Evaluación in vitro de las propiedades probióticas de bacterias ácido-lácticas aisladas del Queso Doble Crema

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dc.contributor.advisorMontoya Campuzano, Olga Inés
dc.contributor.advisorMárquez Fernández, María Elena
dc.contributor.advisorRuiz Villadiego, Orlando Simon
dc.contributor.authorGómez Rodríguez, Sara Lucía
dc.contributor.researchgroupProbióticos y bioprospecciónspa
dc.date.accessioned2023-02-06T16:15:05Z
dc.date.available2023-02-06T16:15:05Z
dc.date.issued2022
dc.descriptionIlustracionesspa
dc.description.abstractLos alimentos que contienen microorganismos con propiedades probióticas en cantidades adecuadas proveen diversos beneficios para la salud del consumidor. El Queso Doble Crema (QDC) es un tipo de queso colombiano artesanal, elaborado en las regiones de los Valles de Ubaté y Chiquinquirá. Este tipo de queso tiene una microbiota autóctona conformada principalmente, por bacterias ácido-lácticas (BAL), que le confiere sus características órganosensoriales; sin embargo, se desconoce la capacidad probiótica de esta microbiota nativa. El objetivo de este estudio fue evaluar, en condiciones in vitro, las propiedades probióticas de las BAL: Leuconostoc mesenteroides subsp. mesenteroides 89MgMLAF, Limosilactobacillus fermentum 104MgMLAF y Pediococcus acidilactici 26MgQDC. Para ello, se confirmaron las características BAL de las cepas (morfología y patrón de fermentación de azúcares) y se evaluó la seguridad (actividad hemolítica, sensibilidad a antibióticos y degradación de mucinas), la supervivencia (tolerancia a pH 3.0, 6.5 y 8.0 y sales biliares a 0.3%, 0.6%, y 1.0% p / v), la adhesión (la autoagregación, la producción de biopelícula, la hidrofobicidad de la superficie celular) y el antagonismo frente a enteropatógenos (la actividad antibacteriana, la coagregación y la inhibición de la adhesión). Los resultados muestran que las BAL del QDC, en condiciones in vitro, poseen propiedades probióticas, siendo Lc. mesenteroides 89MgMLAF y L. fermentum 104MgMLAF, las de mayor potencial, por su capacidad antagónica frente a Listeria monocytogenes y Salmonella enterica subsp enterica serovar Typhimurium. Es importante resaltar que estas cepas provienen de quesos artesanales comercializados y, en consecuencia, las propiedades probióticas identificadas, representarían un valor agregado para los productos autóctonos colombianos. (Tomado de la fuente)spa
dc.description.abstractFoods that contain microorganisms with probiotic properties in adequate amounts provide various health benefits for the consumer. Double Cream Cheese (QDC) is a type of artisanal Colombian cheese, made in the regions of the Ubaté and Chiquinquirá Valleys. This type of cheese has an autochthonous microbiota made up mainly of lactic acid bacteria (LAB) that gives it its organosensory characteristics. However, the probiotic capacity of this native microbiota is unknown. The objective of this study was to evaluate the probiotic properties of LAB under in vitro conditions: Leuconostoc mesenteroides subsp. mesenteroides 89MgMLAF, Limosilactobacillus fermentum 104MgMLAF, and Pediococcus acidilactici 26MgQDC. For this, the BAL characteristics of the strains (morphology and sugar fermentation pattern) were validated for safety (hemolytic activity, sensitivity to antibiotics and mucin degradation), survival (tolerance to pH of 3.0, 6.5, and 8.0, and bile salts at 0.3%, 0.6%, and 1.0% w/v), adhesion (autoaggregation, biofilm production, cell surface hydrophobicity), and antagonism against enteropathogens (antibacterial activity, coaggregation, and inhibition of adhesion). The results show that the LAB of the QDC under in vitro conditions has probiotic properties, with Lc. mesenteroides 89MgMLAF and L. fermentum 104MgMLAF being the ones with the greatest potential due to their antagonistic capacity against Listeria monocytogenes and Salmonella enterica subsp enterica serovar Typhimurium. It's significant to highlight that these strains come from commercialized artisan cheeses and, consequently, the identified probiotic properties would represent an added value to Colombian native products.eng
dc.description.curricularareaÁrea curricular Biotecnologíaspa
dc.description.degreelevelMaestríaspa
dc.description.degreenameMagíster en Ciencias - Biotecnologíaspa
dc.description.researchareaProbióticosspa
dc.format.extentxiv, 91 páginasspa
dc.format.mimetypeapplication/pdfspa
dc.identifier.instnameUniversidad Nacional de Colombiaspa
dc.identifier.reponameRepositorio Institucional Universidad Nacional de Colombiaspa
dc.identifier.repourlhttps://repositorio.unal.edu.co/spa
dc.identifier.urihttps://repositorio.unal.edu.co/handle/unal/83317
dc.language.isospaspa
dc.publisherUniversidad Nacional de Colombiaspa
dc.publisher.branchUniversidad Nacional de Colombia - Sede Medellínspa
dc.publisher.facultyFacultad de Cienciasspa
dc.publisher.programMedellín - Ciencias - Maestría en Ciencias - Biotecnologíaspa
dc.relation.indexedLaReferenciaspa
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dc.rights.accessrightsinfo:eu-repo/semantics/openAccessspa
dc.rights.licenseReconocimiento 4.0 Internacionalspa
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/spa
dc.subject.ddc630 - Agricultura y tecnologías relacionadas::637 - Procesamiento lechero y productos relacionadosspa
dc.subject.lembBacterias
dc.subject.lembÁcido láctico
dc.subject.lembQuesos
dc.subject.lembFermentación láctica
dc.subject.proposalLacticaseibacillusspa
dc.subject.proposalLimosilactobacillusspa
dc.subject.proposalPediococcusspa
dc.subject.proposalLeuconostocspa
dc.subject.proposalMucinasspa
dc.subject.proposalPropiedades de adhesiónspa
dc.subject.proposalQueso colombianospa
dc.subject.proposalLacticaseibacilluseng
dc.subject.proposalLimosilactobacilluseng
dc.subject.proposalPediococcuseng
dc.subject.proposalLeuconostoceng
dc.subject.proposalMucineng
dc.subject.proposalAdhesion propertieseng
dc.subject.proposalColombian cheeseeng
dc.titleEvaluación in vitro de las propiedades probióticas de bacterias ácido-lácticas aisladas del Queso Doble Cremaspa
dc.title.translatedIn vitro evaluation of the probiotic properties of lactic acid bacteria isolated from Double Cream Cheeseeng
dc.typeTrabajo de grado - Maestríaspa
dc.type.coarhttp://purl.org/coar/resource_type/c_bdccspa
dc.type.coarversionhttp://purl.org/coar/version/c_ab4af688f83e57aaspa
dc.type.contentTextspa
dc.type.driverinfo:eu-repo/semantics/masterThesisspa
dc.type.redcolhttp://purl.org/redcol/resource_type/TMspa
dc.type.versioninfo:eu-repo/semantics/acceptedVersionspa
dcterms.audience.professionaldevelopmentBibliotecariosspa
dcterms.audience.professionaldevelopmentEstudiantesspa
dcterms.audience.professionaldevelopmentInvestigadoresspa
dcterms.audience.professionaldevelopmentMaestrosspa
dcterms.audience.professionaldevelopmentMedios de comunicaciónspa
dcterms.audience.professionaldevelopmentPúblico generalspa
oaire.accessrightshttp://purl.org/coar/access_right/c_abf2spa

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