Factores críticos en la sobrivencia a la liofilización en limosilactobacillus sp: Revisión documental

Limosilactobacillus fermentum es un microorganismo probiótico con potencial uso en alimentación animal, el suministro de microorganismos de forma segura para la alimentación animal requiere de estudios de bioprospección microbiana, en donde una etapa clave comprende el secado para la comercializació...

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Autores:: Caro Martínez, Stephanie Sofía

Tipo de recurso:: Trabajo de grado de pregrado

Fecha de publicación:: 2025

Institución:: Universidad Libre

Repositorio:: RIU - Repositorio Institucional UniLibre

Idioma:

id	RULIBRE2_9e4d213217d76cc818fe05b61ce3e896
oai_identifier_str	oai:repository.unilibre.edu.co:10901/31391
network_acronym_str	RULIBRE2
network_name_str	RIU - Repositorio Institucional UniLibre
repository_id_str
dc.title.spa.fl_str_mv	Factores críticos en la sobrivencia a la liofilización en limosilactobacillus sp: Revisión documental
title	Factores críticos en la sobrivencia a la liofilización en limosilactobacillus sp: Revisión documental
spellingShingle	Factores críticos en la sobrivencia a la liofilización en limosilactobacillus sp: Revisión documental Liofilización Limosilactobacillus sp probiótico Lyophilization Limosilactobacillus sp probiotic Liofilización Biotecnología microbiana Probióticos
title_short	Factores críticos en la sobrivencia a la liofilización en limosilactobacillus sp: Revisión documental
title_full	Factores críticos en la sobrivencia a la liofilización en limosilactobacillus sp: Revisión documental
title_fullStr	Factores críticos en la sobrivencia a la liofilización en limosilactobacillus sp: Revisión documental
title_full_unstemmed	Factores críticos en la sobrivencia a la liofilización en limosilactobacillus sp: Revisión documental
title_sort	Factores críticos en la sobrivencia a la liofilización en limosilactobacillus sp: Revisión documental
dc.creator.fl_str_mv	Caro Martínez, Stephanie Sofía
dc.contributor.advisor.none.fl_str_mv	Gutiérrez Castañeda, Clara Gilma
dc.contributor.author.none.fl_str_mv	Caro Martínez, Stephanie Sofía
dc.subject.spa.fl_str_mv	Liofilización Limosilactobacillus sp probiótico
topic	Liofilización Limosilactobacillus sp probiótico Lyophilization Limosilactobacillus sp probiotic Liofilización Biotecnología microbiana Probióticos
dc.subject.subjectenglish.spa.fl_str_mv	Lyophilization Limosilactobacillus sp probiotic
dc.subject.lemb.spa.fl_str_mv	Liofilización Biotecnología microbiana Probióticos
description	Limosilactobacillus fermentum es un microorganismo probiótico con potencial uso en alimentación animal, el suministro de microorganismos de forma segura para la alimentación animal requiere de estudios de bioprospección microbiana, en donde una etapa clave comprende el secado para la comercialización del microorganismo, este estudio centró su objetivo en reconocer los factores claves para la liofilización de esta bacteria a través de revisión bibliográfica, en fuentes bibliográficas como Scopus, Science Direct y Pubmed, de esta revisión se encontraron un total de 81 artículos Se identificaron los factores críticos que influyen en el éxito de la viabilidad microbiana, entre estos la temperatura d congelación, el tiempo de sublimación, el usado crioprotectores, las presiones y la cepa usada, Como conclusión la optimización de la técnica depende de muchos factores del propio proceso e incluso antes de aplicarlo como el uso de marcadores biológico, y posterior, como el almacenamiento de los liofilizados, sin embargo al ser estudio de revisión no se aplican los resultados para corroborar lo encontrado pero da paso para futuras investigaciones y aplicación en protocolos.
