Estudio de la microbiota del proceso de producción de almidón agrio de yuca

Abstract

Liquid samples were collected from different stages of sour starch production from a local industry with the aim of evaluating and microbiologically characterizing this process. Samples were taken and inoculated in different culture media. The microbiota of each sample was quantified and subsequently, 29 yeast strains and 47 bacterial strains were isolated, purified and characterized macro and microscopically. Finally, amilolitic activity was evaluated and twelve microorganisms were identified, including Bacillus amyloliquefaciens, Bacillus vallismortis, Bacillus cereus, Leuconostoc mesenteroides and Saccharomyces cereviseae. This research shows the variety of microorganisms that are involved in this fermentation process and also serves as a preliminary analysis for future research aiming to improve the production process of fermented starch.