Evaluación in vitro de las propiedades probióticas de bacterias ácido-lácticas aisladas del Queso Doble Crema
Ilustraciones
- Autores:
-
Gómez Rodríguez, Sara Lucía
- Tipo de recurso:
- Fecha de publicación:
- 2022
- Institución:
- Universidad Nacional de Colombia
- Repositorio:
- Universidad Nacional de Colombia
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.unal.edu.co:unal/83317
- Palabra clave:
- 630 - Agricultura y tecnologías relacionadas::637 - Procesamiento lechero y productos relacionados
Bacterias
Ácido láctico
Quesos
Fermentación láctica
Lacticaseibacillus
Limosilactobacillus
Pediococcus
Leuconostoc
Mucinas
Propiedades de adhesión
Queso colombiano
Lacticaseibacillus
Limosilactobacillus
Pediococcus
Leuconostoc
Mucin
Adhesion properties
Colombian cheese
- Rights
- openAccess
- License
- Reconocimiento 4.0 Internacional
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| dc.title.spa.fl_str_mv |
Evaluación in vitro de las propiedades probióticas de bacterias ácido-lácticas aisladas del Queso Doble Crema |
| dc.title.translated.eng.fl_str_mv |
In vitro evaluation of the probiotic properties of lactic acid bacteria isolated from Double Cream Cheese |
| title |
Evaluación in vitro de las propiedades probióticas de bacterias ácido-lácticas aisladas del Queso Doble Crema |
| spellingShingle |
Evaluación in vitro de las propiedades probióticas de bacterias ácido-lácticas aisladas del Queso Doble Crema 630 - Agricultura y tecnologías relacionadas::637 - Procesamiento lechero y productos relacionados Bacterias Ácido láctico Quesos Fermentación láctica Lacticaseibacillus Limosilactobacillus Pediococcus Leuconostoc Mucinas Propiedades de adhesión Queso colombiano Lacticaseibacillus Limosilactobacillus Pediococcus Leuconostoc Mucin Adhesion properties Colombian cheese |
| title_short |
Evaluación in vitro de las propiedades probióticas de bacterias ácido-lácticas aisladas del Queso Doble Crema |
| title_full |
Evaluación in vitro de las propiedades probióticas de bacterias ácido-lácticas aisladas del Queso Doble Crema |
| title_fullStr |
Evaluación in vitro de las propiedades probióticas de bacterias ácido-lácticas aisladas del Queso Doble Crema |
| title_full_unstemmed |
Evaluación in vitro de las propiedades probióticas de bacterias ácido-lácticas aisladas del Queso Doble Crema |
| title_sort |
Evaluación in vitro de las propiedades probióticas de bacterias ácido-lácticas aisladas del Queso Doble Crema |
| dc.creator.fl_str_mv |
Gómez Rodríguez, Sara Lucía |
| dc.contributor.advisor.none.fl_str_mv |
Montoya Campuzano, Olga Inés Márquez Fernández, María Elena Ruiz Villadiego, Orlando Simon |
| dc.contributor.author.none.fl_str_mv |
Gómez Rodríguez, Sara Lucía |
| dc.contributor.researchgroup.spa.fl_str_mv |
Probióticos y bioprospección |
| dc.subject.ddc.spa.fl_str_mv |
630 - Agricultura y tecnologías relacionadas::637 - Procesamiento lechero y productos relacionados |
| topic |
630 - Agricultura y tecnologías relacionadas::637 - Procesamiento lechero y productos relacionados Bacterias Ácido láctico Quesos Fermentación láctica Lacticaseibacillus Limosilactobacillus Pediococcus Leuconostoc Mucinas Propiedades de adhesión Queso colombiano Lacticaseibacillus Limosilactobacillus Pediococcus Leuconostoc Mucin Adhesion properties Colombian cheese |
| dc.subject.lemb.none.fl_str_mv |
Bacterias Ácido láctico Quesos Fermentación láctica |
| dc.subject.proposal.spa.fl_str_mv |
Lacticaseibacillus Limosilactobacillus Pediococcus Leuconostoc Mucinas Propiedades de adhesión Queso colombiano |
| dc.subject.proposal.eng.fl_str_mv |
Lacticaseibacillus Limosilactobacillus Pediococcus Leuconostoc Mucin Adhesion properties Colombian cheese |
| description |
Ilustraciones |
| publishDate |
2022 |
| dc.date.issued.none.fl_str_mv |
2022 |
| dc.date.accessioned.none.fl_str_mv |
