El papel probiótico de Lactobacillus acidophilus y su aplicación en la industria alimentaria: una revisión de alcance y análisis cienciométrico Lactobacillus acidophilus en la industria alimentaria
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Actualmente, muchas enfermedades son atribuibles a la disfunción de la microbiota intestinal. Por lo que es deseable reforzar el consumo de alimentos funcionales que aporten un beneficio en la salud intestinal. Esta revisión exploratoria y cienciométrica tuvo por objetivo sintetizar la literatura actual sobre el metabolismo de Lactobacillus acidophilus (L. acidophilus) y su papel como probiótico en la industria alimentaria. Se realizó una búsqueda sobre las rutas metabólicas. Las rutas revisadas fueron glucólisis, fermentación láctica, biosíntesis de ácidos grasos y fosfolípidos, biosíntesis de aminoácidos, catabolismo de aminoácidos, ruta de purinas y pirimidinas y metabolismo secundario (acidofilina, dextran, ácido acético, vitaminas del grupo B y aldehído). Los alimentos que la industria ofrece son yogurt, queso, jugo de naranja, snacks lácteos, pulpa de café, barra de cereal y salvado de arroz. Los beneficios que el microorganismo aporta a los alimentos es el mejoramiento de las características organolépticas, su vida útil, su valor funcional y nutricional de los alimentos. También permite crear un ecosistema microbiano saludable que potencia el crecimiento de bacterias benéficas que contribuye al bienestar intestinal del consumidor. Por lo que representa una pieza fundamental en la intersección entre ciencia, salud y tecnología alimentaria.
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