publishDate	2025
dc.date.accessioned.none.fl_str_mv	2025-06-24T21:42:31Z
dc.date.available.none.fl_str_mv	2025-06-24T21:42:31Z
dc.date.created.none.fl_str_mv	2025
dc.type.local.spa.fl_str_mv	Tesis de Pregrado
dc.type.coar.spa.fl_str_mv	http://purl.org/coar/resource_type/c_7a1f
dc.type.driver.spa.fl_str_mv	info:eu-repo/semantics/bachelorThesis
format	http://purl.org/coar/resource_type/c_7a1f
dc.identifier.uri.none.fl_str_mv	https://hdl.handle.net/10901/31391
url	https://hdl.handle.net/10901/31391
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MICROORGANISMS, 11(1), 48. https://doi.org/10.3390/microorganisms11010048 PATIL, A., MUNOT, N., PATWEKAR, M., PATWEKAR, F., AHMAD, I., ALRAEY, Y., ALGHAMDI, S., KABRAH, A., DABLOOL, A. S., & ISLAM, F. (2022). ENCAPSULATION OF LACTIC ACID BACTERIA BY LYOPHILISATION WITH ITS EFFECTS ON VIABILITY AND ADHESION PROPERTIES. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE, 2022, 1–9. https://doi.org/10.1155/2022/4651192 STEFANELLO, R. F., NABESHIMA, E. H., IAMANAKA, B. T., LUDWIG, A., FRIES, L. L. M., BERNARDI, A. O., & COPETTI, M. V. (2019). SURVIVAL AND STABILITY OF LACTOBACILLUS FERMENTUM AND WICKERHAMOMYCES ANOMALUS STRAINS UPON LYOPHILISATION WITH DIFFERENT CRYOPROTECTANT AGENTS. FOOD RESEARCH INTERNATIONAL, 115, 90–94. https://doi.org/10.1016/j.foodres.2018.07.044 CHENG, Z., YAN, X., WU, J., WENG, P., & WU, Z. (2022). EFFECTS OF FREEZE DRYING IN COMPLEX LYOPROTECTANTS ON THE SURVIVAL, AND MEMBRANE FATTY ACID COMPOSITION OF LACTOBACILLUS PLANTARUM L1 AND LACTOBACILLUS FERMENTUM L2. CRYOBIOLOGY, 105, 1–9. https://doi.org/10.1016/j.cryobiol.2022.01.004 CHEN, M., & MUSTAPHA, A. (2011). SURVIVAL OF FREEZE-DRIED MICROCAPSULES OF Α-GALACTOSIDASE PRODUCING PROBIOTICS IN A SOY BAR MATRIX. FOOD MICROBIOLOGY, 30(1), 68–73. https://doi.org/10.1016/j.fm.2011.10.017 AMPATZOGLOU, A., SCHURR, B., DEEPIKA, G., BAIPONG, S., & CHARALAMPOPOULOS, D. (2010). INFLUENCE OF FERMENTATION ON THE ACID TOLERANCE AND FREEZE-DRYING SURVIVAL OF LACTOBACILLUS RHAMNOSUS GG. BIOCHEMICAL ENGINEERING JOURNAL, 52(1), 65–70. https://doi.org/10.1016/j.bej.2010.07.005 HEIDEBACH, T., FÖRST, P., & KULOZIK, U. (2010). INFLUENCE OF CASEIN-BASED MICROENCAPSULATION ON FREEZE-DRYING AND STORAGE OF PROBIOTIC CELLS. JOURNAL OF FOOD ENGINEERING, 98(3), 309–316. https://doi.org/10.1016/j.jfoodeng.2010.01.003 RATHNAYAKA, R. M. U. S. K. (2013). 