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. 2020 Oct 8;10:16846. doi: 10.1038/s41598-020-73913-4

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© The Author(s) 2020

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.

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Degradation of various chewing gum ingredients by strains isolated from wasted chewing gums. (a) Heat map representing the ability to grow on different compounds of gum pieces as carbon sources. The phylogenetic tree and taxonomy of the chewed gum isolates based on 16S rRNA gene are shown in the left and right Y-axis, respectively. (b) The strains growth on modified M9 salt media enriched by chewing gum powder I, II, III, compared with the same medium without any carbon source as a control (left).