Evaluación de la eficiencia de lactobacillus rhamnosus como potencial probiótico en pulpas de fruta elaboradas artesanalmente en la ciudad de Cúcuta

92 p.

Autores:: Bastos Garcia, Michelle Rubiany.
Pabon Betancourt, Carolina.

Tipo de recurso:: Trabajo de grado de pregrado

Fecha de publicación:: 2017

Institución:: Universidad de Santander

Repositorio:: Repositorio Universidad de Santander

Idioma:: spa

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repository_id_str
dc.title.spa.fl_str_mv	Evaluación de la eficiencia de lactobacillus rhamnosus como potencial probiótico en pulpas de fruta elaboradas artesanalmente en la ciudad de Cúcuta
title	Evaluación de la eficiencia de lactobacillus rhamnosus como potencial probiótico en pulpas de fruta elaboradas artesanalmente en la ciudad de Cúcuta
spellingShingle	Evaluación de la eficiencia de lactobacillus rhamnosus como potencial probiótico en pulpas de fruta elaboradas artesanalmente en la ciudad de Cúcuta Lactobacillus rhamnosus Lactobacillus rhamnosus Probióticos Probiotics Pulpas de fruta Fruit pulps Acidez Acidity Brix
title_short	Evaluación de la eficiencia de lactobacillus rhamnosus como potencial probiótico en pulpas de fruta elaboradas artesanalmente en la ciudad de Cúcuta
title_full	Evaluación de la eficiencia de lactobacillus rhamnosus como potencial probiótico en pulpas de fruta elaboradas artesanalmente en la ciudad de Cúcuta
title_fullStr	Evaluación de la eficiencia de lactobacillus rhamnosus como potencial probiótico en pulpas de fruta elaboradas artesanalmente en la ciudad de Cúcuta
title_full_unstemmed	Evaluación de la eficiencia de lactobacillus rhamnosus como potencial probiótico en pulpas de fruta elaboradas artesanalmente en la ciudad de Cúcuta
title_sort	Evaluación de la eficiencia de lactobacillus rhamnosus como potencial probiótico en pulpas de fruta elaboradas artesanalmente en la ciudad de Cúcuta
dc.creator.fl_str_mv	Bastos Garcia, Michelle Rubiany. Pabon Betancourt, Carolina.
dc.contributor.advisor.spa.fl_str_mv	Diaz Castañeda, Claudia-Elizabeth
dc.contributor.author.spa.fl_str_mv	Bastos Garcia, Michelle Rubiany. Pabon Betancourt, Carolina.
dc.contributor.educationalvalidator.spa.fl_str_mv	Contreras Rangel, Jael.
dc.subject.proposal.spa.fl_str_mv	Lactobacillus rhamnosus Lactobacillus rhamnosus Probióticos Probiotics Pulpas de fruta Fruit pulps Acidez Acidity Brix
topic	Lactobacillus rhamnosus Lactobacillus rhamnosus Probióticos Probiotics Pulpas de fruta Fruit pulps Acidez Acidity Brix
description	92 p.
