Dynamics and diversity of the bacterial community during the spontaneous decay of açai (Euterpe oleracea) fruits

Brazilian Journal of Microbiology : [publication of the Brazilian Society for Microbiology]
Fábio Gomes MouraHervé Rogez

Abstract

The biodiversity and evolution of the microbial community in açai fruits (AF) between three geographical origins and two spontaneous decay conditions were examined by applying culture-independent methods. Culture-independent methods based on 16S rRNA from fifteen samples revealed that Proteobacteria, Firmicutes, Actinobacteria, Bacteroidetes and Acidobacteria were the most abundant phyla. At the genus level, Massilia (taxon with more than 50% of the sequences remaining constant during the 30h of decay), Pantoea, Naxibacter, Enterobacter, Raoultella and Klebsiella were identified, forming the carposphere bacterial microbiota of AF. AF is fibre-rich and Massilia bacteria could find a large quantity of substrate for its growth through cellulase production. Beta diversity showed that the quality parameters of AF (pH, soluble solids, titratable acidity and lipids) and elemental analysis (C, N, H and C/N ratio) were unable to drive microbial patterns in AF. This research offers new insight into the indigenous bacterial community composition on AF as a function of spontaneous postharvest decay.

References

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May 8, 2009·International Journal of Food Microbiology·Héctor RodríguezRosario Muñoz
Dec 8, 2009·Carbohydrate Research·Sina AdrangiZargham Sepehrizadeh
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Jun 11, 2010·Proceedings of the National Academy of Sciences of the United States of America·J Gregory CaporasoRob Knight
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Feb 22, 2011·Journal of Applied Microbiology·E YashiroP S McManus
Jul 19, 2012·PloS One·Maya OfekDror Minz
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Methods Mentioned

BETA
thermal treatment
thermal treatments
PCR
chip

Software Mentioned

QIIME
USEARCH
Massilia
BiodiversityR
Vegan
UCLUST
R

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