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

bacterias lácticas
fermentación de alimentos
exopolissacarídeos
alimentos simbióticos.

Cómo citar

Mondragón Bernal, O. L., & Maugeri Filho, F. (2008). Review: bacterias lácticas: funcionalidad, polisacáridos, potencial terapéutico y aplicaciones en alimentos. Publicaciones E Investigación, 2(1), 69-96. https://doi.org/10.22490/25394088.561

Resumen

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.

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

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