Aportes a la calidad funcional y tecnológicas en alimentos por Limosilactobacillus fermentum y Pediococcus acidilactici
La presente investigación tiene como objetivo analizar los beneficios funcionales y tecnológicos de las bacterias Limosilactobacillus fermentum y Pediococcus acidilactici en la mejora de la calidad de los alimentos. A través de una metodología bibliográfica basada en una revisión sistemática de la l...
- Autores:
-
Simanca Therán, Jose Andrés
Torres Rodríguez, Belkys Paola
- Tipo de recurso:
- Trabajo de grado de pregrado
- Fecha de publicación:
- 2025
- Institución:
- Universidad Libre
- Repositorio:
- RIU - Repositorio Institucional UniLibre
- Idioma:
- OAI Identifier:
- oai:repository.unilibre.edu.co:10901/31167
- Acceso en línea:
- https://hdl.handle.net/10901/31167
- Palabra clave:
- Metabolitos
Beneficios funcionales
Propiedades organolépticas
Limosilactobacillus fermentum
Pediococcus acidilactici
Mejora de alimentos
Metabolites
Functional benefits
Organoleptic properties
Food improvement
Limosilactobacillus fermentum
Pediococcus acidilactici
Alimentos -- Biotecnología
Metabolitos
Alimentos funcionales
- Rights
- openAccess
- License
- http://creativecommons.org/licenses/by-nc-nd/2.5/co/
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RULIBRE2 |
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RIU - Repositorio Institucional UniLibre |
| repository_id_str |
|
| dc.title.spa.fl_str_mv |
Aportes a la calidad funcional y tecnológicas en alimentos por Limosilactobacillus fermentum y Pediococcus acidilactici |
| dc.title.alternative.spa.fl_str_mv |
Contributions to functional and technological quality in foodstuffs by Limosilactobacillus fermentum and Pediococcus acidilactici |
| title |
Aportes a la calidad funcional y tecnológicas en alimentos por Limosilactobacillus fermentum y Pediococcus acidilactici |
| spellingShingle |
Aportes a la calidad funcional y tecnológicas en alimentos por Limosilactobacillus fermentum y Pediococcus acidilactici Metabolitos Beneficios funcionales Propiedades organolépticas Limosilactobacillus fermentum Pediococcus acidilactici Mejora de alimentos Metabolites Functional benefits Organoleptic properties Food improvement Limosilactobacillus fermentum Pediococcus acidilactici Alimentos -- Biotecnología Metabolitos Alimentos funcionales |
| title_short |
Aportes a la calidad funcional y tecnológicas en alimentos por Limosilactobacillus fermentum y Pediococcus acidilactici |
| title_full |
Aportes a la calidad funcional y tecnológicas en alimentos por Limosilactobacillus fermentum y Pediococcus acidilactici |
| title_fullStr |
Aportes a la calidad funcional y tecnológicas en alimentos por Limosilactobacillus fermentum y Pediococcus acidilactici |
| title_full_unstemmed |
Aportes a la calidad funcional y tecnológicas en alimentos por Limosilactobacillus fermentum y Pediococcus acidilactici |
| title_sort |
Aportes a la calidad funcional y tecnológicas en alimentos por Limosilactobacillus fermentum y Pediococcus acidilactici |
| dc.creator.fl_str_mv |
Simanca Therán, Jose Andrés Torres Rodríguez, Belkys Paola |
| dc.contributor.advisor.none.fl_str_mv |
Gutiérrez Castañeda, Clara Gilma |
| dc.contributor.author.none.fl_str_mv |
Simanca Therán, Jose Andrés Torres Rodríguez, Belkys Paola |
| dc.subject.spa.fl_str_mv |
Metabolitos Beneficios funcionales Propiedades organolépticas Limosilactobacillus fermentum Pediococcus acidilactici Mejora de alimentos |
| topic |
Metabolitos Beneficios funcionales Propiedades organolépticas Limosilactobacillus fermentum Pediococcus acidilactici Mejora de alimentos Metabolites Functional benefits Organoleptic properties Food improvement Limosilactobacillus fermentum Pediococcus acidilactici Alimentos -- Biotecnología Metabolitos Alimentos funcionales |
| dc.subject.subjectenglish.spa.fl_str_mv |
Metabolites Functional benefits Organoleptic properties Food improvement Limosilactobacillus fermentum Pediococcus acidilactici |
| dc.subject.lemb.spa.fl_str_mv |
Alimentos -- Biotecnología Metabolitos Alimentos funcionales |
| description |
La presente investigación tiene como objetivo analizar los beneficios funcionales y tecnológicos de las bacterias Limosilactobacillus fermentum y Pediococcus acidilactici en la mejora de la calidad de los alimentos. A través de una metodología bibliográfica basada en una revisión sistemática de la literatura, se recopilaron y analizaron artículos científicos publicados entre 2013 y 2023 en las bases de datos Scopus y ScienceDirect. Se utilizaron algoritmos de búsqueda para identificar documentos relevantes, de los cuales, tras aplicar los criterios de inclusión, se seleccionaron 63 artículos para el análisis en profundidad, de acuerdo con la metodología PRISMA. Los resultados revelaron que los metabolitos con propiedades funcionales y organolépticas más documentados son los ácidos orgánicos, fitoestrógenos y aminoácidos, destacándose el ácido láctico, ácido acético y el ácido gamma-aminobutírico (GABA), los cuales presentan aplicaciones significativas en la salud gastrointestinal y en la mejora de las propiedades de los alimentos. La investigación subraya la importancia de L. fermentum y P. acidilactici como cultivos iniciadores en diversas industrias alimentarias, particularmente en productos lácteos, cárnicos y bebidas alcohólicas, debido a su capacidad para mejorar las características sensoriales y aportar beneficios funcionales. Asimismo, se discutió el impacto de estas bacterias en la percepción del consumidor y la competitividad en el mercado alimentario, con un notable aumento en las patentes y publicaciones científicas sobre este tema desde el año 2000. Este trabajo proporciona una visión integral de los mecanismos biológicos y tecnológicos involucrados, consolidando información clave para su aplicación práctica en la industria alimentaria. |
