Banca de QUALIFICAÇÃO: EMANUELE FERREIRA MARINHO

PROBIOTICAL PROBIOTIC POTENTIAL OF LACTIC BACTERIA ISOLATED FROM TARUBÁ - FERMENTED CASSAVA PRODUCT (MANIHOT ESCULENTA)

Traditional Foods; Microorganisms; Functional; Tarubá

Probiotics are microorganisms that, when consumed, provide health benefits. of the host. These microorganisms include lactic acid bacteria, some non-lactic bacteria and yeast. The probiotic potential of lactic acid bacteria cultures raises great interest in the nutraceutical and food industry. Studying its characteristics is crucial to ensure the safety of functional products and optimally use them in new approaches. Tarubá is an ancestral drink originating from the indigenous peoples of the Amazon. The purpose of this study is to identify and characterize lactic acid bacteria (LAB) from the microbiota of tarubá, with probiotic potential for use in human and animal health. The tarubá sample was obtained from fairs in the municipality of Santarém-Pará in April 2022. Then, the samples were processed, plated on MRS agar and subsequently incubated under anaerobiosis at 37ºC for 48 hours. After incubation, white, shiny, rounded colonies were randomly selected, reisolated, and preserved in a medium containing cryoprotectant a - 20ºC. In all, 61 strains were selected, of which 5 were selected for their present as gram positive and catalase negative.

Additionally 4 other bloodlines from an isolation prior to this study were added to the experiments subsequent. The isolates will be submitted to safety tests as production of hemolysins and virulence factors such as gelatinase and collagenase production, in addition to the antibiotic resistance. They will also be tested for their functional characteristics, the know self-aggregation ability, ability to form biofilm, production of proteases, lipases and amylases and antimicrobial activity. Your resistance to biological barriers will be tested from resistance to pH and bile salts and gastrointestinal enzymes. The results obtained up to here indicate that all bacteria were resistant to aztreonam. The TRB isolates 13, 36, 26, 29, 33, 36, 42, 48 and 49 were sensitive to ampicillin + sulbactram, TRB 26 and 29 were sensitive to cefepime, TRB 36 and 48 were sensitive to chloramphenicol, TRB 48 was sensitive to penicillin, and TRB 12 and 48 were sensitive to piperacillin + tazobactram. Most isolates showed a percentage of autoaggregation considered low, a moderate percentage was observed for TRB 12 and 48 and a high percentage of autoaggregation by TRB 36 and 42. The results showed that the strains TRB12, 13, 42 and 48 inhibited the growth of four pathogens: Escherichia coli, Salmonella enterica, Staphylococcus aureus and Aeromonas hydrophila. The isolate TRB 36 acted only against the pathogens Escherichia coli, Salmonella enterica and Staphylococcus aureus. None isolated showed inhibitory capacity against Streptococcus pneumoniae. The values of hydrophobicity of the cell surface of the evaluated strains ranged from 10.22 to 95.8%. You results so far point to the high diversity of characteristics of bacteria isolated from Tarubá, reinforcing the principle that new isolated strains must undergo testing for characterization before its application in products.