Resumo

SALAZAR-SMITH, J. et al. Isolation and molecular identification of microorganisms associated with the tempequistle fruit (Sideroxylon palmeri). RIIIT. Rev. int. investig. innov. tecnol. [online]. 2018, vol.6, n.31. ISSN 2007-9753.

Due to the importance of the use of lactic acid bacteria (LAB) in the food industry, the objective of this study was to isolate, characterize and identify microorganisms associated with the fruit of tempesquitle from the mixteca region. A first macroscopic and biochemical characterization led to the identification of eight gram-positive cultures and seven gram-negative, in three phenological states of tempesquitle and in the processing type brine. In green tempesquitle fruit samples, microorganism growth was not observed. The molecular characterization of the cultures by 16S ribosomal region sequencing allowed the identification at gender and specie level of the isolations. Bacillus subtilis was the most abundant microorganism of the lactic acid bacteria, this was isolated from the fruit of stained, mature and processed tempesquitle, while Leuconostoc mesenteroides and Bacillus amyloliquefaciens were isolated from samples of mature and processed tempesquitle. Results suggest that from tempesquitle fruit lactic acid bacteria can be isolated, with biotechnological potential in foods for the improvement of organoleptic and commercial characteristics in the food industry. The evaluation of the biotechnological potential of the isolated bacteria in the present study will be the objective for future research.

Palavras-chave : Tempesquistle; lactic acid bacteria; Leuconostoc mesenteroides; Bacillus subtilis; Bacillus amyloliquefaciens.