Locticacid bacteria: funcionality, polysaccharides, therapeutic potencial and applications in food

Esta revisión bibliográfica muestra los adelantos recientes en relación con las bacterias lácticas, su potencial funcional y terapéutico, en la síntesis de polisacáridos y sus posibilidades de aplicación en la industria de cultivos starter, alimentos y alimentos-saludables. Se abarcan tópicos, tales como, el origen de las bacterias lácticas (BAL), aplicaciones artesanales e industriales, sus características biológicas y genéticas, descripción de un número diverso de especies, los principales productos de fermentación, con un enfoque mayor en la obtención de ex polisacáridos para aplicación en la industria de alimentos, así como conceptos y avances en alimentos funcionales como los simbióticos, incluyendo las perspectivas futuras de investigación.

This review shows the recent acid lactic bacteria advances, their functional and therapeutic potential, synthesis of polisaccharides and their possibilities of application in the cultures of starter industry, foods and healthful-foods. There are included topics that go from the origin of the lactic acid bacteria (LAB), tipic and industrial products applications, their biological and genetic characteristics, description of a diverse number of strains, their main products of fermentation, with a greater approach in the exo-polisaccharides producing for the application in the food industry, as well as concepts and advances in functional food like the symbiotic ones, until the future perspective of researchs.

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Review: bacterias lácticas: funcionalidad, polisacáridos, potencial terapéutico y aplicaciones en alimentos