2023-02-06T16:15:05Z |
| dc.date.available.none.fl_str_mv |
2023-02-06T16:15:05Z |
| dc.type.spa.fl_str_mv |
Trabajo de grado - Maestría |
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info:eu-repo/semantics/masterThesis |
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info:eu-repo/semantics/acceptedVersion |
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Text |
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http://purl.org/redcol/resource_type/TM |
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acceptedVersion |
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https://repositorio.unal.edu.co/handle/unal/83317 |
| dc.identifier.instname.spa.fl_str_mv |
Universidad Nacional de Colombia |
| dc.identifier.reponame.spa.fl_str_mv |
Repositorio Institucional Universidad Nacional de Colombia |
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https://repositorio.unal.edu.co/ |
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https://repositorio.unal.edu.co/handle/unal/83317 https://repositorio.unal.edu.co/ |
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Universidad Nacional de Colombia Repositorio Institucional Universidad Nacional de Colombia |
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spa |
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spa |
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LaReferencia |
| dc.relation.references.spa.fl_str_mv |
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Reconocimiento 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Montoya Campuzano, Olga Inés4b04a4a60b5a0df6e629979838d9c079600Márquez Fernández, María Elenaf1bce3178080631aa5e183bcdd871871Ruiz Villadiego, Orlando Simonc04face915a5523f79dee380ee442ad7600Gómez Rodríguez, Sara Lucíab2d15fb0f3910c5b820f9dca6b70cb68Probióticos y bioprospección2023-02-06T16:15:05Z2023-02-06T16:15:05Z2022https://repositorio.unal.edu.co/handle/unal/83317Universidad Nacional de ColombiaRepositorio Institucional Universidad Nacional de Colombiahttps://repositorio.unal.edu.co/IlustracionesLos alimentos que contienen microorganismos con propiedades probióticas en cantidades adecuadas proveen diversos beneficios para la salud del consumidor. El Queso Doble Crema (QDC) es un tipo de queso colombiano artesanal, elaborado en las regiones de los Valles de Ubaté y Chiquinquirá. Este tipo de queso tiene una microbiota autóctona conformada principalmente, por bacterias ácido-lácticas (BAL), que le confiere sus características órganosensoriales; sin embargo, se desconoce la capacidad probiótica de esta microbiota nativa. El objetivo de este estudio fue evaluar, en condiciones in vitro, las propiedades probióticas de las BAL: Leuconostoc mesenteroides subsp. mesenteroides 89MgMLAF, Limosilactobacillus fermentum 104MgMLAF y Pediococcus acidilactici 26MgQDC. Para ello, se confirmaron las características BAL de las cepas (morfología y patrón de fermentación de azúcares) y se evaluó la seguridad (actividad hemolítica, sensibilidad a antibióticos y degradación de mucinas), la supervivencia (tolerancia a pH 3.0, 6.5 y 8.0 y sales biliares a 0.3%, 0.6%, y 1.0% p / v), la adhesión (la autoagregación, la producción de biopelícula, la hidrofobicidad de la superficie celular) y el antagonismo frente a enteropatógenos (la actividad antibacteriana, la coagregación y la inhibición de la adhesión). Los resultados muestran que las BAL del QDC, en condiciones in vitro, poseen propiedades probióticas, siendo Lc. mesenteroides 89MgMLAF y L. fermentum 104MgMLAF, las de mayor potencial, por su capacidad antagónica frente a Listeria monocytogenes y Salmonella enterica subsp enterica serovar Typhimurium. Es importante resaltar que estas cepas provienen de quesos artesanales comercializados y, en consecuencia, las propiedades