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Elaboración de jugos de fruta con adición de bacterias ácido lácticas con potencial probiótico

dc.contributor.advisorAguilar Rivera, Catalina
dc.contributor.advisorKlotz Ceberio, Bernadette
dc.contributor.authorSerna Jiménez, Johanna Andrea
dc.date.accessioned2012-09-24T21:21:34Z
dc.date.available2012-09-24T21:21:34Z
dc.date.created2012
dc.date.issued2012-09-24
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dc.identifier.urihttp://hdl.handle.net/10818/3633
dc.description127 páginas
dc.description.abstractSe evaluó in vitro el potencial probiótico (Resistencia a pH, sales biliares y antibióticos; actividad antimicrobiana y capacidad de adherencia) de bacterias ácido lácticas aisladas de alimentos. Se identificaron: L. plantarum (aisladas de coliflor(C) y harina de maíz(HM)) y dos L. fermentum (aisladas de pera y queso crema). En cuando al potencial: (1)pH 2,5 7,0 logUFC/mL; (2)78,0% de sensibilidad a antibióticos; (3)actividad antimicrobiana; (4)Resistencia de L. plantarum a sales biliares y (5) adhesión mucosa intestinal. Adicionalmente, con la cepa de L. plantarum (C), se realizó un estudio de viabilidad por 30días a8ºC, sobre jugos de fruta, mango, lulo y fresa; mostrando tolerancia a las condiciones fisicoquímicas y aceptabilidad sensorial; con concentraciones iniciales de 1010 UFC/mL y al final 108 UFC/mL.es_CO
dc.language.isospaes_CO
dc.publisherUniversidad de La Sabana
dc.sourceUniversidad de La Sabana
dc.sourceIntellectum Repositorio Universidad de La Sabana
dc.subjectFruticultura-Investigacioneses_CO
dc.subjectJugos de frutas-Investigacioneses_CO
dc.subjectAlimentos funcionales-Lactobacilos-Investigacioneses_CO
dc.titleElaboración de jugos de fruta con adición de bacterias ácido lácticas con potencial probióticoes_CO
dc.typemasterThesis
dc.publisher.programMaestría en Diseño y Gestión de Procesos
dc.publisher.departmentFacultad de Ingeniería
dc.identifier.local157728
dc.identifier.localTE05553
dc.type.localTesis de maestría
dc.type.hasVersionpublishedVersion
dc.rights.accessRightsopenAccess
dc.creator.degreeMagíster en Diseño y Gestión de Procesos


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