Caracterización fenotípica y molecular de bacterias aisladas desde el fruto de café

Abstract

Abstract:The organoleptic value of coffee can be improved by fermentative processes with microorganisms such as bacteria or yeasts, for which it is necessary to know their diversity. This research was carried out in three coffee farms in order to isolate bacteria from coffee fruits using three universal media; Trypticase Soy Agar, Blood Agar Base Infusion, and MacConkey Agar. The isolates were characterized phenotypically (staining Gram, form and basic biochemical tests such as oxalase and catalase), and molecularly (16S region of DNA). The phenotypic data were statistically analyzed using principal components (PCA) and molecular data by means of phylogeny and by OTUs under a 1% threshold. 87 strains (31 Gram Positive and 56 Gram Negative) were isolated. phylogenetically, 11 species and three genera were detected, the most predominant being Lactococcus lactis (Gram positive) while in Gram negatives it was the genus Enterobacter spp. This diversity of genotypes indicates five and 13 OTUs respectively. He PCA indicated that phenotypic tests do not allow determining bacterial species. This research shows some bacterial species with biotechnological importance in the coffee fermentation.