Desarrollo biotecnológico para la producción de probióticos viables de chucrut a escala industrial
DOI:
https://doi.org/10.29105/cienciauanl27.125-%204%20Palabras clave:
probióticos, chucrut, desarrollo biotecnológico, industriaResumen
A nivel global, millones de personas padecen problemas gastrointestinales derivados de un desbalance en la microbiota intestinal ocasionada por la mala alimentación y el excesivo uso de antibióticos. Alternativamente, para disminuir esta problemática se generan alimentos funcionales a base de probióticos de origen lácteo; no obstante, éstos normalmente contienen trazas de metabolitos de origen animal, principalmente hormonas y medicamentos. Por este motivo existe, en años recientes, una marcada tendencia hacia la adopción de dietas vegetarianas que excluyen el consumo de probióticos lácteos. El presente avance biotecnológico contribuye en la solución de esta demanda al desarrollar, a nivel industrial, un producto liofilizado con microorganismos probióticos viables de origen vegetal.
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