Bioconservación de alimentos utilizando antimicrobianos de bacterias ácido lácticas
DOI:
https://doi.org/10.33448/rsd-v9i8.6666Palabras clave:
Bacteriocinas; Conservación; Probióticos.Resumen
Existe una creciente demanda de los consumidores de alimentos naturales, y es de gran interés desarrollar y producir sustancias naturales y efectivas para la conservación de alimentos, que reemplacen a los conservantes sintéticos. El crecimiento de bacterias puede ocurrir en los alimentos debido a las condiciones ambientales durante la manipulación y el almacenamiento, incluso si se han observado buenas prácticas de fabricación. Esto puede causar pérdidas para la industria, y también convertirse en un riesgo de contaminación para el consumidor, con la necesidad de desarrollar nuevas técnicas para controlar estas fuentes de contaminación. Las bacterias del ácido láctico son conocidas por sus beneficios para los organismos de quienes las consumen y por su capacidad para producir, en condiciones apropiadas, compuestos antimicrobianos naturales, que pueden usarse como bioconservadores en los alimentos y contribuyen al aumento de la vida útil de los productos. Las bacteriocinas son proteínas o péptidos producidos en los ribosomas que tienen la capacidad de actuar contra ciertos patógenos, evitando su multiplicación en productos durante los períodos de almacenamiento y distribución. El propósito de esta revisión es presentar los principales microorganismos productores de bacteriocinas, las formas de producción, así como las técnicas por las cuales estos bioproductos se han aplicado en la bioconservación de productos alimenticios y los resultados obtenidos. La biopreservación con bacteriocinas se ha estudiado y establecido como un método nuevo e importante, sin embargo, es necesario buscar procesos de producción de estas bacteriocinas a mayor escala y con reducción de costos, de modo que su potencial pueda ser explorado cada vez más por la ciencia y la industria. Los estudios relacionados con los mecanismos de acción y las aplicaciones en los alimentos también son necesarios para apoyar las decisiones de las agencias reguladoras.
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