masterThesis
Elaboración de jugos de fruta con adición de bacterias ácido lácticas con potencial probiótico
Fecha
2012-09-24Registro en:
Aguilar, C. y Klotz, B. 2007. Producción de sustancias BLIS (bacteriocin-like inhibitory substances):una alternativa de biocontrol en la industria alimentaria. Alimentos Ciencia e Ingeniería,282-284.
Annuk, H., Shchepetova J., Kullisaar, T., Songisepp, E., Zilmer, M., y Mikelsaar M. 2003. Characterization of intestinal lactobacilli as putative probiotic candidates. Journal of Applied Microbiology, 403-412.
Arboleya, S., Ruas- Madiedo, P., Margolles, A., Solís, G., Salminen, S., de los ReyesGavilan, C. y Gueimonde, M. 2010. Characterization and in vitro properties of potentially probiotic Bifidobacterium strains isolated from breast-milk." International Hournal of Food Microbiology,1-9.
Audisio, M. C., Torresa, M. J., Sabaté, D.C., Ibarguren, C. y Apella M.C. 2011. Properties of different lactic acid bacteria isolated from Apis mellifera L. bee-gut. Microbiological Research,1-13.
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.
Aysun, C. y Güarakan C. 2003. Properties of potential probiotic Lactobacillus plantarum strains. Food Microbiology, 511-518.
Boone, D. R. 2001. Bergeys Manual of Systematic Bacteriology. 2nd edición. Vol 1: 12081234.
Baele, M., Vaneechoutte, M., Verhelst, R., Vancanneyt, M., Devriese, L. A., y Haesebrouck, F. 2002. Identif ication of Lactobacillus species using tDNA-PCR. Journal of Microbiological Methods, 263-271
Bjerring, A. S., Allan D. y Chwalibog A. 2008. A dyamic model of digestion and absortion in pigs. Animal Feed Science and Technology, 328-371.
Brinques, G. B. y Ayub M.A. 2011.Effect of microencapsulation on survival of Lactobacillus plantarum in simulated gastrointestinal conditions, refrigeration, and yogurt. Journal of food engineering,123-128.
Cani, P.D. y Delzenne N.M. 2011. The gut microbiome as therapeutic target. Pharmacology & Therapeutics,1-11.
Caplice, E. y Fitzgerald F.G. 1999. Food fermentations: role of microorganisms in food production and preservation. International Journal of Food Microbiology, 131-149.
Cencič, A. y Langerholc T. 2010. Functional cell models of the gut and their applications in food microbiology.International Journal of Food Microbiology, 4-14.
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.
Charteris, WP., Kelly, P.M., Morelli, L. y Collins, J.K. 1998. Development and application of an in vitro methodology to determine the transit tolerance of potentially probiotic Lactobacillus and Bifidobacterium species in the upper human gastrointestinal tract. Journal of Applied Microbiology, 759-768.
Chiu, H.H., Tsai, C.C., Hsih, H.Y. y Tsen, H.Y.2007.Screening from pickled vegetables the potential probiotic strains of lactic acid bacteria able to inhibit the Salmonella invasion in mice. Journal Applied of Microbiology, 605-612.
Chung-Yi, W.,Pei-Rong, L.,Chang-Chai, N. y Yuan-Tay, S. 2010.Probiotic properties of Lactobacillus strains isolated from the feces of breast-fed infants and Taiwanese pickled cabbage. Anaerobe, 578-585.
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.
DiCagno, R., Minervini, G., Rizzello, C.G., 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.
Do Espírito-Santo, A. P., Perego, P., Converti, A., y Oliveira, M. N. 2011. Influence of food matrices in probiotic viability- A review focusing in the fruity bases. Food Science & Technology, 1-9.
FAO. 2005. CODEX STAN 247
FAO- OMS. 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.
Gbassi, G. K.,Vandamme, T., Yolou, F.S. y Marchioni, E.2011.In vitro effects of pH, bile salts and enzymes on the release and viability of encapsulated Lactobacillus plantarum strains in a gastrointestinal tract model." International Dairy Journal, 97102.
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 in Food Science and Food Safety, 292-302.
Gueimonde, M. y Salminen S. 2006.New methods for selecting and evaluating probiotics. Digestive and Liver Disease, S242-S247.
