Nisina como conservante de alimentos : revisión sistemática de la literatura
ABSTRACT: Currently, one of the mostimportant obligations of the food industry is to be able to guarantee product innocuousness, which translates into a need for preservatives. Nisin, an antimicrobial peptide produced by Lactococcus lactis, holds the greatest potential as a natural preservative used...
- Autores:
-
Cano Serna, Daniela
Gómez Marín, María Antonia
Oviedo Gallego, Vanessa
Ríos Osorio, Leonardo Alberto
- Tipo de recurso:
- Review article
- Fecha de publicación:
- 2015
- Institución:
- Universidad de Antioquia
- Repositorio:
- Repositorio UdeA
- Idioma:
- spa
- OAI Identifier:
- oai:bibliotecadigital.udea.edu.co:10495/12939
- Acceso en línea:
- http://hdl.handle.net/10495/12939
- Palabra clave:
- microorganismo
microorganism
nisina
nisin
antimicrobiano
antimicrobial
preservación
preservation
- Rights
- openAccess
- License
- Atribución-NoComercial-CompartirIgual 2.5 Colombia (CC BY-NC-SA 2.5 CO)
| id |
UDEA2_5c6518b0578dcd4f563113e63713be79 |
|---|---|
| oai_identifier_str |
oai:bibliotecadigital.udea.edu.co:10495/12939 |
| network_acronym_str |
UDEA2 |
| network_name_str |
Repositorio UdeA |
| repository_id_str |
|
| dc.title.spa.fl_str_mv |
Nisina como conservante de alimentos : revisión sistemática de la literatura |
| dc.title.alternative.spa.fl_str_mv |
Nisin as a food preservative : a systematic literature review |
| title |
Nisina como conservante de alimentos : revisión sistemática de la literatura |
| spellingShingle |
Nisina como conservante de alimentos : revisión sistemática de la literatura microorganismo microorganism nisina nisin antimicrobiano antimicrobial preservación preservation |
| title_short |
Nisina como conservante de alimentos : revisión sistemática de la literatura |
| title_full |
Nisina como conservante de alimentos : revisión sistemática de la literatura |
| title_fullStr |
Nisina como conservante de alimentos : revisión sistemática de la literatura |
| title_full_unstemmed |
Nisina como conservante de alimentos : revisión sistemática de la literatura |
| title_sort |
Nisina como conservante de alimentos : revisión sistemática de la literatura |
| dc.creator.fl_str_mv |
Cano Serna, Daniela Gómez Marín, María Antonia Oviedo Gallego, Vanessa Ríos Osorio, Leonardo Alberto |
| dc.contributor.author.none.fl_str_mv |
Cano Serna, Daniela Gómez Marín, María Antonia Oviedo Gallego, Vanessa Ríos Osorio, Leonardo Alberto |
| dc.subject.none.fl_str_mv |
microorganismo microorganism nisina nisin antimicrobiano antimicrobial preservación preservation |
| topic |
microorganismo microorganism nisina nisin antimicrobiano antimicrobial preservación preservation |
| description |
ABSTRACT: Currently, one of the mostimportant obligations of the food industry is to be able to guarantee product innocuousness, which translates into a need for preservatives. Nisin, an antimicrobial peptide produced by Lactococcus lactis, holds the greatest potential as a natural preservative used in food matrices. Nisin is the only bacteriocin that has been approved by the WHO to be used as a preservative in the food industry. Objective: This review aims at describing the use of nisin as an antimicrobial in different dietary matrices. Methods: A systematic search of the literature was performed in Science Direct, Scopus and Springer. The search path was adjusted according to the algorithm of each database. After the evaluation of the various inclusion and exclusion criteria, the search resulted in a total of 41 articles published between 2007 and 2017. Results and conclusion: In most dietary matrices evaluated - cheeses, milk, meat, and wines, among others - it was possible to prove the effective elimination of pathogenic microorganisms with nisin and its contribution to the biopreservation of foods. Nisin helps extend the useful life of these products without altering its sensory characteristics. |
| publishDate |
2015 |
| dc.date.issued.none.fl_str_mv |
2015 |
| dc.date.accessioned.none.fl_str_mv |
2020-01-09T21:51:39Z |
| dc.date.available.none.fl_str_mv |
