<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-9753</journal-id>
<journal-title><![CDATA[RIIIT. Revista internacional de investigación e innovación tecnológica]]></journal-title>
<abbrev-journal-title><![CDATA[RIIIT. Rev. int. investig. innov. tecnol.]]></abbrev-journal-title>
<issn>2007-9753</issn>
<publisher>
<publisher-name><![CDATA[Universidad Autónoma de Coahuila]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-97532018000100006</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Aislamiento e identificación molecular de microorganismos asociados con el fruto del tempesquistle (Sideroxylon palmeri)]]></article-title>
<article-title xml:lang="en"><![CDATA[Isolation and molecular identification of microorganisms associated with the tempequistle fruit (Sideroxylon palmeri)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Salazar-Smith]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández-Rosas]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sifuentes-Rincón]]></surname>
<given-names><![CDATA[A. M.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Arellano-Vera]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Lara-Ruiz]]></surname>
<given-names><![CDATA[G.F.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pacheco-Contreras]]></surname>
<given-names><![CDATA[V. I.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Tecnológico Superior de Acatlán de Osorio Laboratorio de Microbiología ]]></institution>
<addr-line><![CDATA[Acatlán de Osorio Puebla]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Colegio de Postgraduados Laboratorio de Biotecnología Microbiana Aplicada ]]></institution>
<addr-line><![CDATA[Córdoba Veracruz]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Instituto Politécnico Nacional Centro de Biotecnología Genómica Laboratorio de Biotecnología Animal]]></institution>
<addr-line><![CDATA[Reynosa Tamaulipas]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2018</year>
</pub-date>
<volume>6</volume>
<numero>31</numero>
<fpage>0</fpage>
<lpage>0</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-97532018000100006&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-97532018000100006&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-97532018000100006&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Dada la importancia del uso de las bacterias ácido lácticas (BALs) en la industria alimentaria, el objetivo de este estudio fue aislar, caracterizar e identificar microorganismos asociados al fruto del tempesquistle de la región mixteca. Una primera caracterización macroscópica y bioquímica llevó a la identificación de ocho cultivos Gram positivos y siete Gram negativos en tres estados fenológicos del tempesquistle y en el procesado del tipo salmuera. En muestras de fruto de tempesquistle verdes, no se observó crecimiento de microorganismos. La caracterización molecular de los cultivos mediante secuenciación de la región 16S ribosomal permitió la identificación a nivel género y especie de los aislamientos. Bacillus subtilis fue el microorganismo más abundante de las bacterias ácido lácticas, estas fueron aisladas del fruto de tempesquistle pintón, maduro y procesado, mientras que Leuconostoc mesenteroides y Bacillus amyloliquefaciens fueron aislados de muestras de tempesquistle maduro y procesado. Los resultados sugieren que del fruto del tempesquistle pueden ser aisladas bacterias ácido lácticas, con potencial biotecnológico en alimentos para la mejora de las características organolépticas y comerciales en la industria alimenticia. La evaluación del potencial biotecnológico de las bacterias aisladas en el presente estudio, será el objetivo de trabajos futuros.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Due to the importance of the use of lactic acid bacteria (LAB) in the food industry, the objective of this study was to isolate, characterize and identify microorganisms associated with the fruit of tempesquitle from the mixteca region. A first macroscopic and biochemical characterization led to the identification of eight gram-positive cultures and seven gram-negative, in three phenological states of tempesquitle and in the processing type brine. In green tempesquitle fruit samples, microorganism growth was not observed. The molecular characterization of the cultures by 16S ribosomal region sequencing allowed the identification at gender and specie level of the isolations. Bacillus subtilis was the most abundant microorganism of the lactic acid bacteria, this was isolated from the fruit of stained, mature and processed tempesquitle, while Leuconostoc mesenteroides and Bacillus amyloliquefaciens were isolated from samples of mature and processed tempesquitle. Results suggest that from tempesquitle fruit lactic acid bacteria can be isolated, with biotechnological potential in foods for the improvement of organoleptic and commercial characteristics in the food industry. The evaluation of the biotechnological potential of the isolated bacteria in the present study will be the objective for future research.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Tempesquistle]]></kwd>
<kwd lng="es"><![CDATA[bacterias ácido lácticas]]></kwd>
<kwd lng="es"><![CDATA[Leuconostoc mesenteroides]]></kwd>
<kwd lng="es"><![CDATA[Bacillus subtilis]]></kwd>
<kwd lng="es"><![CDATA[Bacillus amyloliquefaciens]]></kwd>
<kwd lng="en"><![CDATA[Tempesquistle]]></kwd>
<kwd lng="en"><![CDATA[lactic acid bacteria]]></kwd>
<kwd lng="en"><![CDATA[Leuconostoc mesenteroides]]></kwd>
<kwd lng="en"><![CDATA[Bacillus subtilis]]></kwd>
<kwd lng="en"><![CDATA[Bacillus amyloliquefaciens]]></kwd>
</kwd-group>
</article-meta>
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