Caracterização de bactérias ácido lácticas isoladas de rúcula comercializada no município de Itaqui - RS

Abstract

Acid lact bacteria are of great importance to the food industry, contributing with the sensory substances of the product, such as aroma and taste. In view of this, it was sought to isolate and characterize lactic acid bacteria from arugula marketed in the city of Itaqui-RS. For this, isolation was done in Man Rogosa and Sharpe Agar, followed by staining Gram and catalase test. Antimicrobial activity was analyzed through the agar diffusion method, the fermentation profile by CO2 production capacity and assess stability of the isolates in NaCl concentration 4, 6 and 10%, pH 2,5 and pH 8,0 and temperature 8 ° C. At the end of the tests, eight isolates of lactic acid bacteria with morphology Gram positive, catalase negative and homofermentative cocci were isolated, highlighting the isolates 2R2 e 4R3 for presenting satisfactory stability in 4, 6 and 10% NaCl concentrations, pH 8 and temperature 8°C.