Elaboración de jugos de fruta con adición de bacterias ácido lácticas con potencial probiótico

127 páginas

Detalles Bibliográficos
Autor Principal: Serna Jiménez, Johanna Andrea
Otros Autores: Aguilar Rivera, Catalina
Formato: Desconocido (Unknown)
Lenguaje:Español (Spanish)
Publicado: Universidad de La Sabana 2012
Materias:
Acceso en línea:http://hdl.handle.net/10818/3633
id ir-10818-3633
recordtype dspace
institution Universidad de La Sabana
collection DSpace
language Español (Spanish)
topic Fruticultura-Investigaciones
Jugos de frutas-Investigaciones
Alimentos funcionales-Lactobacilos-Investigaciones
spellingShingle Fruticultura-Investigaciones
Jugos de frutas-Investigaciones
Alimentos funcionales-Lactobacilos-Investigaciones
Serna Jiménez, Johanna Andrea
Elaboración de jugos de fruta con adición de bacterias ácido lácticas con potencial probiótico
description 127 páginas
author2 Aguilar Rivera, Catalina
author_facet Aguilar Rivera, Catalina
Serna Jiménez, Johanna Andrea
format Desconocido (Unknown)
author Serna Jiménez, Johanna Andrea
author_sort Serna Jiménez, Johanna Andrea
title Elaboración de jugos de fruta con adición de bacterias ácido lácticas con potencial probiótico
title_short Elaboración de jugos de fruta con adición de bacterias ácido lácticas con potencial probiótico
title_full Elaboración de jugos de fruta con adición de bacterias ácido lácticas con potencial probiótico
title_fullStr Elaboración de jugos de fruta con adición de bacterias ácido lácticas con potencial probiótico
title_full_unstemmed Elaboración de jugos de fruta con adición de bacterias ácido lácticas con potencial probiótico
title_sort elaboración de jugos de fruta con adición de bacterias ácido lácticas con potencial probiótico
publisher Universidad de La Sabana
publishDate 2012
url http://hdl.handle.net/10818/3633
_version_ 1679478144796459008
spelling ir-10818-36332020-01-28T21:02:45Z Elaboración de jugos de fruta con adición de bacterias ácido lácticas con potencial probiótico Serna Jiménez, Johanna Andrea Aguilar Rivera, Catalina Klotz Ceberio, Bernadette Fruticultura-Investigaciones Jugos de frutas-Investigaciones Alimentos funcionales-Lactobacilos-Investigaciones 127 páginas Se evaluó in vitro el potencial probiótico (Resistencia a pH, sales biliares y antibióticos; actividad antimicrobiana y capacidad de adherencia) de bacterias ácido lácticas aisladas de alimentos. Se identificaron: L. plantarum (aisladas de coliflor(C) y harina de maíz(HM)) y dos L. fermentum (aisladas de pera y queso crema). En cuando al potencial: (1)pH 2,5 7,0 logUFC/mL; (2)78,0% de sensibilidad a antibióticos; (3)actividad antimicrobiana; (4)Resistencia de L. plantarum a sales biliares y (5) adhesión mucosa intestinal. Adicionalmente, con la cepa de L. plantarum (C), se realizó un estudio de viabilidad por 30días a8ºC, sobre jugos de fruta, mango, lulo y fresa; mostrando tolerancia a las condiciones fisicoquímicas y aceptabilidad sensorial; con concentraciones iniciales de 1010 UFC/mL y al final 108 UFC/mL. 2012-09-24T21:21:34Z 2012-09-24T21:21:34Z 2012 2012-09-24 masterThesis Tesis de maestría publishedVersion Aguilar, C. y Klotz, B. 2007. Producción de sustancias BLIS (bacteriocin-like inhibitory substances):una alternativa de biocontrol en la industria alimentaria. Alimentos Ciencia e Ingeniería,282-284. Annuk, H., Shchepetova J., Kullisaar, T., Songisepp, E., Zilmer, M., y Mikelsaar M. 2003. Characterization of intestinal lactobacilli as putative probiotic candidates. Journal of Applied Microbiology, 403-412. Arboleya, S., Ruas- Madiedo, P., Margolles, A., Solís, G., Salminen, S., de los ReyesGavilan, C. y Gueimonde, M. 2010. 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