Prospecção de bactérias cultiváveis em ácido acético de frutas fermentadas

Autores

  • Vanessa Cassoni Universidade Federal do Tocantins
  • Marney Pascoli Cereda
  • Vanessa Cassoni Universidade Estadual Paulista
  • Marney Pascoli Cereda Universidade Católica Dom Bosco https://orcid.org/0000-0002-8181-7754

DOI:

https://doi.org/10.20873/jbb.uft.cemaf.v4n4.cassoni

Palavras-chave:

Frateurmedium, acetic acid bacteria, nystatin, gentian violet, vinegar

Resumo

TVinagres aromáticos elaborados de vinho ou de frutas têm se destacado no mercado de alimentos especializados em gastronomia. Entretanto não é fácil conseguir inoculo de boa qualidade. É fácil encontrar bactérias do ácido acético(BAA) em frutos naturalmente fermentado onde encontram-se misturadas com leveduras. Um meio seletivo foi adaptado para isolar apenas BAA. Para testar essemeio frutas muito maduras foram fermentadas por 3 dias a temperatura ambiente e amostradas como inoculo. Bactérias que apresentavam características de BAA foram identificadas em microscópio.Alíquotas de 0.5mL foram inoculadas em placas de Petricontendo meio Frateurmodificado composto de ágar, extrato de levedura, etanol e carbonato de cálcio. Como fungistaticos foram avaliados violeta de genciana (1% cloreto de metilrosanilina) e nistatinaem solução aquosa(105 UI) ambos a 0,5/1,0/1,5mL em 20mLdo meio que foi vertido em placas esterilizadas. As placas foram incubadas à 25 °C por cinco dias e as colônias BAA reconhecidas pela formação de halo. Os resultados mostraram que apenas a nistatina na dose de 1,0 mL controlou o crescimento de leveduras selvagens. Ensaios bioquímico (coloração de Gram, oxidase, catalase, indole formação de H2S) confirmaram o gênero Acetobacter. Os resultados comprovaram que a combinação de meio Frateur com 1, mL de solução aquosa de nistatina à 105 UI) pode ser uma boa opção para isolamento de BAA de frutas fermentadas.

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Publicado

01-11-2013

Como Citar

Cassoni, V., Cereda, M. P., Cassoni, V., & Cereda, M. P. (2013). Prospecção de bactérias cultiváveis em ácido acético de frutas fermentadas. Journal of Biotechnology and Biodiversity, 4(4), 390–398. https://doi.org/10.20873/jbb.uft.cemaf.v4n4.cassoni

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