Resumo

CASTILLO-ARTEAGA, Roger David; BURBANO-ROSERO, Edith Mariela; OTERO-RAMIREZ, Iván Darío  e  FERNANDEZ-IZQUIERDO, Pablo. Oxalate degradation by oxalotrophic bacteria associated with plants of the genus Oxalis sp in the Andean region of the department of Nariño, Colombia. Univ. Salud [online]. 2016, vol.18, n.1, pp.69-78. ISSN 0124-7107.

Introduction: Oxalic acid (H₂C₂O₄) and oxalate salts are highly oxidized substances, which are considered as toxic for some biological systems, including the human being; however, they can be used as a source of carbon and energy for some bacterial communities called oxalotrophic which are part of the so called oxalate-carbonate geochemistry pathway (OCP) due to its metabolic capacity. Objective: The aim of this research was to isolate and characterize oxalotrophic bacteria from plants of the genus Oxalis sp. in the high-andean zone of the department of Nariño, Colombia. Materials and methods: Samples of rhizosphere soil from oxalogenic plants were analyzed with physicochemical parameters and a Schlegel selective medium was used to isolate oxalotrophic bacteria. Results: The isolated bacteria through Schlegel selective medium were identified biochemically as: (Serratia fonticola, Bacillus amyloliquefaciens, Bacillus subtilis, Bacillus vallismortis and Bacillus cereus). The identified species play an important role in the rhizosphere soil, principally for the capacity to increase the pH during oxalate consumption. Conclusion: This type of bacteria can be studied in additional studies to evaluate their potential as bio-fertilizers and/or bioremediation alternatives in acid soils. Despite that the study is indicative at a biological level, it can become a promising application, in the future and with greater support in research, to reduce the calcium oxalate in food of daily consumption which represent an agricultural important line in the region and are potentially harmful to kidney finction.

Palavras-chave : Calcium oxalate; Oxalis sp; biological degradation; kidney stones.

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