AUTOCHTONHUS MICROBIOTA OF THE COCONUT SPROUT (Cocos nucifera L.: Arecaceae)

• DOI: 10.22533/at.ed.9971909103

• Palavras-chave: Atena

• Keywords: coconut sprout, lactobacilli, vegetable autochthonous microbiota

• Abstract:

  Coconut sprout, originated from

  Cocos nucifera L., known as apple or coconut

  bread is used in gastronomy. Besides flavor

  enricher, other benefits can be attributed

  considering the current microbiota. The purpose

  of this research was to evaluate the coconut

  sprout microbiota in search of microorganisms

  that are considered beneficial. There were used

  7 fruits with 12 weeks after blooming with the

  developed sprout. Samples were analyzed

  accordingly to the validated methodology.

  The results showed that mesophilic aerobic

  bacteria, molds, yeast and lactobacilli, compose

  the coconut sprout microbiota. Thus allowed us

  to conclude that: the identified microbial load is

  considered normal for a fresh vegetable product;

  coliforms are not part of the normal microbiota of

  the coconut sprout and that the coconut sprout

  can be a natural source of Lactobacillus spp.

  being able to use as functional food enricher.

• Número de páginas: 15