Vol. 14 No. 3 (2004)
Artículos de Investigación

Probióticos y Conservadores Naturales en Alimentos

PDF (Español (España))
  • J. E. Barboza-Corona,
  • H. Vázquez-Acosta,
  • R. Salcedo-Hernández,
  • M. Bautista-Justo
DOI: https://doi.org/10.15174/au.2004.224

Published 2004-11-01

Keywords

  • Probiotics,
  • Preservatives,
  • Bacteriocins,
  • Lactic bacteria,
  • Bioinsecticide,
  • Bacillus thuringiensis.
    • ...More
    Less
  • Probióticos,
  • Bioconservadores,
  • Bacteriocinas,
  • Bacterias lácticas,
  • Bioinsecticida,
  • Bacillus thuringiensis.
    • ...More
    Less

How to Cite

Barboza-Corona, J. E., Vázquez-Acosta, H., Salcedo-Hernández, R., & Bautista-Justo, M. (2004). Probióticos y Conservadores Naturales en Alimentos. Acta Universitaria, 14(3), 32–38. https://doi.org/10.15174/au.2004.224

Abstract

Probiotics contain bacteria that provide benefits to the consumer’s health. Probiotic bacteria may produce proteins called bacteriocins which act as anti-microbial agents. Bacteriocins protect not only consumer against food-borne pathogenic bacteria, but also can play a role as preservatives in food. Currently, Nisin is the only bacteriocin used as a food additive, nevertheless there are other bacteriocins with a potential use as preservatives. In this work, a general overview is presented of probiotics, natural preservatives, bacteriocins from lacticbacteria, and those produced by aninsecticidal bacterium.
PDF (Español (España))

Most read articles by the same author(s)