Potencial probiótico y paraprobiótico de Bacillus coagulans: Impacto del procesamiento y almacenamiento en la viabilidad y resistencia en el tracto gastrointestinal
DOI:
https://doi.org/10.33448/rsd-v11i8.31013Palabras clave:
Alimento funcional; Resistencia microbiana; Probiótico; Esporas; Termófilo.Resumen
Microorganismos probióticos del género Bacillus spp. son atractivos debido a su estabilidad inherente a las bacterias formadoras de esporas. Entre ellos, Bacillus coagulans ha mostrado grandes perspectivas como probiótico para la producción de alimentos. Esta revisión explora los impactos del mayor procesamiento y almacenamiento en la viabilidad de B. coagulans y cómo esto influye en su aplicabilidad en diferentes matrices alimentarias. Además, aborda la resistencia del tracto gastrointestinal, que es claramente un factor crucial para los probióticos. Paralelamente, también se discute el potencial paraprobiótico de B. coagulans. Los estudios han demostrado una amplia gama de supervivencia de este microorganismo en diferentes condiciones de procesamiento/almacenamiento: B. coagulans mantiene su disponibilidad en condiciones térmicas y ácidas y también puede sobrevivir en alimentos con actividad de agua intermedia. Las células vegetativas y esporulantes de B. coagulans mostraron gran resistencia a las simulaciones in vitro del tracto gastrointestinal, sobreviviendo a condiciones adversas de pH, concentración osmótica y temperatura. Estos resultados sugieren que B. coagulans tiene potencial para ser utilizado en la producción de diferentes matrices alimentarias probióticas.
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Derechos de autor 2022 Nataly de Almeida Costa; Alisson Felipe Lima Martins; Alécia Daila Barros Guimarães; Arthur Pompilio da Capela; Isabela Soares Magalhães; Tarsila Rodrigues Arruda; Érica Nascif Rufino Vieira; Bruno Ricardo de Castro Leite Júnior
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