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Coordinación General de Investigación de la Facultad de Salud Pública y Nutrición y la Dirección General de Sistemas e Informática de la Universidad Autónoma de Nuevo León

2003, Number 2

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Rev Salud Publica Nutr 2003; 4 (2)

Bacteriocinas de probióticos

González-Martínez BE, Gómez-Treviño M, Jiménez-Salas Z

Language: Spanish
References: 39
Page:
PDF size: 91.99 Kb.


ABSTRACT

In the present time, the individuals are interested in consuming foods that in addition to their nutricional value, have additional benefits like coming up diseases. The use of the probitics like part of foods or in the fermentation of the foods, is a developing area in the food industry, that originates an interest in lactic bacteria acid and their metabolitos. On the other hand, in the field of the conservation of foods, it turns out interesting to analyze the use of the bacteriocins of the lactic bacteria acid like an alternative to replace the chemical agents. The prevention of the occurrence of diseases in the individuals and the conservation of the foods has motivated that the industrial world and the scientist is interested to know with greater detail the way action the probióticos and the bacteriocinas in individual to grant confidence to the consumer.


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