Review: bacterias lácticas: funcionalidad, polisacáridos, potencial terapéutico y aplicaciones en alimentos

Olga Lucía Mondragón Bernal; Francisco Maugeri Filho

doi:10.22490/25394088.561

Vol. 2 (2008)

Publicado 18-04-2024

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Derechos de autor 2015 Publicaciones e Investigación

Artículo de revisión

Review: bacterias lácticas: funcionalidad, polisacáridos, potencial terapéutico y aplicaciones en alimentos

DOI: https://doi.org/10.22490/25394088.561

Olga Lucía Mondragón Bernal Universidade Estadual de Campinas - UNICAMP.

Francisco Maugeri Filho Universidade Estadual de Campinas - UNICAMP.

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Referencias

Esta revisión bibliográfica muestra los adelantos recientes en relación con las bacterias lácticas, su potencial funcional y terapéutico, en la síntesis de polisacáridos y sus posibilidades de aplicación en la industria de cultivos starter, alimentos y alimentos-saludables. Se abarcan tópicos, tales como, el origen de las bacterias lácticas (BAL), aplicaciones artesanales e industriales, sus características biológicas y genéticas, descripción de un número diverso de especies, los principales productos de fermentación, con un enfoque mayor en la obtención de ex polisacáridos para aplicación en la industria de alimentos, así como conceptos y avances en alimentos funcionales como los simbióticos, incluyendo las perspectivas futuras de investigación.

Palabras clave: bacterias lácticas, fermentación de alimentos, exopolissacarídeos, alimentos simbióticos.

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Derechos de autor 2015 Publicaciones e Investigación

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Mondragón Bernal, O. L., & Maugeri Filho, F. (2024). Review: bacterias lácticas: funcionalidad, polisacáridos, potencial terapéutico y aplicaciones en alimentos. Publicaciones E Investigación, 2(2), 69-96. https://doi.org/10.22490/25394088.561

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