Growth of Amazonian rhizobacteria in a culture medium containing babassu mesocarp flour (Orbignya phalerata Mart.) as a source of nutrients
DOI:
https://doi.org/10.6008/CBPC2179-6858.2021.010.0010Keywords:
Microbial metabolismo, Amazon microbiota, BiotechnologyAbstract
Babassu (Orbignya phalerata Mart.) has a high occurrence in some parts of the Amazon, but it is rarely used by the regional population and can be a factor of economic and social development in the region, as it commonly occurs in the State of Maranhão. For this, it is necessary to use the mesocarp, rich in starch, in products or by-products that serve as a base for supplying raw material for bio-industries capable of converting these compounds into something of greater economic value. Laboratory experiments were carried out with 40 rhizobacteria, evaluating their growth in a culture medium containing mannitol (control) and in a medium containing babassu flour at two temperatures, 27 °C and 55 °C. The main results indicated that of the 40 rhizobacteria tested, the ones with the highest growth in the medium containing babassu flour were INPA R236, INPA R262, INPA R266, INPA R269, INPA R015, INPA R296 and INPA R689. None of the 40 rhizobacteria showed visible growth in Petri dishes containing medium with babassu flour at a temperature of 55 °C.
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