PROBIOTIC POTENTIAL OF LACTIC ACID BACTERIA ISOLATED FROM WILD PASSION FRUIT (PASSIFLORA CINCINNATA MAST.)
DOI:
https://doi.org/10.56238/revgeov16n4-088Keywords:
Cerrado, Native Fruits, Spontaneous Fermentation, Functional StrainsAbstract
The research aims to find alternatives to traditional sources of probiotics, such as dairy products, and to fill the information gap on the microbiota of native fruits of the Cerrado, especially in Bahia. The main objective of the study was to isolate, characterize, and identify the LAB strains present in the wild passion fruit (Passiflora cincinnata Mast), assessing their viability as probiotics in the food industry and their compliance with the safety criteria established by Anvisa (Brazilian Health Regulatory Agency). To this end, flower and leaf samples were collected for species identification, as well as samples from fruits subjected to spontaneous fermentation. The isolates were characterized by catalase, Gram staining, coagulase, gelatinase, DNase, and low pH resistance tests, and identified through 16S ribosomal gene sequencing. Additionally, antibiotic susceptibility and antimicrobial activity tests were performed. A total of 590 isolates were obtained, of which 6 were Gram-positive and catalase-negative. Of these, three tested negative for coagulase, gelatinase, and DNase. Among them, one strain demonstrated significant resistance to gastric acidity, sensitivity to three antibiotics, and significant inhibition against four distinct pathogens. Molecular analysis identified the genus Enterococcus, with similarity to the species E. faecium. The results indicate that the isolated wild passion fruit strain has promising probiotic potential, highlighting the importance of native Cerrado fruits as alternative sources of LAB and demonstrating the biotechnological and sustainable potential of this biome. Additional trials are needed to confirm its health benefits.
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