Caracterización y susceptibilidad antimicrobiana de bacterias ácido lácticas recuperadas de lactosuero en la Cooperativa de Producción de Leche “Chuquipogyo” del Quinual-La Merced parroquia San Andrés

Abstract

Lactic whey has been used as a source of Lactic Acid Bacteria (LAB), contributing to the solution of environmental problems related to its elimination as residual. The present research study aimed to recover LAB from the production of fresh cheese and mozzarella cheese on Cooperativa de Producción de Leche Chuquipogyo (COOPCHUG). The method used was an experimental type through which different tests were applied to define the morphological, metabolic, and safety qualities of the isolations. The isolates were subjected to the characterization of colonies and cells, to the treatments of catalase, oxidase, lactic fermentation, proteolysis, motility, hemolytic activity, and to the antimicrobial susceptibility. Identifying phenotypically as LAB. The identification genomics determined Lactobacillus paracasei as the most frequent isolate 16/30 (53.3%). In the Kirby-Bauer disc diffusion test that was performed in triplicate, it was found that all the isolates were resistant to Gentamicin, Kanamycin, and Vancomycin. On the other hand, high sensitivity was obtained to other antibiotics such as Ampicillin, Chloramphenicol, Erythromycin, Tetracycline, and Cefuroxime. Based on these results, it was concluded that the strains of LAB that meet the safety characteristics can go to trials for later use as nutritional supplements, starter cultures for fermented foods, or in food biopreservation. For this reason, it is recommended to carry out greater control of the use of antibiotics in the livestock industry, to reduce the risk of developing new resistance on the milk's microbiota. In addition, the use of standardized techniques for carrying out the isolation and characterization processes, accelerates the processes within the laboratory and ensure that the results are reliable.