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Evaluation of process involved in the production of aromatic compounds in Gram‐negative bacteria isolated from vanilla ( Vanilla planifolia ex. Andrews) beans
Author(s) -
EscobarMuciño E.,
LunaGuevara M.L.,
RamosCassellis M.E.,
AmadorEspejo G.G.,
CastañedaLucio M.,
ArenasHernández M.M.P.
Publication year - 2020
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/jam.14537
Subject(s) - enterobacter , bacteria , pseudomonas , vanillic acid , citrobacter , food science , biology , microbiology and biotechnology , 16s ribosomal rna , chemistry , biochemistry , escherichia coli , genetics , gene
Abstract Aim The present investigation was aimed at isolating and identifying bacterial strains from cured vanilla beans. Additionally, the study focused on evaluating bacterial processes pertaining to the aromatic compounds production (ACP). Methods and Results Three bacteria were isolated from Vanilla planifolia beans, previously subjected to the curing process. According to morphological, biochemical and 16S rRNA analysis, the strains were identified as Citrobacter sp., Enterobacter sp. and Pseudomonas sp. The polygalacturonase activity (PGA) was determined using the drop, cup‐plate and DNS methods. Aromatic compounds production was analysed by cup‐plate method using FA as substrate and quantified by high performance liquid chromatography (ppm), the functional groups of vanillic acid (VA) were identified by FT‐IR and the aromatic compounds (AC) resistance was determined and reported as minimum inhibitory concentration. Citrobacter sp., Enterobacter sp. and Pseudomonas showed PGA (70·31 ± 364, 76·07 ± 12·47 and 51 ± 10·92 U ml −1 respectively), were producers of VA (3·23 ± 0·49, 324 ± 41 and 265·99 ± 11·61 ppm respectively) and were resistant to AC. Conclusions The Gram‐negative bacteria isolated from V. planifolia beans were responsible for ACP. Significance and Impact of the Study This is the first evidence for the role of Gram‐negative bacterial isolates from cured Mexican V. planifolia beans in the process related to ACP.