The fruits available in the Amazon region, including the bacupari, are still little
explored and may present a variable possibility of bioprospecting not only new substances, but
also new microorganisms that may have probiotic potential. With regard to the native microbial
ecology of bacupari, there are few studies so far, and this information can be an important tool
for the development of new biotechnological processes applied to food. Lactic acid bacteria
(LAB) are the most commonly found during the spontaneous fermentation process of fruits.
Thus, the objective of this work was to explore strains of lactic acid bacteria isolated from the
spontaneous fermentation of the Amazonian fruit bacupari (Rheedia gardneriana), as well as
to carry out the selection, molecular identification and microencapsulation of microorganisms
with probiotic potential. A total of 97 lactic acid bacteria were isolated and of these, 75 were
subjected to resistance test at a temperature of 37°C (64% (n=48) of the isolated bacteria
resisted); antagonism against pathogenic bacteria (31% (n=15) showed antimicrobial activity
against Staphylococcus aureus, Salmonella typhimurium, Listeria monocytogenes and
Escherichia coli bacteria); tolerance to different pH values (100% (n=4) resisted to pH 5, 3 and
2 for up to 3 hours); bile salt resistance (100% (n=4) resisted a 0.3% bile salt concentration for
up to 6 hours); antibiotic susceptibility (50% (n=2) were multiresistant to the antibiotics tested
- ampicillin, vancomycin, gentamicin, erythromycin, chloramphenicol, clindamycin, and
kanamycin) and virulence tests (50% (n=1) did not show virulence in any of the tests performed
- gelatinase, lipase production, DNAse and hemolytic activity). Therefore, 1 strain (20) showed
probiotic potential and was molecularly identified as Weissella jogaejeotgali, being
microencapsulated by the spray drying technique. It is noteworthy that this microorganism (20)
deserves to be highlighted in the research, as this was the one that presented positive aspects in
all the items evaluated in this study.
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