Prospection of bacteria with probiotic potential from Tapereba extract Spondias Mombin L.

Abstract

Probiotics are bacteria of great importance to human health, as they have the ability to rebalance the microbiota, bringing benefits such as strengthening the immune system and stimulating the development of new products. The objective of this work was to isolate microorganisms with probiotic potential from the extract of Spondias mombin L. fruit, popularly known as taperebá. The taperebá fruits were collected at public street markets in the city of Macapá-Amapá and taken to the Institute of Scientific and Technological Research of the State of Amapá. These were submitted to hygiene with a 1% NaClO solution for 15 minutes, washed, pulped, crushed and pressed to extract the juice. Initially, isolation was carried out from Taperebá fruits, using Agar Man, Rogosa and Sharpe, Agar MRS. Subsequently, NaCl tolerance tests were performed, followed by bile tolerance studies using MRS broth with 1% and 5% bile; followed by tests of pH tolerance, antagonism against pathogens and antimicrobial susceptibility. The results demonstrated good tolerability in aniline blue, negative catalase and good inhibitory capacity against pathogens. The fruit showed considerable diversity in the microbiota, with high potential for the isolation of lactic acid bacteria. However, more in vitro resistance tests are needed in order to evaluate alternatives for better resistance to bile salts of the strains tested; regarding antimicrobial resistance it is recommended that further evaluations be made on the safety of those strains that can encode and transfer antibiotic resistance genes.