publishDate	2017
dc.date.issued.spa.fl_str_mv	2017-12-01
dc.date.accessioned.spa.fl_str_mv	2019-12-09T15:54:41Z
dc.date.available.spa.fl_str_mv	2019-12-09T15:54:41Z
dc.type.spa.fl_str_mv	Trabajo de grado - Pregrado
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dc.type.content.spa.fl_str_mv	Text
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url	https://repositorio.udes.edu.co/handle/001/4173
dc.language.iso.spa.fl_str_mv	spa
language	spa
dc.relation.references.spa.fl_str_mv	AURELI, P., CAPURSO, L, CASTELLAZZI, A. M., CLERICI, M., GIOVANNINI, M., MORELLI, L., POLI, A., PREGLIASCO, F., SALVINI, F. Y ZUCCOTTI, G.V. 2011. Probiotics and Health: An evidence- based review. Pharmacological Research, 1-11. [Consulta: 20/09/2017] CARGILL. 2009. Cargill beverage concepts will address consumer demands for health, taste and texture at IFT 2008. Disponible en: http://www.cargill.com/news-center/news-releases/2008/NA3007612.jsp. [Consulta: 10/05/2017] CHAMPAGNE, C. P. Y GARDNER. N.J. 2008. Effect of storage in a fruit drink on subsequent survival of probiotic lactobacilli to gastro-intestinal stresses. Food Research International, 539-543. [Consulta: 8/04/2017] CZYZOWSKA, A., KLEWICKA, E. Y LIBUDZISZ, Z.2006 The influence of lactic acid fermentation process of red beet juice on the stability of biologically active colorants. Eurpean Food Research Technology, 110-116. [Consulta: 8/04/2017] DICAGNO, R, MINERVINI, G., RIZZELLO, CG, ANGELIS, M. Y GOBBETTI, M. 2011. Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies. Food Microbiology, ‘1062-1071. . [Consulta: 8/04/2017] DILLARD, C.J. & GERMAN, JB 2000. Phytochemicals: nutraceuticals and human health. Journal of the Science of Food and Agriculture, 80, 1744-1756. [Consulta: 10/05/2017] ESPIRITO SANTO, A.P., PEREGO, P., CONVERTI, A., OLIVEIRA, M.N., 2011. Influence of food matrices on probiotic viability — a review focusing on the fruity bases. Trends in Food Science & Technology 22, 377–385 [Consultado 12 de agosto de 2016]. Disponible en http://www.sciencedirect.com/science/article/pii/S0168160511007525?via%3Dihub FAO- OF1S. 2002 Guidelines for the Evaluation of Probiotics in Food Report of a Joint FAO/OMS Working Group on Drafting Guidelines for the Evaluation of Probiotics in Food, 1-52. [Consulta: 10/05/2017] FIDIAS G. ARIAS, 2012, El proyecto de Investigación: Introducción a la investigación científica, 6ta Ed. Editorial Episteme [Consulta: 8/04/2017] Disponible 82 en: http://trabajodegradobarinas.blogspot.com.co/2015/06/fidias-arias-2012-el-proyecto-de.html FOOD PROCESSING. 2009. Modest growth for global probiotic market, 2009. [Consultado: 10/05/2017] Disponible en: http://www.foodprocessing.com/articles/2008/383.html GARCIA-CLOSAS, R., GONZALEZ, CA, AGUDO, A. & RIBOLI, E. 1999. Intake of specific carotenoids and flavonoècls and me ask of gastric cancer in Spain. Cancer Causes and Control, 10, 71-75. [Consulta: 10/05/2017] GILL H. RUTHERFURD KL. CROSS ML. 2001. Dietary probiotic supplementation enhances natural killer cell achy ity in the elderly: an investigation of age-related immunological changes. J Clin Immunol 2001: 21: 264-271. [Consulta: 10/05/2017] GORBACH SL, CHANGTW, GOLDIN BR. 1987. Successful treatment of relapsing Clostridium difficile colitis with Lactobacillus GG. Lancet 1987; 2: 15-19. [Consulta: 10/05/2017] GORBACH SL. 1986 Function of the normal human microflora. Scand J Infect Dis 1986; 49: 17-30. [Consulta: 10/05/2017] GRANATO, D., BRANCO, G.F., NAZZARO. F., CRUZ, A.G. Y FARIA. J.A. 2010.Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and Products.” Comprehensive Reviews ¡n Food Science and Food Safety, 292-302. [Consulta: 10/05/2017] HILTON E, KOLAKOWSKI P, SMITH M, SINGER C.1997 Efficacy of Lactobacillus GG as a diarrheal preventative in travelers. J Trav Med 1997; 4: 41-3. [Consulta: 10/05/2017] INSTITUTO NACIONAL DE VIGILANCIA DE MEDICAMENTOS Y. ALIMENTOS. 1997. Condiciones básicas de higiene en la fabricación de alimentos. Bogotá D.C. [Consulta: 17/07/2017] ISOLAURI E, JUNTUNEN M, RAUTANEN T, SILLANAUKEE P, KOIVULA T. 1991. A human Lactobacillus strain (Lactobacillus casei sp strain GG) promotes recovery from acute diarrhea in children. Pediatrics 1991; 88: 90-7. [Consulta: 10/05/2017] JOSEPH, JA., SHUKÏT-HALE, 8., DENISOVA, NA ET AL. 1999. ReversaI of age-related declines in neuronal signal transduction, cognitive, and motor behavmural déficits with b’ue berry, spinach, or strawberry dietary supplementation. Journal of Neuroscience, 19, 8114-8812. [Consulta: 10/05/2017] KIM, M.N, NAYOUNG, K, HYUP, S., PARK, L., SOO, Y., JIN-HYEOK, H., JIN-WOOK, K, HYANG, S., HO, D. Y SUNG, J. 2008. The effects of probiotics on PPI-Triple therapy for Helicobacter pylor eradication. Helicobacter, 261-268.demostraron Ia efectividad de L acidophilus, L. casei B. lortgmun y S. thermophilus en el control de H. pylon. [Consulta: 10/05/2017] la cepa nativa lactobacillus plantarum LPBM1o y la cepa comercial lactobacillus casei ATCC 393 en pulpa de uchuva y en solución isotónica de glucosa. Universidad Nacional de Colombia. [consulta: 8/04/2017] LANNITTI, Y PALMIERI. B. 2010. Therapeutical use of probiotic formulations in clinical practice. Clinical Nutrition, 1-25. [Consulta: 10/05/2017] LEATHER FOOD INTL. 2006. Leatherhead Food International. The international market for functional foods. Functional Food Market Report [Consulta: 10/05/2017] LEATHERHEAD, 2014, Functional foods market is expected to grow 25% by 2017, magazine Leatherhead Food Research. . [Consulta: 8/04/2017] LUCKOW T, SHEEHAN V, FITZGERALD G, DELAHUNTY C. 2006. Exposure, health information and flavor-masking strategies for improving the sensory quality of probiotic juice. Appetite 47:315–323 [Consultado 12 de agosto LUGASI, A. 2008. Functional food. Product development, marketing and consumer acceptance. Appetite, 456-467. [Consulta: 10/05/2017] MADIGAN M. MARRINKOJ. PARKERJ. BROCKJ. 2004 Biología de los Microorganimos. lOa ed. Madrid: Prentice Hall. [consultado:20/07/2017] MAJAMAA H, ISOLAURI E, SAXELIN M, VESIKARI T.1995. Lactic acid bacteria in the treatment of acute rotavirus gastroenteritis. J Pediatric Gastroenterology Nutr 1995; 20: 33-39. [Consulta: 10/05/2017] MARIN Z. CORTÉS M. MONTOYA O. 2009. evaluación de la viabilidad de crecimiento de MARIN Z. CORTÉS M. MONTOYA O. 2009. evaluación de la viabilidad de crecimiento de MILETI, L, ŠOBAJI, S., DORDEVIÔ, B 2008. Functional foods and meir role in me improvement of health status. Journal of Medical Biochemistry 27 (3), pp. 367-370 [Consulta: 10/05/2017] MINISTERIO DE AGRICULTURA Y DESARROLLO RURAL. Octubre de 2005. Observatorio Agrocadenas Colombia. La Industria Procesadora de frutas y Hortalizas en Colombia. Documento de Trabajo N° 82. [Consulta: 10/05/2017] MINISTERIO DE AGRICULTURA Y DESARROLLO RURAL. Octubre de 2008. Perspectivas y oportunidades del Sector Agropecuario en Colombia. [Consulta: 10/05/2017] MORAN, J. 2011. tendencias actuales en alimentos funcionales: mercado y legislación., (pág. 173). España. [Consulta: 8/04/2017] MOUSSAVI, M. Y ADAMS, M.C. 2010. An In Vitro Study on Bacterial Growth Interactions and Intestinal Epithelial Cell Adhesion Characteristics of Probiotic combinations.” Current microbiology, 327-335. [Consulta: 8/04/2017] NUALKAEKUL, S. Y CHARALAMPOPOULOS, D. 2011. Survival of Lactobacillus plantarum in model solution and fruit juices. Food Microbiology. [Consulta: 8/04/2017] OMG. 2008. Guía práctica: Pro bióticos y Pre bióticos. Organización Mundial de Gastroenterología [Consulta: 10/05/2017] PEREIRA F.A.L, MACIEL C.T. Y RODRIGUES, S. 2011. Probiotic beverage from cashew Apple juice fermented with lactobacillus casei. Food Research International, 1276-1283.