Isolamento e caracterização de lactobacillus sp. da fermentação espontânea do fruto amazônico tucumã (Astrocaryum Vulgare)

Abstract

Tucumã is a fruit from the Amazon that presents important active principles beneficial to human health, which are little studied and explored. Microbial succession occurs during spontaneous fermentation processes, and lactic acid bacteria are commonly part of these processes. The objective of this work was to isolate lactic acid bacteria during the spontaneous fermentation of the Tucumã fruit. About 210 microorganisms were isolated and verified in vitro for their probiotic potential through the expected characteristics of the genus Lactobacillus sp., these were analyzed for morphotintorial structures, catalase test and tolerance to various factors such as: Temperature, pH, salts bile and enteropathogen antagonism and antibiotic resistance. Among all isolates, 3 microorganisms (70, 72 and 86) had viable results resisting the temperature tests at 37oC, antibiotic resistance (erythromycin, kanamycin, clindamycin and vancomycin), bile salts at a concentration of 0.3% and inhibited the enteropathogens Staphylococcus aureus, Escherichia coli and Listeria monocytogens, demonstrating a possible probiotic potential.