Review of Lactobacillus in the food industry and their culture media
Lactic acid bacteria (LAB) are currently of great importance given their increasing use in the improvement of human and animal health and nutrition. They exhibit complex nutritional requirements, which is the reason why their production costs are high. Research efforts are being made aimed at evalua...
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| Format: | Article |
| Language: | Spanish |
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Universidad Nacional de Colombia
2019-07-01
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| Series: | Revista Colombiana de Biotecnología |
| Subjects: | |
| Online Access: | https://revistas.unal.edu.co/index.php/biotecnologia/article/view/81576 |
| _version_ | 1798028855737319424 |
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| author | Óscar J. Sánchez Pedro J. Barragán Liliana Serna |
| author_facet | Óscar J. Sánchez Pedro J. Barragán Liliana Serna |
| author_sort | Óscar J. Sánchez |
| collection | DOAJ |
| description | Lactic acid bacteria (LAB) are currently of great importance given their increasing use in the improvement of human and animal health and nutrition. They exhibit complex nutritional requirements, which is the reason why their production costs are high. Research efforts are being made aimed at evaluating different substrates for their production as well as the production of valuable metabolites from them. The purpose of this paper is to expose the main research and development trends for LAB production for industrial purposes with emphasis on the culture media required for their growth. The web of Science databases as well as the Google Patent Search tool were used in order to gather and analyze the scientific and technical information published in the last twelve years relating to LAB and their culture media. The use of milk, industrial cheese whey, cane molasses, hydrolyzed starches, lignocellulosic materials, organic food waste and bovine blood plasma, among others, have been proposed for Lactobacillus cultivation with the purpose of reducing costs and increasing performance in their production. Research groups and centers have the responsibility of intensifying their efforts to offer highly efficient technological alternatives to the industry that allow the production and application of LAB as a growth factor for the food sector. Also, research in prebiotic ingredients or additives derived from LAB that allow the enhancement of the benefits to the consumer must be continued. In this regard, it is necessary to increase the international visibility of Colombian scientific production in this area. |
| first_indexed | 2024-04-11T19:15:01Z |
| format | Article |
| id | doaj.art-fefa51f4fa8f41d9aaab13c21bc521ba |
| institution | Directory Open Access Journal |
| issn | 0123-3475 1909-8758 |
| language | Spanish |
| last_indexed | 2024-04-11T19:15:01Z |
| publishDate | 2019-07-01 |
| publisher | Universidad Nacional de Colombia |
| record_format | Article |
| series | Revista Colombiana de Biotecnología |
| spelling | doaj.art-fefa51f4fa8f41d9aaab13c21bc521ba2022-12-22T04:07:28ZspaUniversidad Nacional de ColombiaRevista Colombiana de Biotecnología0123-34751909-87582019-07-0121210.15446/rev.colomb.biote.v21n2.8157651742Review of Lactobacillus in the food industry and their culture mediaÓscar J. Sánchez0Pedro J. Barragán1Liliana Serna2Universidad de CaldasUniversidad de CaldasUniversidad Nacional de Colombia - Sede PalmiraLactic acid bacteria (LAB) are currently of great importance given their increasing use in the improvement of human and animal health and nutrition. They exhibit complex nutritional requirements, which is the reason why their production costs are high. Research efforts are being made aimed at evaluating different substrates for their production as well as the production of valuable metabolites from them. The purpose of this paper is to expose the main research and development trends for LAB production for industrial purposes with emphasis on the culture media required for their growth. The web of Science databases as well as the Google Patent Search tool were used in order to gather and analyze the scientific and technical information published in the last twelve years relating to LAB and their culture media. The use of milk, industrial cheese whey, cane molasses, hydrolyzed starches, lignocellulosic materials, organic food waste and bovine blood plasma, among others, have been proposed for Lactobacillus cultivation with the purpose of reducing costs and increasing performance in their production. Research groups and centers have the responsibility of intensifying their efforts to offer highly efficient technological alternatives to the industry that allow the production and application of LAB as a growth factor for the food sector. Also, research in prebiotic ingredients or additives derived from LAB that allow the enhancement of the benefits to the consumer must be continued. In this regard, it is necessary to increase the international visibility of Colombian scientific production in this area.https://revistas.unal.edu.co/index.php/biotecnologia/article/view/81576Lactobacilluspatent searchprobioticsstarter culturesubmerged fermentation |
| spellingShingle | Óscar J. Sánchez Pedro J. Barragán Liliana Serna Review of Lactobacillus in the food industry and their culture media Revista Colombiana de Biotecnología Lactobacillus patent search probiotics starter culture submerged fermentation |
| title | Review of Lactobacillus in the food industry and their culture media |
| title_full | Review of Lactobacillus in the food industry and their culture media |
| title_fullStr | Review of Lactobacillus in the food industry and their culture media |
| title_full_unstemmed | Review of Lactobacillus in the food industry and their culture media |
| title_short | Review of Lactobacillus in the food industry and their culture media |
| title_sort | review of lactobacillus in the food industry and their culture media |
| topic | Lactobacillus patent search probiotics starter culture submerged fermentation |
| url | https://revistas.unal.edu.co/index.php/biotecnologia/article/view/81576 |
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