Guo, X.H., Kim, J.M., Nam, H.M., Park, S.Y. y Kim J.M. 2010. Screening lactic acid bacteria from swine origins for multistrain probiotics based on in vitro functional properties. Anaerobe, 1-6.
Guo, Z., Wang, J. Yan, L., Chen, W., Liu, X.m. y Zhang, H.P. 2009. In vitro comparison of probioyic properties of Lactobacillus casei Zhang, a potential new probiotic, with selected probiotic strains. LWT- Food Science and Technology, 1640-1646.
Hellström, P. M., Grybäck, P. y Jacobsson, H. 2006. The physiology of gastric emptying. Best Practice & Research Clinical Anaesthesiology, 397-407. .
Holzapfel, W.H., Haberer, P., Snel, J., Schillinger, S. y Jos H.J. 1998.Overview of gut and probiotics." International Journal of Microbiology, 85-101
Holzapfel, W.H., Geisen, R. y Schillinger, U. 1995. Biological preservation of foods with
reference to protective cultures, bacteriocins, and food-grade enzymes.
International Journal of Food Microbiology, 24: 343-362
Hur, S.J., Lim, B.O., Decker, E.A. y McClements, D.J. 2011. In vitro human digestion
models for food applications. Food Chemistry, 1-12.
Hwanhlem, N., Watthanasakphuban, N., Riebroy, S., Benjakul, S., H-Kittiku, A., y
Maneerat, S. 2009. Probiotic lactic acid bacteria from Kung-Som: isolation,
screening, inhibition of pathogenic bacteria. Food Science & Technology, 594-601.
Iannitti, T., y Palmieri, B. 2010. Therapeutical use of probiotic formulations in clinical
practice. Clinical Nutrition, 1-25.
Isolauri, Erika. 2004. Probiotics, Department of paediatrics, Turku University Central
Hospital.
Ivanov, I.I., y Littman, D.R. 2011. Modulation of immune homeostasis by commensal
bacteria." Current opinion in Microbiology, 106-114.
Izquierdo, E., Medina, M., Ennahar, S., Marchioni, E. y Sanz, Y. 2008. Resistance to
Simulated Gastrointestinal Conditions and Adhesion to Mucus as Probiotic Criteria
for Bifidobacterium longum Strains. Current Microbiology, 613-618.
Jin, L., Hyun, S.Y., Kyu, W.C., Sejong, O., Sae, H.K., Taehoon, C., Bongjoon, K. y Kwang,
Y.W.2001. Evaluation of probiotic characteristics of newly isolated Lactobacillus
spp.: Immune modulation and longevity. International Journal of Food Microbiology,
80-86
Kao, Y.T., Liu, Y.S. y Shyu, Y.T. 2007. Identification of Lactobacillus spp. in probiotic
products by real-time PCR and melting curve analysis. Food Research
International, 71–79.
Khalf, M., Dabour, N., kheadr, E. y Fliss, I. 2010. Viability of probiotic bacteria in maple
sap products under storage and gastrointestinal conditions. Bioresource
Technology, 7966-7972.
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 pylori eradication. Helicobacter, 261-268.
Klayraung, S., Viernstein, H., Sirithunyalug, J. y Okonogi, S. 2010. Probiotic Properties of
Lactobacilli Isolated From Thai Traditional Food." Science Pharmacology, 485-503
Kwon, H.S., Yang, E.H., Yeon, S.W., Kang, B.H. y Kim, T.Y. 2004. Rapid identification of
probiotic Lactobacillus species by multiplex PCR using species-specific primers
based on the region extending from 16S rRNA through 23S rRNA. FEMS
Microbiology Letters, 267-275.
Lan-Szu, C. y Bart, W. 1998. Isolation and Characterization of Acid- and Bile-Tolerant
Isolates from Strains of Lactobacillus acidophilus. Journal Dairy Science, 23-31.
Lin, W.H.,Yu B., Jang, S.H. y Tsen, H.Y. 2007. Different probiotic properties for
Lactobacillus fermentum strains isolated from swine and poultry. Anaerobe, 107-
113.
Liu, S.N., Han, Y. y Zhou, Z.J. 2011 . Lactic acid bacteria in traditional fermented Chinese
foods. Food Research International,1-9.
