Encapsulation of communities of microbial by polymers in order to improve the production of crops of coffee
DOI:
https://doi.org/10.57188/manglar.2025.051Keywords:
Alginate of sodium, chitosan, encapsulation, microbiome.Abstract
The encapsulation of organisms in polymers is imporatant in order to preserve and release cells viable, protecting them from stress environmental in order to ensure the nutrition of the plant and health of the soil and thus incresease the yields in the crops of the coffee. In the present study, different concentrations of alginate and chitosan were prepared to encapsulate and a consortium of microorganisms until reaching the optimal formulation, whose characterization was carried out by Fourier Transform Infrared and Scanning Electron Microscopy. The capacity of absorption and release of microorganims in liquid aqueous, in soil saline, and in a soil of coffee was evaluated and the survival of the microbiome encapsulated during one month. The results show that the polymer usted is stable at different values of pH and temperatures, highlighting ar pH 5 al 30 ºC, whose release prolonged of microbiome was 26% (6.5 10 6 CFU mL-1) in an agriculltural soil. The study of kinetic of the microbiome encapsulated in soil of coffee clearly evidences a gradual release of the microbiome up to 72 hours and its survival of the microbiome encapsulated after keeping one month at room temperatura was reduced 8%.
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Copyright (c) 2025 Roberto Carlos Cosme De la Cruz, Ruth Noemí López Montañez, Reyna Esther Rea Zenozain, Luis Antonio Llanco Albornoz, Melissa Rabanal Atalaya
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