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JOURNAL OF BACTERIOLOGY, 192(3), 896–900. https://doi.org/10.1128/jb.01122-09 ELSHOLZ, A. K., GERTH, U., & HECKER, M. (2010). REGULATION OF CTSR ACTIVITY IN LOW GC, GRAM+ BACTERIA. ADVANCES IN MICROBIAL PHYSIOLOGY/ADVANCES IN MICROBIAL PHYSIOLOGY, 119–144. https://doi.org/10.1016/b978-0-12-381045-8.00003-5 SMEDS, A., VARMANEN, P., & PALVA, A. (1998). MOLECULAR CHARACTERIZATION OF A STRESS-INDUCIBLE GENE FROM LACTOBACILLUS HELVETICUS. JOURNAL OF BACTERIOLOGY, 180(23), 6148–6153. https://doi.org/10.1128/jb.180.23.6148-6153.1998 FOUCAUD-SCHEUNEMANN, C., & POQUET, I. (2003). HTRA IS A KEY FACTOR IN THE RESPONSE TO SPECIFIC STRESS CONDITIONS INLACTOCOCCUS LACTIS. FEMS MICROBIOLOGY LETTERS, 224(1), 53–59. https://doi.org/10.1016/s0378-1097(03)00419-1 TAXONOMY. (N.D.). NAVEGADOR DE TAXONOMÍA (LIMOSILACTOBACILLUS FERMENTUM). https://www.ncbi.nlm.nih.gov/Taxonomy/Browser/wwwtax.cgi?mode=Undef&id=1613&lvl=3&lin=s&keep=1&srchmode=1&unlock&log_op=lineage_toggle KONG, L., HUANG, Y., ZENG, X., YE, C., WU, Z., GUO, Y., & PAN, D. (2022). EFFECTS OF GALACTOSYLTRANSFERASE ON EPS BIOSYNTHESIS AND FREEZE-DRYING RESISTANCE OF LACTOBACILLUS ACIDOPHILUS NCFM. FOOD CHEMISTRY MOLECULAR SCIENCES, 5, 100145. https://doi.org/10.1016/j.fochms.2022.100145 LIU, Z., ZHAO, X., & BANGASH, H. I. (2024). EXPRESSION OF STRESS RESPONSIVE GENES ENABLES LIMOSILACTOBACILLUS REUTERI TO CROSS-PROTECTION AGAINST ACID, BILE SALT, AND FREEZE-DRYING. FRONTIERS IN MICROBIOLOGY, 15. https://doi.org/10.3389/fmicb.2024.1437803 TORRES RODELO, M. D. R. (2018). EVALUACIÓN TECNOLÓGICA DEL PROCESO DE OBTENCIÓN DE BIOMASA DE MICROORGANISMOS PROBIÓTICOS EN MEDIO DE CULTIVO FORMULADO CON SUERO LÁCTEO SUPLEMENTADO (DOCTORAL DISSERTATION).
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spelling	Gutiérrez Castañeda, Clara GilmaCaro Martínez, Stephanie SofíaBarranquilla2025-06-24T21:42:31Z2025-06-24T21:42:31Z2025https://hdl.handle.net/10901/31391Limosilactobacillus fermentum es un microorganismo probiótico con potencial uso en alimentación animal, el suministro de microorganismos de forma segura para la alimentación animal requiere de estudios de bioprospección microbiana, en donde una etapa clave comprende el secado para la comercialización del microorganismo, este estudio centró su objetivo en reconocer los factores claves para la liofilización de esta bacteria a través de revisión bibliográfica, en fuentes bibliográficas como Scopus, Science Direct y Pubmed, de esta revisión se encontraron un total de 81 artículos Se identificaron los factores críticos que influyen en el éxito de la viabilidad microbiana, entre estos la temperatura d congelación, el tiempo de sublimación, el usado crioprotectores, las presiones y la cepa usada, Como conclusión la optimización de la técnica depende de muchos factores del propio proceso e incluso antes de aplicarlo como el uso de marcadores biológico, y posterior, como el almacenamiento de los liofilizados, sin