Luckow, T., Sheehan, V., Fitzgerald, G. y Delahunty C. 2006.Exposure, health information
and flavour-masking strategies for improving the sensory quality of probiotic juice.
Appetite,315-323
Mainville, I., Arcand,Y. y Farnworth, E.R. 2005. A dynamic model that simulates the
human upper gastrointestinal tract for the study of probiotics. International Journal
of Microbiology, 287-296
Maragkoudakis, P.A., Zoumpopoulou, G., Miaris, C., Kalantzopoulos, G., Pot, B. y
Tsakalidou, E. 2006. Probiotic potential of Lactobacillus strains isolated from dairy
products. International Dairy Journal, 189-199.
Martín, R., Delgado, S., Maldonado, A., Jiménez, E., Olivares, M., Fernández, L., Sobrino,
O.J. y Rodríguez, J.M. 2009. Isolation of lactobacilli from sow milk and evaluation
of their probiotic potential. Journal of Dairy Research, 418-425.
Mathara J. M., Schillinger, U., Guigas, C., Franz, C., Kutima, P. M., Mbugua, S. K., Shin,
H.K. y Holzapfel, W.H. 2008. Functional characteristics of Lactobacillus spp. from
traditional Maasai fermented milk products in Kenya. International Journal of Food
Microbiology, 57-64
Ministerio de Agricultura y Desarrollo Rural; Inter American Institute for Cooperation on
Agriculture. 2000. La Industria Procesadora de Frutas y Hortalizas en Colombia.
En Agroindustria y Competitividad, 287-324. Ministerio de Salud de Colombia.
"Resolución número 7992 ." 1991.
Mishra, V. y Prasad, D.N. 2005. Application of in vitro methods for selection of
Lactobacillus casei strains as potential probiotics. International Journal of Food
Microbiology,109-115.
Monroy, M .C., Castro, T., Fernández, F.J. y Mayorga, L.2009. Revisión bibliográfica:
Bacteriocinas producidas por Bacterias probióticas. Contactos, 63-72
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.
Mullis, B. K., Faloona A. F. 1987. Specific synthesis of DNA in vitro via a polymerasecatalyzed chain reaction. Methods in Enzimology, 335-350
Nualkaekul, S. y Charalampopoulos, D. 2011. Survival of Lactobacillus plantarum in model
solution and fruit juices. Food Microbiology, 1-38.
Nueno-Palop, C., y Narbad, A. 2011. Probiotic assessment of Enterococcus faecalis CP58
isolated from human gut. International Journal of Food Microbiology, 1-5.
OMG. 2008. Guía práctica: Probióticos y Prebióticos. Organización Mundial de
Gastroenterología.
Ooi, L.G. y Liong, M.T. 2010. Cholesterol-Lowering Effects of Probiotics and Prebiotics: A
Review of in Vivo and in Vitro Findings. International Journal of Molecular
Sciences,2499-2522.
Ortiz, A., Reuto, J., Fajardo, E., Sarmiento, S., Aguirre, A., Arbeláez, G., Gómez, D. y
Quevedo-Hidalgo, B. 2008. Evaluación de la capacidad probiótica “in vitro”."
Universitas Scientiarum, 138-148.
Ouwehand, A.C., Kirjavainen, P.V., Shortt, C. y Salminen, S. 1999. Probiotics:
mechanisms and stabilished effects." International Dairy Journal, 43-52.
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.
Pineiro, M. y Stanton, C. 2007. Probiotic Bacteria: Legislative Framework—Requirements
to Evidence Basis.The Journal of Nutrition, 850-853.
Prado, F.C., Parada, J.L., Pandey, A. y Soccol, C.R.2008.Trends in non-dairy probiotic
beverages. Food Reseach International,111-123.
Reid, G. 2008. Probiotics and prebiotics - Progress and challenges. International Dairy
Journal, 969-975.
Reiff, C., y Denise, k. 2010. Inflammatory bowel disease, gut bacteria and probiotic
therapy. International Journal of Medical Microbiology, 25-33.
Ripamonti, B., Rebucci, R., Stella, S., Baldi, A., Savoini, G., Bersani, C., Bertasi, B.,
Panteghini, C. y Cantoni, C. 2007. Screening and selection of lactic acid bacteria
from calves designing a species-specific probiotic supplement. Italian Journal
Animal Science, 350-352.
