• Fabián González Rivas Departamento de Ciencia Animal y de los Alimentos, Facultad de Veterinaria, Universitat Autónoma de Barcelona (Barcelona, España) Facultad de Salud Pública y Nutrición, Universidad Autónoma de Nuevo León. (Nuevo León, México)
  • Blanca Edelia González-Martínez Facultad de Salud Pública y Nutrición, Universidad Autónoma de Nuevo León. (Nuevo León, México)


En los últimos años se ha observado un desarrollo muy importante del mercado de los alimentos funcionales que portan microorganismos vivos. Estos productos soy muy interesantes desde el punto de vista económico, ya que en la mayoría de los casos son leches fermentadas, que al contener algún microorganismo adicional,
se les puede incrementar el precio dejando un interesante margen al productor. Sin embargo en muchos casos estos nuevos microorganismos no cumplen unos mínimos aspectos de calidad que aseguren su funcionalidad y efectos beneficiosos en el consumidor, por lo que este paga más para obtener lo mismo. Esta revisión pretende plantear cuales son, según los conocimientos científicos actuales, las pruebas de calidad que estos microorganismos deben superar antes de ser considerados como probióticos y por tanto incluidos en alimentos y publicitados como funcionales. Siempre partiendo de la base que han superado las pruebas
previas de seguridad, básicamente las de inocuidad. A su vez en la presente revisión se plantea la funcionalidad de estos microorganismos haciendo hincapié en la reducción del colesterol plasmático.

Palabras clave: Probióticos, pruebas de calidad, colesterol.

Probiotics, quality test, cholesterol


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Cómo citar

González Rivas, F., & González-Martínez, B. E. (2006). CRITERIOS DE CALIDAD DE LOS MICROORGANISMOS PROBIÓTICOS Y EVIDENCIAS SOBRE EFECTOS HIPOCOLESTEROLÉMICOS. RESPYN Revista Salud Pública Y Nutrición, 7(1). Recuperado a partir de



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