Optimization of media for the production of antimicrobial bacteriocins obtained from BAL from Chicha de chontaduro
DOI:
https://doi.org/10.18779/ingenio.v8i1.909Keywords:
Bacteriocins, LAB, fermentation, kinetic parametersAbstract
Lactic acid bacteria (LAB) are anaerobic microorganisms present in fermented beverages such as chicha de chontaduro. They are known for their potential to synthesize bacteriocins that are used as additives for food biopreservation due to their antimicrobial capacity. The objective of this research was to isolate and characterize bacteriocin-producing bacteria in chicha de chontaduro, a traditional fermented beverage from the Ecuadorian Amazon region, considering different types of substrates (Glucose-peptone and Fructose-peptone), for its application as an antimicrobial agent. The physicochemical and microbiological characterization of the fermented beverage was carried out on the third day and the bacteria were isolated. The BAL colony was identified with biochemical and morphological tests, fermentation systems supplemented with Glucose-peptone and Fructose-peptone at different concentrations were performed: 0.5 %, 2 %, 5 % and 7 %, measurements of kinetic parameters, including pH, acidity, absorbance and Brix degrees, were carried out at intervals of 0, 24, 48 and 72 hours, in order to identify the optimal conditions to maximize bacteriocin production by analyzing bacterial growth and the efficiency of the fermentation process. Kinetic parameters were evaluated to determine the effect of substrate type and concentration, as well as fermentation time on bacteriocin production and the best treatment was determined with a trifactorial design A*B*C, obtaining a total of 32 treatments with three replicates. The antimicrobial activity was evaluated with the well diffusion method for the three pathogenic bacteria (Lysinibacillus macroides, Staphylococcus aureus and Bacillus cereus). The most effective treatment was treatment 32, which consisted of 7 % fructose peptone + 72 hours. This treatment showed higher bacteriocin production and improved fermentation efficiency with the following kinetic parameters: pH 3,53, acidity 0,30, absorbance 3,49 and Brix 7,53. An inverse correlation was observed between pH and absorbance, reflecting robust bacterial growth, and a direct correlation between acidity and absorbance, indicating increased production of organic acids. Fructose favored the production of bacteriocins, highlighting the importance of properly adjusting substrates. In addition, factors such as temperature and the presence of inhibitors should be evaluated in future research.
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