BACTERIOCINAS DE PROBIÓTICOS

Authors

  • Blanca Edelia González-Martínez Facultad de Salud Pública y Nutrición (Universidad Autónoma de Nuevo León),
  • Marivel Gómez-Treviño Facultad de Ciencias Biológicas (Universidad Autónoma de Nuevo León)
  • Zacarias Jiménez-Salas Facultad de Salud Pública y Nutrición (Universidad Autónoma de Nuevo León),

Abstract

En la actualidad, los individuos están interesados en consumir alimentos que, aparte de su valor
nutricional, tengan beneficios adicionales como el prevenir enfermedades. El uso de los probióticos
como parte de los alimentos o en la fermentación de los mismos, es una área en franco desarrollo
en la industria de alimentos lo que origina un marcado interés por las bacterias ácido lácticas y sus
metabolitos. Además, en el campo de la conservación de los alimentos, resulta interesante analizar
el uso de las bacteriocinas de las bacterias ácido lácticas como una alternativa para sustituir, al
menos parcialmente, a los agentes químicos. La prevención de la ocurrencia de enfermedades en
los individuos y la conservación de los alimentos han motivado que el mundo industrial y el
científico se interese por conocer con mayor detalle el modo de acción de los probióticos y de las
bacteriocinas en particular para otorgar confianza al consumidor.


Palabras claves: bacteriocinas, probióticos  bacteriocins, probiotics

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Published

2003-07-10

How to Cite

González-Martínez, B. E., Gómez-Treviño, M., & Jiménez-Salas, Z. (2003). BACTERIOCINAS DE PROBIÓTICOS. RESPYN Revista Salud Pública Y Nutrición, 4(2). Retrieved from https://respyn.uanl.mx/index.php/respyn/article/view/108

Issue

Vol. 4 No. 2 (2003): ABR-JUN 2003

Section

Artículo Original

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