Estudo de bactérias do gênero gluconobacter: Isolamento, purificação, identificação fenotípica e molecular
Nenhuma Miniatura disponível
Data
2010-01-01
Autores
de Oliveira, André Luiz Dorini [UNESP]
Santos Jr., Vitório [UNESP]
Liotti, Rhavena Graziela [UNESP]
Zilioli, Estevão [UNESP]
Spinosa, Wilma Aparecida [UNESP]
Ribeiro-Paes, João Tadeu [UNESP]
Título da Revista
ISSN da Revista
Título de Volume
Editor
Resumo
The importance of the study of acetic bacteria, on species of the Gluconobacter genus is based on its industrial application, as these possess the capacity of bioconversion of sorbitol to sorbose, enabling the process of vitamin C production. The study involved samples collected in industries of soft drinks, flowers, fruits and honey, followed by purification, phenotypic identification, molecular identification with the use of primer defined from Nucleotide Sequence Database consultation. Strains preserved were identified as members of the Acetobacteraceae family, Gluconobacter genus. 110 strains had been isolated of substrate: Pyrostegia venusta (ker-gawler), honey, Vitis vinifera (grape), Pyrus communis (pear), Malus sp. (apple) and in two samples of soft drinks. Of this total 57 strains had been recovered in manitol medium (manitol, yeast extract, peptone), 12 in YMG medium (glucose, manitol, yeast extract, ethanol, acetic acid), 41 in enrichment medium (De Ley and Swings) and later in the GYC medium (glucose, yeast extract and calcium carbonate). 68 strains were identified as Gram negative bacilli rods. Of these, 31 were characterized biochemically as belonging to the Acetobacteriaceae family as they were catalase positive, oxidase negative and producers of acid from glucose. The characterization of these strains was complemented with the biochemistry tests: gelatin liquefaction, nitrate reduction, indole and H2S production, oxidation of ethanol to acetic acid and molecular tests for genus identification. Only eight strains were characterized as pertaining to the Gluconobacter genus. The strains are maintained in collection cultures at the Microbiology Laboratory of the Biology Department at the São Paulo State University (UNESP) in Assis, stored in malt extract at -196 °C.
Descrição
Palavras-chave
Gluconobacter, Identification, Isolation, Molecular markers, PCR
Como citar
Ciencia e Tecnologia de Alimentos, v. 30, n. 1, p. 106-112, 2010.