embargo al ser estudio de revisión no se aplican los resultados para corroborar lo encontrado pero da paso para futuras investigaciones y aplicación en protocolos.Universidad Libre Seccional Barranquilla -- Facultad de Ciencias de la Salud, Exactas y Naturales -- Programa de MicrobiologíaLimosilactobacillus fermentum is a probiotic microorganism with potential use in animal feed, the supply of microorganisms safely for animal feed requires microbial bioprospecting studies, where a key stage involves drying for the commercialization of the microorganism, this study focused its objective in recognizing the key factors for the freeze drying of this bacterium through literature review, in bibliographic sources such as Scopus, Science Direct and Pubmed, A total of 81 articles were found from this review. products:factors that influence the success of microbial viability were identified, including freezing temperature, sublimation time, the use of cryoprotectants, pressures and the strain used, As a conclusion, the optimization of the technique depends on many factors of the process itself and even before applying it, such as the use of biological markers, and later, such as the storage of the lyophilized products; however, since it is a review study, the results are not applied to corroborate what was found, but it gives way for future research and application in protocols.PDFhttp://creativecommons.org/licenses/by-nc-nd/2.5/co/Atribución-NoComercial-SinDerivadas 2.5 Colombiainfo:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2LiofilizaciónLimosilactobacillus spprobióticoLyophilizationLimosilactobacillus spprobioticLiofilizaciónBiotecnología microbianaProbióticosFactores críticos en la sobrivencia a la liofilización en limosilactobacillus sp: Revisión documentalTesis de Pregradohttp://purl.org/coar/resource_type/c_7a1finfo:eu-repo/semantics/bachelorThesisADITHI, G., DIVYASHREE, S., SHRUTHI, B., DEEPA, N., & SREENIVASA, M. Y. (2024). EVALUATION OF LIMOSILACTOBACILLUS FERMENTUM MYSAGAM1 ISOLATED FROM HERBAL AMLA JUICE AS A PROBIOTIC CANDIDATE WITH ANTIFUNGAL CHARACTERISTICS AGAINST FUSARIUM EQUISETI. FOOD BIOSCIENCE (PRINT), 103843. HTTPS://DOI.ORG/10.1016/J.FBIO.2024.103843ADOLFO, P. H. R. (2010). REVIEW. BACTERIAS ACIDO LÁCTICAS: PAPEL FUNCIONAL EN LOS ALIMENTOS.HTTP://WWW.SCIELO.ORG.CO/SCIELO.PHP?SCRIPT=SCI_ARTTEXT&PID=S1692-35612010000100012ALFONSO, E., & EA, C. (2006). BACTERIAS ÁCIDO-LÁCTICAS (BAL): APLICACIONES COMO CULTIVOS ESTÁRTER PARA LA INDUSTRIA LÁCTEA Y CÁRNICA. RESEARCHGATE. HTTPS://DOI.ORG/10.13140/2.1.2241.2169ALVA, D. H. G., GUZMAN, M. J. M., ANDRÉS, M., & DURAN, S. (2021). USO DE PROBIÓTICOS EN LA NUTRICIÓN DE BOVINOSALVES, B. /. O. /. O.