[Consulta: 20/07/2017] PEREIRA F.A.L, MACIEL C.T. Y RODRIGUES, S. 2011. Probiotic beverage from cashew Apple juice fermented with lactobacillus casei. Food Research International, 1276-1283.[Consulta: 20/07/2017] PRADO, F.C., PARADA, J.L., PANDEY, A. Y SOCCOL, C.R.2008.Trends ¡n non-dairy probiotic beverages. Food Research International,1 11-123. [Consulta: 8/04/2017] PRIOR, RL. & CAO, G. 2000 Antioxidant phytochemicals in fruits and vegetables: diet and health implications. Horticulture Science, 35. 588592. [Consulta: 10/05/2017] SAARELA, M., ALAKOMI, H.L., PUHAKKA. K Y MATTÖ, J. 2009. Effect of the fermentation pH on the storage stability of Lactobacillus rhamnosus preparations and suitability of in vitro analyses of cell physiological functions to predict it. Journal of applied Microbiology, 1204-1212. [Consulta: 8/04/2017] SAAVEDRA JM, BAUMAN NA, OUNG I, PERMAN JA, YOLKIEN RH. 1994. Feeding of Bifidobacterium bifium and Streptococcus thermophilus to infants in hospital for prevention of diarrhea and shedding of rotavirus. Lancet 1994; 344: 1046-9. [Consulta: 10/05/2017] SERNA JOHANNA 2012. Elaboración de jugos de fruta con adición de bacterias ácido lácticas con potencial probiótico. Universidad de la Sabana. [Consulta: 17/07/2017] SERVIN A. 2004. Antagonistic activities of lactobacilli and bifidobacteria against microbial pathogens. FEM S. Microbiol Rev 2004: 28: 405-40. [Consulta: 10/05/2017] SHAH, N.P.. DING, W.K, FALLOURD, ITJ. Y LEYER, G. 2010. Improving the Stability of Probiotic Bacteria in Model Fruit Juices Using Vitamins and Antioxidants. Journal of Food Science, M278- M282.[Consulta: 26/09/2017] SHCIH Y-H. CHIANG B-L WANG L-H. LIAO C-K. GILL L-1 S. 2011. Systcmic immunity-enhancing effects in healthy subjects following dietary consumption of the lactic acid bacicrium Lactobacillus rhamnosus HNOOI.JAm Coil Nutr 2001:20: 149-156. [Consulta: 10/05/2017] SHEEHAN, V.M., ROSS, P. Y FITZGERALD, G.F. 2007. Assessing the acid tolerance and the technological robustness of probiotic cultures for fortification in fruit juices. Innovative Food Science and Emerging Technologies, 279-284. [Consulta: 8/04/2017] SIITONEN S, VAPAATALO H, SALMINEN S, GORDIN A, SAXELIN M, WIKBERG R, ET AL. 1990. Effect of Lactobacillus GG yoghurt in prevention of antibiotic-associated diarrhea. Ann Med 1990; 22: 57-9. [Consulta: 10/05/2017] SIRÓ, I., KÁPOLNA, E, KÁPOLNA, B. Y LUGASI, A. 2008. Functional food. Product development, marketing and consumer acceptance. Appetite, 456-467. [Consulta: 10/05/2017] STEINMETZ, K.A. & POTTER, JD. 1996. Vegetable. Fruit and cancer epidemiology. Cáncer Causes and Control, 2. 325-351[Consulta: 10/05/2017] TANNOCK G W, MUNRO K. HARMSCN H J M. WELLING G W. SMART J. GOPAL P K. 2000. Analysis of the fecal mi croflora of human subjects consuming a probiotic product containing Lactobacillus rhamnosus DR2O. Appi Environ Microbiol 2000: 66: 2578-2588. [Consulta: 10/05/2017] THOMAS, J. 2014. Functional foods market is expected to grow 25% by 2017, magazine Leatherhead Food Research. . [Consulta: 8/04/2017] TURSI. A., BRANDIMARTE, G., GIORGETTI, G.F1, ELISEI. W. Y AIELLO, F. 2008. Mesalazine and/or Lactobacillus casei in maintaining long-term re mission of symptomatic uncomplicated diverticular disease of the colon. Hepatogastroenterology, 916-920. [Consulta: 10/05/2017] VICENTE, A.R., MANGANARIS, G.K, SOZZI, G.O. Y CRISOSTO, C.I—L 2009. Nutritional Quality of Fruits and Vegetables. Postharvest Handing: A Systems Approach, 58-93. [Consulta: 10/05/2017] WARGOVICH, M.J. 2000. Anticancer properties of fruits and vegetables. Horticulture Science, 35. 