Caracterização do potencial tecnológico de Bactérias Ácido Láticas (BAL) isoladas de leite de búfala (bubalus bubalis)

Buffalo milk and its derivatives have been the subject of several studies. Lactic acid bacteria (LAB) are part of the lactic acid microbiota and contribute to the development of functional and sensory properties in many foods. This work aimed to characterize the technological potential of LAB isolated from buffalo milk produced on Marajó Island. During isolation, forty (40) LAB isolates were obtained, and Gram Staining, Catalase, Proteolytic Activity, Gas Production Test, Diacetyl Production, Lactofermentation Test and Acidifying Capacity tests were carried out. The phenotypic and morphological results showed that the LAB are gram-positive, with 31 isolates presenting the form of cocci and 9 the form of bacilli. Regarding the results of biochemical characterization, 34 isolates were catalase negative; 29 isolates characterized as homofermentative and 11 as heterofermentative; 17 isolates showed proteolytic activity; 9 isolates were found to produce diacetyl; and 7 isolates showed the formation of a uniform, gelatinous clot, resulting from lactic fermentation. For acidifying activity, all isolates were considered as a lactic culture with rapid acid production. When comparing all the isolates studied, it can be said that those that presented the best results were: I32, I33, I35and I40. Research on the identification and characterization of LAB from buffalo milk is of great importance, as it helps in the production of lactic ferments from buffalo milk, and contributes to improving the quality of derivatives.