Microbiological characterization and functional evaluation in formulation made on farm at different times of production

Abstract

Microbial formulations are routinely produced in several rural areas in Brazil. Its production is made using agricultural remnants, easily accessible products and soil microorganisms captured using cooked rice. However, studies on the microbial population and its functions in these products are still very scarce. The aim of this work was to evaluate the microbial diversity and dynamics, its functions and capacity to produce auxins (IAA). Microorganisms were isolated of the formulation with different times of production, quantified by serial dilution and then identified by DNA sequencing. The IAA production was evaluated by high performance liquid chromatography. The results showed a high variability of microorganisms and was extremely variable over production time. The formulation with 10 days of production showed the highest density of microorganisms and IAA concentration. There was no presence of Salmonella spp. and the mean number of thermotolerant coliforms is within sanitary limits. In conclusion, the formulation with 10 days of production is the most suitable for use.