El cribado de hábitats marinos locales sugiere una nueva cepa, Bacillus subtilis MZ1, como un posible productor de ácidos grasos
DOI:
https://doi.org/10.18633/biotecnia.v26i1.2058Palabras clave:
Bacillus subtilis, ácidos grasos, cromatografía de gases, ácido caproico, ácido caprílico, oxidación β inversaResumen
Dentro de este artículo de investigación académica, se observa que una bacteria aislada de un entorno de suelo marino cerca del Mar Mediterráneo posee el potencial de producir diversos ácidos grasos, especialmente los ácidos n-caproico y oleico, según lo evidencia el perfil FAME. Además, la introducción de glucosa en el medio de crecimiento potencia la producción de ácido caprílico en lugar de ácido caproico. La secuenciación del 16S rDNA sugiere que la cepa MZ1 pertenece a Bacillus subtilis y está estrechamente relacionada con muchas especies halófilas. El perfil FAME revela que la cepa MZ1 aislada es competente en la producción total de ácidos grasos en comparación con otros candidatos bacterianos marinos. Además, los resultados indican que MZ1 es eficiente en la producción de muchos otros ácidos grasos. Esta exploración sugiere que la bacteria marina Bacillus subtilis MZ1 puede ser utilizada para la síntesis de ácidos grasos, lo cual podría ser valioso para la producción de biodiesel y otras aplicaciones.
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