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)

Published 2024-04-18

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Review article

Locticacid bacteria: funcionality, polysaccharides, therapeutic potencial and applications in food

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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Abstract
References

This review shows the recent acid lactic bacteria advances, their functional and therapeutic potential, synthesis of polisaccharides and their possibilities of application in the cultures of starter industry, foods and healthful-foods. There are included topics that go from the origin of the lactic acid bacteria (LAB), tipic and industrial products applications, their biological and genetic characteristics, description of a diverse number of strains, their main products of fermentation, with a greater approach in the exo-polisaccharides producing for the application in the food industry, as well as concepts and advances in functional food like the symbiotic ones, until the future perspective of researchs.

keywords: lactic acid bacteria, synbiotic food, food fermentation, exopolisaccharides.

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How to Cite

Mondragón Bernal, O. L., & Maugeri Filho, F. (2024). Locticacid bacteria: funcionality, polysaccharides, therapeutic potencial and applications in food. Publicaciones E Investigación, 2(2), 69-96. https://doi.org/10.22490/25394088.561

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