Rivera, E.Y. y Gallardo, Y.N. 2010. Non-dairy probiotic products. Food Microbiology,1-11.
Rolfe, R.D. 2000. The role of probiotic cultures in the control of gastrointestinal health.
Journal of Nutrition, 396-402.
Rondón, A.J., Samaniego, L.M., Boucourt, R., Rodríguez, S., Milián, G., Ranilla, M.J.,
Laurencio, M. y Pérez, M. 2008. Aislamiento, identificación y caracterización
parcial de las propiedades probióticas de cepas lactobacillus procedentes del
tracto gastrointestinal de pollos de ceba. Ciencia y Tecnología Alimentaria, 53-63.
Ruiz, M.S., Martín A., Benito, M.J., Nevado, F.P. y Córdoba, M.G. 2008. Screening of
lactic acid bacteria and bifidobacteria for potential probiotic use in Iberian dry
fermented sausages. Meat Science, 715-721.
Saarela, M., Alakomi, H.L., Puhakka, A. y Mättö, 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.
Saarela, M., Alakomi, H.L., Mättö, J., Ahonen, M.H. y Tynkkynen, S. 2011. Acid tolerant
mutants of Bifidobacterium animalis subsp. lactis with improved stability in fruit
juice. LWT- Food Science and Technology,1012-1018.
Saarela, M., Mogensen, G., Fondén, R., Mättö, J.y Mattila-Sandholm, T.2000. Probiotic
bacteria: safety, functional and technological properties. Journal of Biotechnology,
111-123.
Sablon, E., Contreras, B. y Vandamme, E.J. 2000. Antimicrobial peptides of lactic acid
bacteria : mode of action, genetics and biosynthesis. Advances in Biochemical
Engineering/ Biotechnology, 21-60.
Samot, J., Lebreton, J. y Badet, C. 2011. Adherence capacities of oral lactobacilli for
potential probiotic purposes. Anaerobe, 69-72.
Savadogo, A., Ouattara, C.A.T., Bassole, I.H.N. y Traore, A.S. 2004. Antimicrobial
activities of lactic acid bacteria strains isolated from Burkina Faso fermented milk.
Pakistan Journal of Nutrition, 174-179.
Saxelin, M., Tynkkynen, S., Mattila-Sandholm, T. y Willem M.V. 2005. Probiotic and other
functional microbes: from markets to mechanisms. Current opinion in
biotechnology, 204-211
Schillinger, U., y Lücke, F.K. 1989. Antibacterial Activity of Lactobacillus sake Isolated
from Meat. Applied and Enviromental Microbiology, 1901-1906.
Shah, N.P., Ding, W.K., Fallourd, M.J. y Leyer, G. 2010. Improving the Stability of Probiotic
Bacteria in Model Fruit Juices Using Vitamins and Antioxidants. Journal of Food
Science, M278- M282.
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.
Siró, I., Kápolna, E., Kápolna, B. y Lugasi, A. 2008. Functional food. Product development,
marketing and consumer acceptance. Appetite, 456-467.
Slover, C., Danziger, L. 2008. Lactobacillus: A review. Clinical Microbiology Newsletter,
23-27.
Song, T.S., Kim, J.Y. Kim, K.H., Jung, B.M., Yun, S.S. y Yoon, S.S. 2010. In vitro
evaluation of probiotic lactic acid bacteria isolated from dairy and non-dairy
environments. Food Science Biotechnology, 19-25.
Sumeri, I., Arike, L., Stekolštšikova, J., Uusna, R., Adamberg, S., Adamber, K. y Paalme,
T. 2010. Effect of stress pretreatment on survival of probiotic bacteria in
gastrointestinal tract simulator. Applied Microbial and Cell Physiology, 1925-1931.
Szabo, N.J., Dolan, L.C., Burdock, G.A., Shibano, T., Sato, S.I., Suzuki, H., Uesugi, T.,
Yamahira, S., Toba, M. y Ueno, H. Safety evaluation of Lactobacillus pentosus
strain b240. Food and Chemical toxicology, 251-258.