2020-01-09T21:51:39Z |
| dc.type.spa.fl_str_mv |
info:eu-repo/semantics/article |
| dc.type.coar.fl_str_mv |
http://purl.org/coar/resource_type/c_2df8fbb1 |
| dc.type.coarversion.fl_str_mv |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
| dc.type.hasversion.spa.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
| dc.type.coar.spa.fl_str_mv |
http://purl.org/coar/resource_type/c_dcae04bc |
| dc.type.redcol.spa.fl_str_mv |
https://purl.org/redcol/resource_type/ARTREV |
| dc.type.local.spa.fl_str_mv |
Artículo de revisión |
| format |
http://purl.org/coar/resource_type/c_dcae04bc |
| status_str |
publishedVersion |
| dc.identifier.citation.spa.fl_str_mv |
Cano-Serna D, Gómez-Marín A, Oviedo-Gallego V, Ríos-Osorio LA. Nisina como conservante de alimentos: revisión sistemática de la literatura. Rev Hechos Microbiol. 2015;6(1-2):52-64. |
| dc.identifier.issn.none.fl_str_mv |
2145-8898 |
| dc.identifier.uri.none.fl_str_mv |
http://hdl.handle.net/10495/12939 |
| identifier_str_mv |
Cano-Serna D, Gómez-Marín A, Oviedo-Gallego V, Ríos-Osorio LA. Nisina como conservante de alimentos: revisión sistemática de la literatura. Rev Hechos Microbiol. 2015;6(1-2):52-64. 2145-8898 |
| url |
http://hdl.handle.net/10495/12939 |
| dc.language.iso.spa.fl_str_mv |
spa |
| language |
spa |
| dc.relation.ispartofjournalabbrev.spa.fl_str_mv |
Hechos Microbiol. |
| dc.rights.*.fl_str_mv |
Atribución-NoComercial-CompartirIgual 2.5 Colombia (CC BY-NC-SA 2.5 CO) |
| dc.rights.spa.fl_str_mv |
info:eu-repo/semantics/openAccess |
| dc.rights.uri.*.fl_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/co/ |
| dc.rights.accessrights.spa.fl_str_mv |
http://purl.org/coar/access_right/c_abf2 |
| dc.rights.creativecommons.spa.fl_str_mv |
https://creativecommons.org/licenses/by-nc-sa/4.0/ |
| rights_invalid_str_mv |
Atribución-NoComercial-CompartirIgual 2.5 Colombia (CC BY-NC-SA 2.5 CO) https://creativecommons.org/licenses/by-nc-sa/2.5/co/ http://purl.org/coar/access_right/c_abf2 https://creativecommons.org/licenses/by-nc-sa/4.0/ |
| eu_rights_str_mv |
openAccess |
| dc.format.mimetype.spa.fl_str_mv |
application/pdf |
| dc.publisher.spa.fl_str_mv |
Universidad de Antioquia, Escuela de Microbiología |
| dc.publisher.place.spa.fl_str_mv |
Medellín, Colombia |
| institution |
Universidad de Antioquia |
| bitstream.url.fl_str_mv |
http://bibliotecadigital.udea.edu.co/bitstream/10495/12939/1/CanoDaniela_2015_NisinaConservanteAlimentos.pdf http://bibliotecadigital.udea.edu.co/bitstream/10495/12939/2/license_url http://bibliotecadigital.udea.edu.co/bitstream/10495/12939/3/license_text http://bibliotecadigital.udea.edu.co/bitstream/10495/12939/4/license_rdf http://bibliotecadigital.udea.edu.co/bitstream/10495/12939/5/license.txt |
| bitstream.checksum.fl_str_mv |
de30d72448f2592d36e8f1725c2a50aa 4afdbb8c545fd630ea7db775da747b2f d41d8cd98f00b204e9800998ecf8427e d41d8cd98f00b204e9800998ecf8427e 8a4605be74aa9ea9d79846c1fba20a33 |
| bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 MD5 MD5 MD5 |
| repository.name.fl_str_mv |
Repositorio Institucional Universidad de Antioquia |
| repository.mail.fl_str_mv |
andres.perez@udea.edu.co |
| _version_ |
1812173177703366656 |
| spelling |
Cano Serna, DanielaGómez Marín, María AntoniaOviedo Gallego, VanessaRíos Osorio, Leonardo Alberto2020-01-09T21:51:39Z2020-01-09T21:51:39Z2015Cano-Serna D, Gómez-Marín A, Oviedo-Gallego V, Ríos-Osorio LA. Nisina como conservante de alimentos: revisión sistemática de la literatura. Rev Hechos Microbiol. 