Isolation of Lactic Acid Bacteria from the Feces of Ring-tailed Coati (Nasua nasua), Biochemical and Fermentative Aspects Related to Coffee Fermentation

Pinillos-Miñano R.M.; Rodriguez-Portilla L.M.I.; Hatta-Sakoda B.A.; Estela-Escalante W.D. · Applied Biochemistry and Microbiology (2022) · DOI: 10.1134/s0003683822100180

Resumen

Abstract: Several lactic bacteria were found in the feces of ring-tailed coatis related to the production of “misha coffee” in Peru. Leuconostoc lactis LBTF 21.1, Leuconostoc lactis LBTF 21.2, Leuconostoc citreum LBTF 21.3, Lactiplantibacillus pentosus LBTF 21.4 (formerly named Lactobacillus pentosus LBTF 21.4), Paucilactobacillus vaccinostercus LBTF 21.5 (formerly named Lactobacillus vaccinostercus LBTF 21.5), Lactiplantibacillus plantarum LBTF 21.6 (formerly named Lactobacillus plantarum LBTF 21.5), Levilactobacillus brevis LBTF 21.8 (formerly named Lactobacillus brevis LBTF 21.8) and Pediococcus pentosaceus LBTF 21.7 were the most frequent. Cultivation in synthetic medium showed that L. plantarum LBTF 21.6 (0.252 ± 0.022 h–1), L. brevis LBTF 21.8 (0.238 ± 0.011 h–1), L. citreum LBTF 21.3 (0.249 ± 0.017 h–1) and P. pentosaceus LBTF 21.7 (0.251 ± 0.024 h–1) had the highest specific growth rates, while L. lactis LBTF 21.2 showed the fastest consumption rate of sugar. In addition, L. pentosus LBTF 21.4, P. vaccinostercus LBTF 21.5 and L. lactis LBTF 21.2 consumed faster and higher amounts of free amino acids than the rest of isolates. Regarding to lactic acid, the higher production rate was observed with L. plantarum LBTF 21.6 and L. brevis LBTF 21.8 compared to the rest of tested isolates. Fermentation of depulped coffee berries of Catuai variety was faster with L. lactis LBTF 21.1 compared to L. citreum LBTF 21.3. In addition, mucilage samples of coffee fermented with L. lactis LBTF 21.1 showed the highest content of acetic acid, higher alcohols and methanol while samples of mucilage fermented with L. citreum LBTF 21.3 had the highest amounts of esters. L. lactis LBTF 21.1 and L. citreum LBTF 21.3 are potential candidates to be explored as starter culture in coffee fermentations.

Instituciones: Universidad Nacional Mayor de San Marcos; Universidad Nacional Agraria La Molina