Facultad de Ciencias Básicas

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Identificación de bacterias ácido lácticas y ácido acéticas implicadas en la fermentación del cacao, proveniente de dos departamentos de colombia
(Universidad Santiago de Cali, 2021) Lenis Castaño, Edward Andrés; Rivas Tobar, Jhojan Andrés; Delgado Ospina, Johannes (Director)
Cocoa is a tropical plantation crop, the fruit is produced in the form of beans or almonds. These are used in the production of chocolates and other products. In Colombia, this crop has great implications in the production of food and cosmetic products for domestic consumption, as well as being an attractive product for international markets. The main objective of this research was to identify lactic acid bacteria (LAB) and acetic acid bacteria (BAA), present in cocoa fermentation and analyze some enzymatic activities of these microorganisms. Seven cocoa samples from two departments of Colombia were analyzed, identifying fifteen BAL strains and eighteen BAA strains. From these isolates predominant strains were found such as: Lactobacillus plantarum and Acetobacter pasteurianus. A qualitative analysis was carried out to determine the pectinolytic, cellulolytic, amylolytic and lipolytic activity of the isolated strains. Cellulolytic activity was observed for the strain A. pasteurianus J5-05. With which the importance of this strain was determined, as a prospectus for future research in which its qualities as a microorganism of biotechnological interest are determined.