured the quickening of the composting process by 15 days, while yielding a final compost of a higher quality in regard to its physic-chemical characteristics, especially its C:N and CC values. Furthermore, it ensured a higher sanitation through the elimination of different microbial pathogens from the final compost, by means of the secondary metabolites produced by the microbial adapted consortia. This ‘tailor-made’ process could be replicated for the treatment of other generated sources of organic raw materials within the Mediterranean region.

Several fecal and enteric pathogens are present within the primary organic raw materials that are introduced to compost piles. These pathogens may compete with the existing microbiota and limit their efficiency, yielding only partial decomposition of the final compost. These pathogens also affect the process kinetics and persist in the final compost or may even regrow as a result of the declining effect of indigenous antagonistic micro-organisms. In this work, 11 indigenous bacterial isolates were selected from compost piles that were constructed from different percentages of comingled primary organic raw materials. Enzymatic, biochemical, and genetic characterization profiling of these strains was fulfilled. The top hits supplied by GenBank proved the genetic diversity of these strains, which belonged to 6 different families. This diversity, applied also at enzymatic and biochemical levels, showed the different degradation patterns of amino acids, carbohydrates, hormones, and proteins. CBI2 has been shown to be the most active isolate in the degradation of the different types of hormones and proteins from dairy products but lacks the enzymes needed for the degradation of ammonia into nitrogen. The antagonistic potential of recuperated secondary metabolites proved the total inhibition of all strains against Fusarium oxysporum and no growth limitation against Botrytis cinerea. Only the secondary metabolites of CBI1, CBI5, and CBI9 isolates showed inhibitory activity against Salmonella Typhimurium and Escherichia coli, whereas only those of CBI6 and CBI8 inhibited the growth of Salmonella Typhimurium and Listeria monocytogenes accordingly. From that finding, these strains are considered pioneering, with high potential to ensure both the efficient degradation of organic matter and the elimination of existing pathogens when applied to compost piles.

Bread is the oldest and most essential food consumed by humans, with its consumption exceeding nutritional needs and becoming part of cultural habits. Fermentation is an important step in the bread-making process, giving it its rheological, organoleptic, aromatic, and nutritional properties. Lactic acid bacteria and yeasts are both responsible for the fermentation step and part of the natural flour microbiota. In this study, we aimed to characterize LAB in three types of flour, namely, wheat, oat, and rice flour, using conventional phenotypic and biochemical assays and to carry out molecular-biology-based characterization via studying the rrn Operon using RFLP of the ITS region and via PCR using species-specific primers. Additionally, the effect of LAB diversity among the three types of flour and their influence on dough characteristics were assessed. Also, we evaluated the antagonistic effects of LAB on two bacterial (E. coli and S. aureus) and two fungal (Botrytis and Fusarium) pathogens. This study showed that LAB are not the predominant species in rice flour, while they were predominant in wheat and oat flour. Additionally, Lactobacillus sanfranciscencis was found to be the predominant species in wheat flour, while its presence in oat flour was minor. Finally, through their production of soluble substances, LAB exerted antagonistic effects on the four types of pathogenic microorganisms.