573-575. [Consulta: 10/05/2017] WATSON, R. & PREEDY, V. 2010. Bioactive Foods in Promotinç Health: Fruits and vegetables. Academic Press. Pp. 37- 58 [Consulta: 10/05/2017] YOON, K.Y., WOODAMS, E.E. Y HANG, Y.D. 2006. Production of probiotic cabbage juice by lactic acid bacteria. Bioresource Technology,1427-1430.[Consulta: 20/07/2017]
dc.rights.spa.fl_str_mv	Derechos Reservados - Universidad de Santander, 2017
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dc.publisher.spa.fl_str_mv	Cúcuta: Universidad de Santander, 2017
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spelling	Diaz Castañeda, Claudia-Elizabethb1ba6a60-e9ab-4d7f-932f-5de386dec42b-1Bastos Garcia, Michelle Rubiany.8f4972d8-cf1f-4381-8afe-88c1582a65e7-1Pabon Betancourt, Carolina.8f716383-b607-4b4a-bfb9-19f5ae0523ce-1Contreras Rangel, Jael.2019-12-09T15:54:41Z2019-12-09T15:54:41Z2017-12-0192 p.The current hectic lifestyle and the lack of time makes consumption habits have changed, the poor diet derived from fast and unhealthy food create health problems that are currently affecting the world society: diabetes, obesity, heart problems , bone problems and cancer are some diseases that can be generated from poor diet. The main objective of this study is to evaluate the efficiency of Lactobacillus rhamnosus as a probiotic potential in handcrafted fruit pulp in the city of Cúcuta because most products with probiotics are developed in a milk matrix.El agitado estilo de vida actual y la falta de tiempo hace que los hábitos de consumo hayan cambiado, la mala alimentación derivada de la comida rápida y poco saludable crean problemas de salud que actualmente están afectando a la sociedad mundial: diabetes, obesidad, problemas cardiacos, problemas óseos y cáncer son algunas enfermedades que se pueden generar de una mala alimentación. El objetivo principal de este estudio es evaluar la eficiencia de Lactobacillus rhamnosus como potencial probiótico en pulpas de fruta elaboradas artesanalmente en la ciudad de Cúcuta debido a que la mayoría de los productos con probióticos se encuentran desarrollados en una matriz láctea.PregradoBacteriólogo(a) y Laboratorista ClínicoINTRODUCCIÓN 16 1. PROBLEMA 18 1.1 PLANTEAMIENTO DEL PROBLEMA 18 1.2 FORMULACIÓN DEL PROBLEMA 20 1.3.1 Objetivo general 20 1.3.2 Objetivos específicos 20 1.4 JUSTIFICACIÓN 20 2. MARCO REFERENCIAL 22 2.1 ANTECEDENTES DE LA INVESTIGACIÓN 22 2.2.1 Alimentos funcionales. 25 2.2.2 Probióticos. 27 2.2.3 Efectos sobre Ia salud y mecanismos de acción de los probióticos. 28 2.2.3 Lactobacillus rhamnosus. 30 2.2.4 Frutas y hortalizas como alimento funcional. 32 2.2.5.1 Composición. 33 2.3 MARCO CONCEPTUAL. 38 2.4 MARCO LEGAL 41 2.6 MARCO CONTEXTUAL 41 2.6 SISTEMA DE HIPÓTESIS 42 2.6.1 Hipótesis de Investigación. 42 2.6.2 Hipótesis Nula. 42 2.7 MATRIZ OPERATIVA DE LAS VARIABLES 43 12 3. MARCO METODOLÓGICO. 44 3.1.1 Nivel de investigación. 44 3.1.2 Diseño de investigación 44 3.2 MATERIALES Y METÓDOS 44 3.2.1 Recursos materiales. 44 3.2.2 Métodos. 44 3.3.1 Población. 48 3.3.2 Muestra. 48 3.3.3 Muestreo. 48 3.4 VALIDEZ Y CONFIABILIDAD 48 3.5 TÉCNICAS E INSTRUMENTOS DE RECOLECCIÓN DE DATOS 48 3.6 TÉCNICAS DE PROCESAMIENTO Y ANÁLISIS DE DATOS 48 4. ANALISIS E INTERPRETACION DE RESULTADOS 49 4.1.2 Viabilidad de Lactobacillus rhamnosus. 