probióticas identificadas, representarían un valor agregado para los productos autóctonos colombianos. (Tomado de la fuente)Foods that contain microorganisms with probiotic properties in adequate amounts provide various health benefits for the consumer. Double Cream Cheese (QDC) is a type of artisanal Colombian cheese, made in the regions of the Ubaté and Chiquinquirá Valleys. This type of cheese has an autochthonous microbiota made up mainly of lactic acid bacteria (LAB) that gives it its organosensory characteristics. However, the probiotic capacity of this native microbiota is unknown. The objective of this study was to evaluate the probiotic properties of LAB under in vitro conditions: Leuconostoc mesenteroides subsp. mesenteroides 89MgMLAF, Limosilactobacillus fermentum 104MgMLAF, and Pediococcus acidilactici 26MgQDC. For this, the BAL characteristics of the strains (morphology and sugar fermentation pattern) were validated for safety (hemolytic activity, sensitivity to antibiotics and mucin degradation), survival (tolerance to pH of 3.0, 6.5, and 8.0, and bile salts at 0.3%, 0.6%, and 1.0% w/v), adhesion (autoaggregation, biofilm production, cell surface hydrophobicity), and antagonism against enteropathogens (antibacterial activity, coaggregation, and inhibition of adhesion). The results show that the LAB of the QDC under in vitro conditions has probiotic properties, with Lc. mesenteroides 89MgMLAF and L. fermentum 104MgMLAF being the ones with the greatest potential due to their antagonistic capacity against Listeria monocytogenes and Salmonella enterica subsp enterica serovar Typhimurium. It's significant to highlight that these strains come from commercialized artisan cheeses and, consequently, the identified probiotic properties would represent an added value to Colombian native products.MaestríaMagíster en Ciencias - BiotecnologíaProbióticosÁrea curricular Biotecnologíaxiv, 91 páginasapplication/pdfspaUniversidad Nacional de ColombiaMedellín - Ciencias - Maestría en Ciencias - BiotecnologíaFacultad de CienciasUniversidad Nacional de Colombia - Sede Medellín630 - Agricultura y tecnologías relacionadas::637 - Procesamiento lechero y productos relacionadosBacteriasÁcido lácticoQuesosFermentación lácticaLacticaseibacillusLimosilactobacillusPediococcusLeuconostocMucinasPropiedades de adhesiónQueso colombianoLacticaseibacillusLimosilactobacillusPediococcusLeuconostocMucinAdhesion propertiesColombian cheeseEvaluación in vitro de las propiedades probióticas de bacterias ácido-lácticas aisladas del Queso Doble CremaIn vitro evaluation of the probiotic properties of lactic acid bacteria isolated from Double Cream CheeseTrabajo de grado - Maestríainfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/acceptedVersionTexthttp://purl.org/redcol/resource_type/TMLaReferenciaAbbasiliasi, S., Tan, J. 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BioMed Research International, 2018. https://doi.org/10.1155/2018/5063185BibliotecariosEstudiantesInvestigadoresMaestrosMedios de comunicaciónPúblico generalLICENSElicense.txtlicense.txttext/plain; charset=utf-85879https://repositorio.unal.edu.co/bitstream/unal/83317/1/license.txteb34b1cf90b7e1103fc9dfd26be24b4aMD51ORIGINAL1037629177.2022.pdf1037629177.2022.pdfTesis de Maestría en Ciencias - Biotecnologíaapplication/pdf1448835https://repositorio.unal.edu.co/bitstream/unal/83317/2/1037629177.2022.pdf2ff510a7529407957da6ec5f4dd46689MD52THUMBNAIL1037629177.2022.pdf.jpg1037629177.2022.pdf.jpgGenerated Thumbnailimage/jpeg5191https://repositorio.unal.edu.co/bitstream/unal/83317/3/1037629177.2022.pdf.jpg81b3ae816975e44cadefec3ac14b788cMD53unal/83317oai:repositorio.unal.edu.co:unal/833172023-08-15 23:04:34.852Repositorio Institucional Universidad Nacional de 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