Desarrollo de bebidas probióticas no lácteas con Saccharomyces boulardii: situación actual y perspectivas
DOI:
https://doi.org/10.33448/rsd-v9i12.11031Palabras clave:
Frutas; Vegetales; Jugos; Fermentación.Resumen
Los probióticos son microorganismos vivos que, cuando se administran en una cantidad adecuada, confieren beneficios a la salud del huésped. Entre los innumerables microorganismos que se utilizan habitualmente como probióticos, destaca Saccharomyces boulardii. Inicialmente aislada de los lichis, S. boulardii es una levadura probiótica que generalmente se usa como medicamento para tratar trastornos intestinales. Las frutas y verduras, a pesar de ser ricas en numerosos nutrientes beneficiosos para la salud, normalmente no se utilizan como vehículos de microorganismos probióticos. Las bebidas a base de frutas y / o verduras se consideran apropiadas como matriz para el desarrollo de productos probióticos porque no contienen alérgenos lácteos que imposibiliten que la población consuma estos productos. En esta revisión se presentan estudios que apuntan a la potencial aplicación de S. boulardii como cultivo probiótico, en asociación con otros microorganismos o no, para adición en jugos de frutas y / o vegetales, mediante ajustes de matriz y / o proceso, con el objetivo de aumentar la escala y hacer que este proceso sea económicamente viable.
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Derechos de autor 2020 Marcela Moreira Terhaag; Fernando Rodrigo Bertusso; Sandra Helena Prudêncio
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