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Bacterias ácido lácticas como bioconservantes en carnes en la industria alimentaria

dc.contributor.advisorLancheros Díaz, Ana Graciela
dc.contributor.authorDiaz Cañón, Yenny Alejandra
dc.contributor.authorSalgado Gasca, Jeimi Tatiana
dc.date.accessioned2022-09-15T16:16:14Z
dc.date.available2022-09-15T16:16:14Z
dc.date.issued2022
dc.identifier.urihttps://repositorio.unicolmayor.edu.co/handle/unicolmayor/5670
dc.description.abstractLa conservación de las proteínas de origen animal , representa un reto para la industria alimentaria, ya que, además de asegurar la inocuidad del producto, de igual forma debe reducir al máximo las pérdidas económicas que puedan presentarse en consecuencia. 1 La presente monografía pretende fundamentar la importancia de nuevas alternativas para la conservación de carnes, haciendo uso de bacterias ácido lácticas (BAL), microorganismos habitualmente utilizados cómo probióticos en diferentes alimentos, gracias a que poseen mecanismos prometedores en funciones de biopreservación. Para ello, la presente revisión bibliográfica realizada en bases datos de carácter científicoacadémico tales cómo Scopus, ScienceDirect, Nature, ELSEVIER, Multidisciplinary Digital Publishing Institute (MDPI), Pubmed, Taylor and Francis; destaca diferentes mecanismos, tales cómo la producción de ácido láctico, ácido acético, peróxido de Hidrógeno, dióxido de Carbono, así mismo la producción de metabolitos propios, dentro de ellos las bacteriocinas que utilizadas de forma individual o en conjunto tienen una alta versatilidad en la industria, agregando el hecho de que dada la naturaleza de estos compuestos, permite describirlos como sustancias seguras para la salud humana, por lo tanto, se deduce el uso de las BAL como potentes agentes microbianos además de ser una alternativa alimentaria segura y rentable.spa
dc.description.abstractThe conservation of proteins of animal origin represents a challenge for the food industry, since, in addition to ensuring the ubiquity of the product, it must also minimize the economic losses that may arise as a result.1 This monograph aims to substantiate the importance of new alternatives for meat preservation, making use of lactic acid bacteria (LAB), microorganisms commonly used as probiotics in different foods, thanks to their promising mechanisms in biopreservation functions. For this, the present bibliographic review carried out in scientific-academic databases such as Scopus, ScienceDirect, Nature, ELSEVIER, Multidisciplinary Digital Publishing Institute (MDPI), Pubmed, Taylor and Francis; highlights different mechanisms, such as the production of lactic acid, acetic acid, hydrogen peroxide, carbon dioxide, as well as the production of their own metabolites, within them the bacteriocins that used individually or together have a high versatility in the industry, adding the fact that given the nature of these compounds, it allows to describe them as safe substances for human health, therefore, the use of LAB as powerful microbial agents is deduced in addition to being a safe and profitable food alternative.eng
dc.description.tableofcontentsRESUMEN 6 ANTECEDENTES 9 MARCO REFERENCIAL 19 2.1 Microbiota patógena de carne de pollo 19 2.2 Industria alimentaria y Salud Pública 20 2.3 Conservación tradicional de las carnes en la industria alimentaria 21 2.4 Bioconservación en la industria alimentaria 22 2.5 Antagonismo bacteriano 23 2.6 BAL cómo una innovación en la calidad microbiológica. 23 2.7 Mecanismos de acción de BAL 25 2.7.1 Bacterias Ácido Lácticas Homofermentativas 25 2.7.2 Bacterias Ácido Lácticas Heterofermentativas 25 2.8 Mecanismos de BAL: Bacteriocinas 26 2.8.1 Producción de las Bacteriocinas 29 2.8.2 Identificación de las obtencion de bacteriocinas 31 2.9 Bacteriocinas y su papel dentro de la industria alimentaria 32 2.10 Resistencia a las bacteriocinas 33 OBJETIVOS 34 3.1 Objetivo general 34 3.2 Objetivos específicos 34 DISEÑO METODOLÓGICO 35 4.1. Tipo de investigación 35 4.1.1 Nivel o enfoque investigativo 35 4.1.2 Población objeto de estudio 35 4.1.3 Muestra 36 4.2 Estrategias de búsqueda 36 4.3 Criterios de Inclusión y exclusión 36 4.4 Hipótesis 37 5. RESULTADOS 37 5.1 Uso de las BAL y sus mecanismos dentro de la industria alimentaria 37 5.2. Propuesta de protocolo para el uso de bacteriocinas dentro de la industria cárnica 42 5.2.1 Protocolo Ex Situ 43 5.2.2 Protocolo In Situ 44 6. DISCUSIÓN 45 7. CONCLUSIONES 49spa
dc.format.extent71p.spa
dc.format.mimetypeapplication/pdfspa
dc.language.isospaspa
dc.publisherUniversidad Colegio Mayor de Cundinamarcaspa
dc.rightsDerechos Reservados - Universidad Colegio Mayor de Cundinamarca, 2022eng
dc.rights.urihttps://creativecommons.org/licenses/by-nc-sa/4.0/spa
dc.titleBacterias ácido lácticas como bioconservantes en carnes en la industria alimentariaspa
dc.typeTrabajo de grado - Pregradospa
dc.description.degreelevelPregradospa
dc.description.degreenameBacteriólogo(a) y Laboratorista Clínicospa
dc.publisher.facultyFacultad de Ciencias de la Saludspa
dc.publisher.placeBogotáspa
dc.publisher.programBacteriología y Laboratorio Clínicospa
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dc.rights.creativecommonsAtribución-NoComercial-CompartirIgual 4.0 Internacional (CC BY-NC-SA 4.0)spa
dc.subject.lembMicrobiología alimentaria
dc.subject.lembBioconservantes
dc.subject.proposalBacterias ácido lácticasspa
dc.subject.proposalbacteriocinasspa
dc.subject.proposalcarne de pollo-spa
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dc.type.coarversionhttp://purl.org/coar/version/c_970fb48d4fbd8a85spa
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Derechos Reservados - Universidad Colegio Mayor de Cundinamarca, 2022
Excepto si se señala otra cosa, la licencia del ítem se describe como Derechos Reservados - Universidad Colegio Mayor de Cundinamarca, 2022