MICROBIOLOGICAL ASPECTS OF CHEWING GUM WASTE DEGRADATION

The aim of this article is to analyze the current state of knowledge regarding the role of microorganisms in the biodegradation of chewing gum waste, with particular emphasis on the potential of selected bacterial and fungal strains to decompose its synthetic and natural components. The study addresses the growing presence of discarded gum in the environment, its resistance to biodegradation, and the potential use of microbiological and other methods to tackle this problem. The scope of the work includes a characterization of the chemical composition of chewing gum and its impact on microbial flora, an analysis of the succession dynamics of microorganisms colonizing gum after disposal, a review of known strains capable of degrading gum components (both natural and synthetic rubber), and a discussion of biotechnological strategies supporting biodegradation. The study includes analyses of strains such as Streptomyces lividans, Rhodococcus rhodochrous, Pseudomonas citronellolis, Fusarium solani, and Penicillium variabile, which have demonstrated the ability to degrade elastomers and aromatic compounds found in gum. The review results indicate that certain microorganisms exhibit enzymatic activity toward the polymeric components of gum (e.g., polyvinyl acetate, butadiene rubber) and are capable of decomposing some chemical additives. However, the efficiency of this process depends on prior substrate modification (e.g., through devulcanization or pre-oxidation), environmental conditions (humidity, temperature, presence of co-substrates), and the degree of toxicity of the gum to colonizing microorganisms. The conclusions highlight the need for further research into optimizing biodegradation conditions and selecting strains with high degradative activity. An important aspect is also the potential recycling of chewing gum, which could offer a sustainable alternative to conventional disposal methods in the future.