-. M. (N.D.). DECS. HTTPS://DECS.BVSALUD.ORG/ES/THS/RESOURCE/?ID=2498#CONCEPTSBAZÁN, J. V., & VARGAS, C. T. (2019). AISLAMIENTO DE LACTOBACILLUS NATIVOS DE PRODUCTOS DE FERMENTACIÓN EN LA CIUDAD DE TACNA. CIENCIA Y DESARROLLO, 11, 61–66. HTTPS://DOI.ORG/10.33326/26176033.2007.11.226BOUCHIBANE, M., CHERIGUENE, A., FADELA, C., BOUOUDINA, M., KACED, A., DAHOU, A., BENBOUZIANE, B., & SAADA, D. A. (2023). TECHNOLOGICAL AND GENOTYPIC CHARACTERISTICS OF LACTIC ACID BACTERIA ISOLATED FROM ALGERIAN ARTISANAL DAIRY PRODUCTS. INTERNATIONAL DAIRY JOURNAL, 146, 105747. HTTPS://DOI.ORG/10.1016/J.IDAIRYJ.2023.105747BRANDT, K., NETHERY, M. A., O’FLAHERTY, S., & BARRANGOU, R. (2020). GENOMIC CHARACTERIZATION OF LACTOBACILLUS FERMENTUM DSM 20052. BMC GENOMICS, 21(1). HTTPS://DOI.ORG/10.1186/S12864-020-6740-8BUTORAC, K., NOVAK, J., BELLICH, B., TERÁN, L. C., BANIĆ, M., PAVUNC, A. L., ZJALIĆ, S., CESCUTTI, P., ŠUŠKOVIĆ, J., & KOS, B. (2021). LYOPHILIZED ALGINATE-BASED MICROSPHERES CONTAINING LACTOBACILLUS FERMENTUM D12, AN EXOPOLYSACCHARIDES PRODUCER, CONTRIBUTE TO THE STRAIN’S FUNCTIONALITY IN VITRO. MICROBIAL CELL FACTORIES, 20(1). HTTPS://DOI.ORG/10.1186/S12934-021-01575-6CAVALCANTI, R. F. P., GADELHA, F. A. A. F., FERREIRA, L. K. D. P., FERREIRA, L. A. M. P., JÚNIOR, J. V. C., DE ARAÚJO BATISTA, R. S., MELO, T. B. L., DE SOUZA, F. S., ALVES, A. F., BATISTA, L. M., & PIUVEZAM, M. R. (2023). LIMOSILACTOBACILLUS FERMENTUM MODULATES THE GUT-AIRWAY AXIS BY IMPROVING THE IMMUNE RESPONSE THROUGH FOXP3 ACTIVATION ON COMBINED ALLERGIC RHINITIS AND ASTHMA SYNDROME (CARAS). IMMUNOBIOLOGY (1979), 228(5), 152721. HTTPS://DOI.ORG/10.1016/J.IMBIO.2023.152721CHENG, Z., HE, X., WU, Z., & WENG, P. (2022). IMPROVING THE VIABILITY OF POWDERED LACTOBACILLUS FERMENTUM LF01 WITH COMPLEX LYOPROTECTANTS BY MAINTAINING CELL MEMBRANE INTEGRITY AND REGULATING RELATED GENES. JOURNAL OF FOOD BIOCHEMISTRY, 46(8). HTTPS://DOI.ORG/10.1111/JFBC.14181CHENG, Z., XU, Y., WU, J., WENG, P., & WU, J. (2022). EFFECTS OF FREEZE DRYING IN COMPLEX LYOPROTECTANTS ON THE SURVIVAL, AND MEMBRANE FATTY ACID COMPOSITION OF LACTOBACILLUS PLANTARUM L1 AND LACTOBACILLUS FERMENTUM L2. CRYOBIOLOGY, 105, 1–9. HTTPS://DOI.ORG/10.1016/J.CRYOBIOL.2022.01.003CHOI, I. S., KO, S. H., KIM, H. M., YANG, J. E., JEONG, S.-G., CHANG, J. Y., LEE, K. H., QI, S.-B., XIN, Q., CUI, C.-B., MOON, J.