50 4.1.3 Propiedades fisicoquímicas. 52 4.1.3.1 Análisis de varianza del % Acidez . 54 4.1.4 Características organolépticas. 61 4.2 DISCUSIÓN 66 5. ARTICULO CIENTIFICO 70 INTRODUCCION 71 BIBLIOGRAFIA 78 6. CONCLUSIONES 79 7. RECOMENTACIONES 80 BIBLIOGRAFIA 78 ANEXOS 87Ej. 1application/pdfT17.17 B188ehttps://repositorio.udes.edu.co/handle/001/4173spaCúcuta: Universidad de Santander, 2017Facultad Ciencias de la SaludBacteriología y Laboratorio ClínicoAURELI, P., CAPURSO, L, CASTELLAZZI, A. M., CLERICI, M., GIOVANNINI, M., MORELLI, L., POLI, A., PREGLIASCO, F., SALVINI, F. Y ZUCCOTTI, G.V. 2011. Probiotics and Health: An evidence- based review. Pharmacological Research, 1-11. [Consulta: 20/09/2017]CARGILL. 2009. Cargill beverage concepts will address consumer demands for health, taste and texture at IFT 2008. Disponible en: http://www.cargill.com/news-center/news-releases/2008/NA3007612.jsp. [Consulta: 10/05/2017]CHAMPAGNE, C. P. Y GARDNER. N.J. 2008. Effect of storage in a fruit drink on subsequent survival of probiotic lactobacilli to gastro-intestinal stresses. Food Research International, 539-543. [Consulta: 8/04/2017]CZYZOWSKA, A., KLEWICKA, E. Y LIBUDZISZ, Z.2006 The influence of lactic acid fermentation process of red beet juice on the stability of biologically active colorants. Eurpean Food Research Technology, 110-116. [Consulta: 8/04/2017]DICAGNO, R, MINERVINI, G., RIZZELLO, CG, ANGELIS, M. Y GOBBETTI, M. 2011. Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies. Food Microbiology, ‘1062-1071. . [Consulta: 8/04/2017]DILLARD, C.J. & GERMAN, JB 2000. Phytochemicals: nutraceuticals and human health. Journal of the Science of Food and Agriculture, 80, 1744-1756. [Consulta: 10/05/2017]ESPIRITO SANTO, A.P., PEREGO, P., CONVERTI, A., OLIVEIRA, M.N., 2011. Influence of food matrices on probiotic viability — a review focusing on the fruity bases. Trends in Food Science & Technology 22, 377–385 [Consultado 12 de agosto de 2016]. Disponible en http://www.sciencedirect.com/science/article/pii/S0168160511007525?via%3DihubFAO- OF1S. 2002 Guidelines for the Evaluation of Probiotics in Food Report of a Joint FAO/OMS Working Group on Drafting Guidelines for the Evaluation of Probiotics in Food, 1-52. [Consulta: 10/05/2017]FIDIAS G. ARIAS, 2012, El proyecto de Investigación: Introducción a la investigación científica, 6ta Ed. Editorial Episteme [Consulta: 8/04/2017] Disponible 82 en: http://trabajodegradobarinas.blogspot.com.co/2015/06/fidias-arias-2012-el-proyecto-de.htmlFOOD PROCESSING. 2009. Modest growth for global probiotic market, 2009. [Consultado: 10/05/2017] Disponible en: http://www.foodprocessing.com/articles/2008/383.htmlGARCIA-CLOSAS, R., GONZALEZ, CA, AGUDO, A. & RIBOLI, E. 1999. Intake of specific carotenoids and flavonoècls and me ask of gastric cancer in Spain. Cancer Causes and Control, 10, 71-75. [Consulta: 10/05/2017]GILL H. RUTHERFURD KL. CROSS ML. 2001. Dietary probiotic supplementation enhances natural killer cell achy ity in the elderly: an investigation of age-related immunological changes. J Clin Immunol 2001: 21: 264-271. [Consulta: 10/05/2017]GORBACH SL, CHANGTW, GOLDIN BR. 1987. Successful treatment of relapsing Clostridium difficile colitis with Lactobacillus GG. Lancet 1987; 2: 15-19. [Consulta: 10/05/2017]GORBACH SL. 1986 Function of the normal human microflora. 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Evaluación de la eficiencia de lactobacillus rhamnosus como potencial probiótico en pulpas de fruta elaboradas artesanalmente en la ciudad de Cúcuta

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