| publishDate |
2025 |
| dc.date.accessioned.none.fl_str_mv |
2025-05-21T16:17:38Z |
| dc.date.available.none.fl_str_mv |
2025-05-21T16:17:38Z |
| dc.date.created.none.fl_str_mv |
2025-05-20 |
| 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/10901/31167 |
| url |
https://hdl.handle.net/10901/31167 |
| dc.relation.references.spa.fl_str_mv |
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Gutiérrez Castañeda, Clara GilmaSimanca Therán, Jose AndrésTorres Rodríguez, Belkys PaolaBarranquilla2025-05-21T16:17:38Z2025-05-21T16:17:38Z2025-05-20https://hdl.handle.net/10901/31167La presente investigación tiene como objetivo analizar los beneficios funcionales y tecnológicos de las bacterias Limosilactobacillus fermentum y Pediococcus acidilactici en la mejora de la calidad de los alimentos. A través de una metodología bibliográfica basada en una revisión sistemática de la literatura, se recopilaron y analizaron artículos científicos publicados entre 2013 y 2023 en las bases de datos Scopus y ScienceDirect. Se utilizaron algoritmos de búsqueda para identificar documentos relevantes, de los cuales, tras aplicar los criterios de inclusión, se seleccionaron 63 artículos para el análisis en profundidad, de acuerdo con la metodología PRISMA. Los resultados revelaron que los metabolitos con propiedades funcionales y organolépticas más documentados son los ácidos orgánicos, fitoestrógenos y aminoácidos, destacándose el ácido láctico, ácido acético y el ácido gamma-aminobutírico (GABA), los cuales presentan aplicaciones significativas en la salud gastrointestinal y en la mejora de las propiedades de los alimentos. La investigación subraya la importancia de L. fermentum y P. acidilactici como cultivos iniciadores en diversas industrias alimentarias, particularmente en productos lácteos, cárnicos y bebidas alcohólicas, debido a su capacidad para mejorar las características sensoriales y aportar beneficios funcionales. Asimismo, se discutió el impacto de estas bacterias en la percepción del consumidor y la competitividad en el mercado alimentario, con un notable aumento en las patentes y publicaciones científicas sobre este tema desde el año 2000. Este trabajo proporciona una visión integral de los mecanismos biológicos y tecnológicos involucrados, consolidando información clave para su aplicación práctica en la industria alimentaria.Universidad Libre Seccional Barranquilla -- Facultad de Ciencias de la Salud, Exactas y Naturales -- Programa de MicrobiologíaThe present research aims to analyze the functional and technological benefits of the bacteria Limosilactobacillus fermentum and Pediococcus acidilactici in the improvement of food quality. Through a bibliographic methodology based on a systematic literature review, scientific articles published between 2013 and 2023 in the Scopus and ScienceDirect databases were collected and analyzed. Search algorithms were used to identify relevant papers, from which, after applying the inclusion criteria, 63 articles were selected for in-depth analysis, according to PRISMA methodology. The results revealed that the most documented metabolites with functional and organoleptic properties are organic acids, phytoestrogens and amino acids, highlighting lactic acid, acetic acid and gamma-aminobutyric acid (GABA), which have significant applications in gastrointestinal health and in the improvement of food properties. The research highlights the importance of L. fermentum and P. acidilactici as starter cultures in various food industries, particularly in dairy, meat and alcoholic beverages, due to their ability to improve sensory characteristics and provide functional benefits. The impact of these bacteria on consumer perception and competitiveness in the food market was also discussed, with a notable increase in patents and scientific publications on this subject since 2000. This work provides a comprehensive view of the biological and technological mechanisms involved, consolidating key information for practical application in the food industry.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_abf2MetabolitosBeneficios funcionalesPropiedades organolépticasLimosilactobacillus fermentumPediococcus acidilacticiMejora de alimentosMetabolitesFunctional benefitsOrganoleptic propertiesFood improvementLimosilactobacillus fermentumPediococcus acidilacticiAlimentos -- BiotecnologíaMetabolitosAlimentos funcionalesAportes a la calidad funcional y tecnológicas en alimentos por Limosilactobacillus fermentum y Pediococcus acidilacticiContributions to functional and technological quality in foodstuffs by Limosilactobacillus fermentum and Pediococcus acidilacticiTesis de Pregradohttp://purl.org/coar/resource_type/c_7a1finfo:eu-repo/semantics/bachelorThesisAdikari, A. 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