Secado por atomización de bacterias ácido lácticas una revisión
Main Article Content
Keywords
Secado por atomización, bacterias ácido lácticas, cultivos iniciadores, probióticos, viabilidad
Resumen
Las bacterias ácido lácticas (BAL) son microorganismos que se utilizan como cultivos iniciadores o probióticos, los cuales son de interés en la industria alimentaria y farmacéutica. La preservación de las BAL por diferentes métodos de secado es un tema que ha cobrado interés debido al aumento en la demanda de estos microorganismos. El secado por atomización es un método eficaz que permite obtener productos a bajo costo, con relación al secado por liofilización el cual es comúnmente utilizado para estos microorganismos. El objetivo de esta revisión sistemática es presentar de forma organizada los artículos científicos que han sido publicados en procesos de secado por atomización empleando bacterias ácido lácticas (BAL). La metodología utilizada en la búsqueda y selección de los artículos brinda una exploración durante el periodo 2009- 2019. Los resultados de los diferentes artículos consultados se compararon estableciendo las similitudes metodológicas, se discuten los principales microorganismos estudiados, así como los agentes protectores empleados para mejorar la viabilidad durante el secado por atomización, las condiciones y escala de los equipos de secado por atomización y finalmente las características de los productos secos obtenidos. La información aquí compilada brinda unabase para ajustar la metodología de trabajo cuando se propongan procesos de secado por atomización para BAL.
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Publicado
may 31, 2019
Article Details
Cómo citar
Vera Peña, M. Y., Cortés Rodríguez, M., & Valencia-García, F. E. (2019). Secado por atomización de bacterias ácido lácticas: una revisión. Ingeniería Y Ciencia, 15(29), 179–213. https://doi.org/10.17230/ingciencia.15.29.7
Número
Sección
Artículos de revisión
Agencias de apoyo
Universidad de Antioquia, Universidad Nacional de Colombia, Colciencias
Biografía del autor/a
Madalyd Yurani Vera Peña, Universidad de Antioquia
BSc. in Food Scientific and Technologist: Undergraduate studies of the University of Antioquia, Medellín, Colombia, 2001. MSc. of Biotechnology of the University of Antioquia, Medellín, Colombia, 2006. Dr. in Biotechnology programme: PhD studies of the University of Antioquia, Medellín, Colombia, 2018. Assistant professor of the University of Antioquia, Medellín, Colombia, in the Food Technology Department, Faculty of the Phamaceuticals and Food Sciences. Research performance in biotechnology of acid lactic bacterial and probiotics, food microbiology, isolation and characterization of microorganism in traditional fermented foods.
Francia Elena Valencia-García, Universidad de Antioquia
BSc. Bacteriology and Technology in Clinic Laboratory in 1989 from Universidad Católica de Manizales. The MSc. in Food Technology in 1998 from the Universidad Nacional Sede Medellín, Colombia. The MSc. degree in Pharmaceutical Science with emphasis in Food in 2006 and the PhD. In Pharmaceutical and Food Science in 2012, both of them from the Universidad de Antioquia, Colombia. From 1990 to 1998 was working in different clinic laboratories. Since 2000 she has been working in some universities as a teacher. Currently, she is a full professor of the Industrial and Environmental Microbiology Program of Microbiology, School of the Universidad de Antioquia, Colombia. Her research interests include: technology and nutrition foods, development of functional foods, Acid lactic bacterial. probiotics, prebiotics and food quality control.
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