2015;6(1-2):52-64.2145-8898http://hdl.handle.net/10495/12939ABSTRACT: Currently, one of the mostimportant obligations of the food industry is to be able to guarantee product innocuousness, which translates into a need for preservatives. Nisin, an antimicrobial peptide produced by Lactococcus lactis, holds the greatest potential as a natural preservative used in food matrices. Nisin is the only bacteriocin that has been approved by the WHO to be used as a preservative in the food industry. Objective: This review aims at describing the use of nisin as an antimicrobial in different dietary matrices. Methods: A systematic search of the literature was performed in Science Direct, Scopus and Springer. The search path was adjusted according to the algorithm of each database. After the evaluation of the various inclusion and exclusion criteria, the search resulted in a total of 41 articles published between 2007 and 2017. Results and conclusion: In most dietary matrices evaluated - cheeses, milk, meat, and wines, among others - it was possible to prove the effective elimination of pathogenic microorganisms with nisin and its contribution to the biopreservation of foods. Nisin helps extend the useful life of these products without altering its sensory characteristics.RESUMEN: En el mundo actual de la industria de alimentos una de las obligaciones más importantes es poder garantizar la inocuidad de los productos; por esto, se hace necesario el uso de conservantes. El conservante natural de mayor potencial utilizado en matrices alimentarias es la nisina, siendo un péptido antimicrobiano producido por cepas de Lactococcus lactis. La nisina es la única bacteriocina que ha sido aprobada por la OMS para ser utilizada como conservante en la industria alimentaria. OBJETIVO: Esta revisión bibliográfica tiene como objetivo describir el uso de la nisina como antimicrobiano en diferentes matrices alimentarias. METODOS: Para la realización del estudio se llevó a cabo una búsqueda sistemática de literatura en tres bases de datos bibliográficas: Science Direct, Scopus y Springer. La ruta de búsqueda se ajustó de acuerdo con el algoritmo de cada base de datos. Tras la comprobación con diversos criterios de inclusión y exclusión, la búsqueda arrojó como resultado un total de 41 artículos publicados en un periodo de tiempo comprendido entre 2007 y 2017. RESULTADOS Y CONCLUSION: Se evidencia que, en las matrices alimentarias evaluadas como quesos, leche, carne, vinos, entre otras, la nisina en la mayoría de los casos es efectiva para la eliminación de microorganismos patógenos y contribuye a la biopreservación de los alimentos, ya que ayuda a que la vida útil de estos se prolongue sin alterar sus características sensoriales.application/pdfspaUniversidad de Antioquia, Escuela de MicrobiologíaMedellín, Colombiainfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_dcae04bchttp://purl.org/coar/resource_type/c_2df8fbb1https://purl.org/redcol/resource_type/ARTREVArtículo de revisiónhttp://purl.org/coar/version/c_970fb48d4fbd8a85Atribución-NoComercial-CompartirIgual 2.5 Colombia (CC BY-NC-SA 2.5 CO)info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/co/http://purl.org/coar/access_right/c_abf2https://creativecommons.org/licenses/by-nc-sa/4.0/microorganismomicroorganismnisinanisinantimicrobianoantimicrobialpreservaciónpreservationNisina como conservante de alimentos : revisión sistemática de la literaturaNisin as a food preservative : a systematic literature reviewHechos Microbiol.Hechos Microbiológicos526461-2ORIGINALCanoDaniela_2015_NisinaConservanteAlimentos.pdfCanoDaniela_2015_NisinaConservanteAlimentos.pdfArtículo de revisiónapplication/pdf932266http://bibliotecadigital.udea.edu.co/bitstream/10495/12939/1/CanoDaniela_2015_NisinaConservanteAlimentos.pdfde30d72448f2592d36e8f1725c2a50aaMD51CC-LICENSElicense_urllicense_urltext/plain; charset=utf-849http://bibliotecadigital.udea.edu.co/bitstream/10495/12939/2/license_url4afdbb8c545fd630ea7db775da747b2fMD52license_textlicense_texttext/html; charset=utf-80http://bibliotecadigital.udea.edu.co/bitstream/10495/12939/3/license_textd41d8cd98f00b204e9800998ecf8427eMD53license_rdflicense_rdfapplication/rdf+xml; charset=utf-80http://bibliotecadigital.udea.edu.co/bitstream/10495/12939/4/license_rdfd41d8cd98f00b204e9800998ecf8427eMD54LICENSElicense.txtlicense.txttext/plain; charset=utf-81748http://bibliotecadigital.udea.edu.co/bitstream/10495/12939/5/license.txt8a4605be74aa9ea9d79846c1fba20a33MD5510495/12939oai:bibliotecadigital.udea.edu.co:10495/129392022-04-22 10:16:13.3Repositorio Institucional Universidad de Antioquiaandres.perez@udea.edu.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 |