Taheri, H., Tabandeh, F., Moravej, H., Zaghari, M., Shivazad, M. y Shariati, P. 2009.
Potential probiotic of Lactobacillus johnsonii LT171 for chicken nutrition. African
Journal of Biotechnology,5833-5837.
Tamang, J.P., Tamang, B., Schillinger, U., Guigas, C. y Holzapfel, W.H. 2009. Functional
properties of lactic acid bacteria isolated from ethnic fermented vegetables of the
Himalayas. International Journal of Food Microbiology, 28-33.
Tamekar, D.H. y Bhutada, S.A. 2010. An evaluation of probiotic potential of Lactobacillus
sp. From milk of domestic animals and commercial available probiotic preparations
in prevention of enteric bacterial infections. Recent Research in Science and
Technology, 82-88.
Tilsala, T.A. y Alatossava, T. 1997. Development of oligonucleotide primers from the 16S23S rRNA intergenic sequences for identifyng different dairy and probiotic lactic
acid bacteria by PCR. International Journal of Food Microbiology, 49-56.
Tursi, A., Brandimarte, G., Giorgetti, G.M., 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
Vicente, A.R., Manganaris, G.A., Sozzi, G.O. y Crisosto, C.H. 2009. Nutritional Quality of
Fruits and Vegetables. Postharvest Handing: A Systems Approach, 58-93.
Vinderola, C. G., y Reinheimer, J.A. 2003. Lactic acid starter and probiotic bacteria: a
comparative "in vitro" study of probiotic characteristics and biological barrier
resistance. Food Research International, 2003: 895-904.
Wohlgemuth, S., Loh, G. y Blaut, M. Recent developments and perspectives in the
investigation of probiotic effects. International Journal of Medical Microbiology, 3-
10.
Yan, B., Zhang, Y., Zhang, Y., Liu, Y., Wang, S., Dong, X., Wang, Y. y ZhangYan, H.
2010. "Screening of potential probiotic properties of Lactobacillus fermentum
isolated from traditional dairy products." Food Control, 695-701
Yingchun, Z., Zhang, L., Du, M., Yi, H., Guo, C., Tuo, Y., Han, X., Li, J., Zhang, L. y Lin, Y.
2011. Antimicrobial activity against Shiguella sonnei and probiotic properties of wild
lactobacilli from fermented food. Microbiological Research, 27-31
Yoon, K.Y., Woodams, E.E. y Hang, Y.D. 2006. Production of probiotic cabbage juice by
lactic acid bacteria. Bioresource Technology,1427-1430.
Zago, M., Fornasari, M.E., Carminati, D., Burns, P., Suàrez, V., Vinderola, G., Reinheimer,
J. y Giraffa, G.2011. Characterization and probiotic potential of Lactobacillus
plantarum strains isolated from cheeses. Food Microbiology, 1033-1040.
Zamudio, K.L., y Zavaleta, A.I. 2003. Estudio del potencial probiótico de lactobacilos
aislados de fuentes naturales. Ciencia e Investigación,30-35
Ziarno, M. y Zaręba, D. 2010. Viability of microflora of market fermented milk products in
simulated conditions of conditions of gastric and duodenum. ACTA, 227-236.
157728
TE05553
Autor
Aguilar Rivera, Catalina
Klotz Ceberio, Bernadette
Institución
Resumen
Se evaluó in vitro el potencial probiótico (Resistencia a pH, sales biliares y antibióticos; actividad antimicrobiana y capacidad de adherencia) de bacterias ácido lácticas aisladas de alimentos. Se identificaron: L. plantarum (aisladas de coliflor(C) y harina de maíz(HM)) y dos L. fermentum (aisladas de pera y queso crema). En cuando al potencial: (1)pH 2,5 7,0 logUFC/mL; (2)78,0% de sensibilidad a antibióticos; (3)actividad antimicrobiana; (4)Resistencia de L. plantarum a sales biliares y (5) adhesión mucosa intestinal. Adicionalmente, con la cepa de L. plantarum (C), se realizó un estudio de viabilidad por 30días a8ºC, sobre jugos de fruta, mango, lulo y fresa; mostrando tolerancia a las condiciones fisicoquímicas y aceptabilidad sensorial; con concentraciones iniciales de 1010 UFC/mL y al final 108 UFC/mL.