CHARACTERIZATION OF ENDOPHYTIC MICROFLORA OF ROSA CANINA FRUITS

Abstract

There aren’t a lot of studies about the bacterial communities associated with the Rosa canina and the aim of this study was to characterize endophytic bacteria from fruit of Rosa canina. The fruits of R. canina, which is growing wild in Slovakia, were collected in May 2013 from four locations: Nitra-Zobor, Vrbové-Baraní dvor, Rišňovce, Modra pažiť, Slovakia. Microbiological analyses were conducted by use of standard microbiological methods by spreading of fruits homogenates onto agar plate. Total viable count and mesophilic anaerobic sporulating bacteria were determined on Plate Count Agar after incubation for 2 days at 37 °C. Pseudomonas aeruginosa enumeration was carried out after incubation of Pseudomonas Isolation agar at 48 h at 35 °C. For members of the family Enterobacteriaceae (45 °C) Violet Red Bile Glucose agar were used and incubation was carried out for 24 h at 37 °C. For determinations of fungal colonies Malt agar and Czapek-Dox agar were inoculated using the spread-plate technique and incubated at 25 °C for 5 days. The yeasts were grown in Glucose Yeast Peptone agar (aerobiosis) at 25 °C during 72 hours. The total viable count of fruits ranged from 4.07 log cfu.g-1 in Rišňovce to 4.84 log cfu.g-1 in Vrbové Baraní dvor. Number of mesophilic anaerobic sporulating bacteria ranged from 4.09 in Vrbové Baraní dvor to 4.82 log cfu.g-1 in Modrá pažiť. Number of Pseudomonas aeruginosa count ranged from 2.00 in Nitra Zobor and Vrbové Baraní dvor to 3.94 log cfu.g-1 in Modrá pažiť. In our study the number of Enterobacteriaceae genera ranged from 3.38 in Nitra Zobor to 4.25 log cfu.g-1 in Vrbové Baraní dvor. Number of yeasts ranged from 3.36 in Vrbové Baraní dvor to 3.85 log cfu.g-1 in Modrá pažiť. Number of microscopic filamentous fungi ranged from 2.60 in Modrá Pažiť to 3.52 log cfu.g-1 in Nitra Zobor. Our findings indicate that Rose plant is naturally associated with a variety of endophytic microorganisms, which have different physiological and biochemical properties.