Work

Fermentation of Wild Hydrolytic Bacteria Isolated from Opuntia ficus-indica, and Its Effect on Flow Behavior of Cladodes Flour Culture Media

Year: 2025

Type: article

Abstract: The aim of this study was to evaluate the fermentation dynamics of two wild hydrolytic microorganisms and their effect on the flow behavior of a culture medium formulated with Opuntia ficus-indica cladode flour. Identified Acinetobacter pitti and Bacillus subtilis presented maximum values of specific hydrolytic activity (SHA) at 24 h of growth (0.21 ± 0.05 and 0.22 ± 0.01 IU, respectively). The apparent viscosity of cladode flour medium (CFM) measured by applying shear rates (66.7 s−1–0.003 s−1) in suspensions (20%) showed a significant decrease (60%) as a function of bacterial growth progressed. After fermentation, the CFM exhibited pseudoplastic (shear-thinning) behavior, which was linked to the enzymatic degradation of polysaccharides. The use of crude extracellular enzyme extracts from these wild bacteria effectively reduced medium viscosity by breaking down the plant matrix. These findings highlight the hydrolytic potential of native strains in modifying the rheological properties of cactus-based culture media, offering a low-cost alternative for biomass pretreatment and valorization in future biotechnological applications.

Source: Green Chemical Technology

DOI: 10.70322/gct.2025.10008

Authors: Manuel Octavio Ram韗ez-Sucre, Cindy Mariel L髉ez-Dom韓guez, Kevin Alejandro Avil閟-Betanzos, Ingrid Mayanin Rodr韌uez-Buenfil

Institution: Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco

Language: English

Topic: Botanical Research and Applications

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Responsible consumption and production, Zero hunger

Open Access status: hybrid

Funders: Consejo Nacional de Ciencia y Tecnología, Secretaría de Agricultura, Ganadería, Desarrollo Rural, Pesca y Alimentación