Estudio del nejayote como medio de crecimiento de probióticos y producción de bacteriocinas

Study of nejayote as culture medium for probiotics and production of bacteriocins

G. Ramírez-Romero, M. Reyes-Velazquez y A. Cruz-Guerrero*

Departamento de Biotecnología Universidad Autónoma Metropolitana-Iztapalapa., Av. San Rafael Atlixco No. 186 Col. Vicentina, México D.F. 09340, México. * Autora para la correspondencia. E-mail: aec@xanum.uam.mx Tel: (55) 58 04 47 20; Fax: (55) 58 04 4712.

Resumen

En este trabajo se evauó el potencial del nejayote (agua residual de la nixtamalización del maíz) como medio de cultivo para bacterias probióticas y producción de bacteriocinas. Se caracterizaron nejayotes de tres molinos obteniendose: azúcares reductores 0.166-0.818 g/L, azúcares totales 23.57-63.41 g/L y proteína 5.66-12.92 g/L. La fermentación del nejayote se realizó empleando: Lactobacillus casei DMAU60214, Lactobacillus rhamnosus GG y Lactobacillus helveticus IMAU70129. Se observó un consumo de azúcares reductores del 60-65%, de azúcares totales 6-30% y de proteína 1-15%. Con los sobrenadantes de las fermentaciones se comprobó la producción de bacteriocinas utilizando como microorganismos indicadores Listeria innocuci ATCC33090 y Escherichia coli K-12, las mayores inhibiciones de crecimiento se obtuvieron con los sobrenadantes de las fermentaciones de L. casei IMAU60214 y L. helveticus IMAU70129; la máxima inhibición para Listeria innocua fue del 14% y para Escherichia coli K-12 del 10%. La presencia de bacteriocinas se corroboró con la adición de proleinasa K. Dado que las bacteriocinas producidas inhibieron a L. innocua (Gram +) y a E. coli (Gram -) se puede decir que probablemente tienen un amplio espectro de inhibición. Con los resultados obtenidos se puede concluir que el nejayote es apto para la producción de probióticos y bacteriocinas.

Palabras clave: bacteriocina, nejayote, bacterias ácido tácticas.

Abstract

In the present work, the nejayote (nixtamalization residue from malze) as a culture medium for probiotic bacteria and production of bacteriocins was evaluated. Nejayotes obtained from three mills were characterized: reducing sugars 0.166-0.818 g/L, total sugars 23.57-63.41 g/L and protein 5.66-12.92 g/L. The fermentation was performed at 37°C for 48 h by: Lactobacillus casei IMAU60214, Lactobacillus rhamnosus GG and Lactobacillus helveticus IMAU70129. Consumption of reducing sugars from 60-65%, total sugars from 6-30% and protein from 1-15% were observed. Furthermore, bacteriocin production was evaluated with the supernatants of fermentation. The greatest inhibition by the presence of bacteriocins was obtained with the supernatants of fermentation of Lactobacillus casei IMAU60214, and Lactobacillus helveticus IMAU70129. The highest inhibition was 14% for Listeria innocua ATCC33090 and 10% for Escherichia coli K-12. Bacteriocins presence was confirmed with addition of proteinase K. Since bacteriocins produced inhibited to L. innocua (Gram +) and E. coli (Gram -) can be said that they probably have a wide spectrum of inhibition. In conclusion, nejayote can be used for the production of probiotics and bacteriocins but need further investigation to optimize the production of bacteriocins.

Keywords: bacteriocin, nejayote, probiotic.

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