-H., PARK, H. W. (2020). COFFEE RESIDUE AS A VALORIZATION BIO-AGENT FOR SHELF-LIFE EXTENSION OF LACTIC ACID BACTERIA UNDER CRYOPRESERVATION. WASTE MANAGEMENT (NEW YORK, N.Y.), 118, (585–590). HTTPS://DOI.ORG/10.1016/J.WASMAN.2020.09.025D’AMBROSIO, S., VENTRONE, M., FUSCO, A., CASILLO, A., DABOUS, A., CAMMAROTA, M., CORSARO, M. M., DONNARUMMA, G., SCHIRALDI, C., & CIMINI, D. (2022). LIMOSILACTOBACILLUS FERMENTUM FROM BUFFALO MILK IS SUITABLE FOR POTENTIAL BIOTECHNOLOGICAL PROCESS DEVELOPMENT AND INHIBITS HELICOBACTER PYLORI IN A GASTRIC EPITHELIAL CELL MODEL. BIOTECHNOLOGY REPORTS, 34, E00732. HTTPS://DOI.ORG/10.1016/J.BTRE.2022.E00732DABOUS, A., D’AMBROSIO, S., CIMINI, D., & SCHIRALDI, C. (2023). NOVEL HYDROXYECTOINES BASED FORMULATIONS ARE SUITABLE FOR PRESERVING VIABILITY OF LIMOSILACTOBACILLUS FERMENTUM, LEVILACTOBACILLUS BREVIS SP-48 AND BIFIDOBACTERIUM LACTIS HN019 DURING FREEZE-DRYING AND STORAGE, AND IN SIMULATED GASTROINTESTINAL FLUIDS. DRYING TECHNOLOGY, 41(12), 2062–2073. HTTPS://DOI.ORG/10.1080/07373937.2023.2217242DE INVESTIGACIONES AGROPECUARIAS CENTRO REGIONAL DE INVESTIGACIÓN QUILAMAPU, I. (2020). CONFORMACIÓN DE COLECCIONES DE CULTIVOS MICROBIANOS. HTTPS://BIBLIOTECA.INIA.CL/HANDLE/20.500.14001/6945FIOCCO, D., COLLINS, M., MUSCARIELLO, L., HOLS, P., KLEEREBEZEM, M., MSADEK, T., & SPANO, G. (2009). THE LACTOBACILLUS PLANTARUM FTSH GENE IS A NOVEL MEMBER OF THE CTSR STRESS RESPONSE REGULON. JOURNAL OF BACTERIOLOGY, 191(5), 1688-1694.FIOCCO, D., CAPOZZI, V., COLLINS, M., GALLONE, A., HOLS, P., GUZZO, J., WEIDMANN, S., RIEU, A., MSADEK, T., & SPANO, G. (2010). CHARACTERIZATION OF THE CTSR STRESS RESPONSE REGULON IN LACTOBACILLUS PLANTARUM. 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EVALUACIÓN TECNOLÓGICA DEL PROCESO DE OBTENCIÓN DE BIOMASA DE MICROORGANISMOS PROBIÓTICOS EN MEDIO DE CULTIVO FORMULADO CON SUERO LÁCTEO SUPLEMENTADO (DOCTORAL DISSERTATION).THUMBNAILCARO.pdf.jpgCARO.pdf.jpgimage/jpeg55237http://repository.unilibre.edu.co/bitstream/10901/31391/4/CARO.pdf.jpg1334ef502f6dc0836d09561f847151cfMD54AUTORIZACION CARO.pdf.jpgAUTORIZACION CARO.pdf.jpgIM Thumbnailimage/jpeg26025http://repository.unilibre.edu.co/bitstream/10901/31391/5/AUTORIZACION%20CARO.pdf.jpg40ff960ac9f99abf1a564acd31a78918MD55LICENSElicense.txtlicense.txttext/plain; charset=utf-81748http://repository.unilibre.edu.co/bitstream/10901/31391/3/license.txt8a4605be74aa9ea9d79846c1fba20a33MD53ORIGINALCARO.pdfCARO.pdfArchivo del trabajo de gradoapplication/pdf642698http://repository.unilibre.edu.co/bitstream/10901/31391/1/CARO.pdf2a075834ddcfad6f489fdf89a46a283aMD51AUTORIZACION CARO.pdfAUTORIZACION CARO.pdfAutorización para la publicaciónapplication/pdf1887379http://repository.unilibre.edu.co/bitstream/10901/31391/2/AUTORIZACION%20CARO.pdf23333acb342cf9b27d5bf1951b7346f5MD5210901/31391oai:repository.unilibre.edu.co:10901/313912025-06-26 06:00:25.976Repositorio Institucional Unilibrerepositorio@unilibrebog.edu.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