Aislamiento e identificación de bacterias ácido lácticas (BAL) preentes en el mucílago de cacao (Theobroma cacao L.) trinitario y nacional.

The objective of this study was to Isolate and identify lactic acid bacteria (BAL) present in the mucilage of cacao (Theobroma cacao L.) CCN-51 of Trinitarian origin and National type (EET-103). The mucilage extracted from cocoa varieties CCN-51 and EET-103 were subjected to a fermentation process for 24, 48 and 72 hours, taking samples every day, during that process, the isolation and identification of lactic acid bacteria was carried out by means of selective cultures such as Man, Rogosa and Sharpe for Lactococcus spp and Bilis Esculine for Enterococcus spp. The results of the isolation indicated that Lactococcus spp is found in the mucilage of cacao CCN-51 and EET-103 in the three fermentation times obtaining between 11.43 x105 and 2,60x105 The presence of this bacterium in the EET-103 cocoa mucilage was detected at 48 hours with 6, 62 x10 5 and 1.19 x105 (UFC / ML) at 72 hours, while for Enterococcus spp. in The CCN-51 had 1.43 x 105 (CFU / ML) from the 72 hours of mucilage fermentation. Gram staining was morphologically identified to isolated bacteria observing that Lactococcus spp presents in coconut-bacillary form and Enterococcus spp of coconut form affirming thus the existence of these bacteria. It was verified that in the mucilage of cacao of the variety EET-103 no statistical difference was found between the treatments being able to conclude of Lactococcus spp is present in the two varieties of cocoa studied and in the three of fermentation unlike Enterococcus spp where There was a statistical difference between the treatments, resulting in the presence of EET-103 at 48 and 72 hours and in CCN-51 at 72 hours of mucilage fermentation.