Factores críticos en la sobrivencia a la liofilización en limosilactobacillus sp: Revisión documental

Caro Martínez, Stephanie Sofía

Factores críticos en la sobrivencia a la liofilización en limosilactobacillus sp: Revisión documental

dc.contributor.advisor	Gutiérrez Castañeda, Clara Gilma
dc.contributor.author	Caro Martínez, Stephanie Sofía
dc.coverage.spatial	Barranquilla	spa
dc.creator.email	stephanies-carom@unilibre.edu.co	spa
dc.date.accessioned	2025-06-24T21:42:31Z
dc.date.available	2025-06-24T21:42:31Z
dc.date.created	2025
dc.description.abstract	Limosilactobacillus fermentum es un microorganismo probiótico con potencial uso en alimentación animal, el suministro de microorganismos de forma segura para la alimentación animal requiere de estudios de bioprospección microbiana, en donde una etapa clave comprende el secado para la comercialización del microorganismo, este estudio centró su objetivo en reconocer los factores claves para la liofilización de esta bacteria a través de revisión bibliográfica, en fuentes bibliográficas como Scopus, Science Direct y Pubmed, de esta revisión se encontraron un total de 81 artículos Se identificaron los factores críticos que influyen en el éxito de la viabilidad microbiana, entre estos la temperatura d congelación, el tiempo de sublimación, el usado crioprotectores, las presiones y la cepa usada, Como conclusión la optimización de la técnica depende de muchos factores del propio proceso e incluso antes de aplicarlo como el uso de marcadores biológico, y posterior, como el almacenamiento de los liofilizados, sin embargo al ser estudio de revisión no se aplican los resultados para corroborar lo encontrado pero da paso para futuras investigaciones y aplicación en protocolos.	spa
dc.description.abstractenglish	Limosilactobacillus fermentum is a probiotic microorganism with potential use in animal feed, the supply of microorganisms safely for animal feed requires microbial bioprospecting studies, where a key stage involves drying for the commercialization of the microorganism, this study focused its objective in recognizing the key factors for the freeze drying of this bacterium through literature review, in bibliographic sources such as Scopus, Science Direct and Pubmed, A total of 81 articles were found from this review. products:factors that influence the success of microbial viability were identified, including freezing temperature, sublimation time, the use of cryoprotectants, pressures and the strain used, As a conclusion, the optimization of the technique depends on many factors of the process itself and even before applying it, such as the use of biological markers, and later, such as the storage of the lyophilized products; however, since it is a review study, the results are not applied to corroborate what was found, but it gives way for future research and application in protocols.	spa
dc.description.sponsorship	Universidad Libre Seccional Barranquilla -- Facultad de Ciencias de la Salud, Exactas y Naturales -- Programa de Microbiología	spa
dc.format	PDF	spa
dc.identifier.uri	https://hdl.handle.net/10901/31391
dc.relation.references	ADITHI, G., DIVYASHREE, S., SHRUTHI, B., DEEPA, N., & SREENIVASA, M. Y. (2024). EVALUATION OF LIMOSILACTOBACILLUS FERMENTUM MYSAGAM1 ISOLATED FROM HERBAL AMLA JUICE AS A PROBIOTIC CANDIDATE WITH ANTIFUNGAL CHARACTERISTICS AGAINST FUSARIUM EQUISETI. FOOD BIOSCIENCE (PRINT), 103843. HTTPS://DOI.ORG/10.1016/J.FBIO.2024.103843	spa
dc.relation.references	ADOLFO, P. H. R. (2010). REVIEW. BACTERIAS ACIDO LÁCTICAS: PAPEL FUNCIONAL EN LOS ALIMENTOS.HTTP://WWW.SCIELO.ORG.CO/SCIELO.PHP?SCRIPT=SCI_ARTTEXT&PID=S1692-35612010000100012	spa
dc.relation.references	ALFONSO, E., & EA, C. (2006). BACTERIAS ÁCIDO-LÁCTICAS (BAL): APLICACIONES COMO CULTIVOS ESTÁRTER PARA LA INDUSTRIA LÁCTEA Y CÁRNICA. RESEARCHGATE. HTTPS://DOI.ORG/10.13140/2.1.2241.2169	spa
dc.relation.references	ALVA, D. H. G., GUZMAN, M. J. M., ANDRÉS, M., & DURAN, S. (2021). USO DE PROBIÓTICOS EN LA NUTRICIÓN DE BOVINOS	spa
dc.relation.references	ALVES, B. /. O. /. O.-. M. (N.D.). DECS. HTTPS://DECS.BVSALUD.ORG/ES/THS/RESOURCE/?ID=2498#CONCEPTS	spa
dc.relation.references	BAZÁN, J. V., & VARGAS, C. T. (2019). AISLAMIENTO DE LACTOBACILLUS NATIVOS DE PRODUCTOS DE FERMENTACIÓN EN LA CIUDAD DE TACNA. CIENCIA Y DESARROLLO, 11, 61–66. HTTPS://DOI.ORG/10.33326/26176033.2007.11.226	spa
dc.relation.references	BOUCHIBANE, M., CHERIGUENE, A., FADELA, C., BOUOUDINA, M., KACED, A., DAHOU, A., BENBOUZIANE, B., & SAADA, D. A. (2023). TECHNOLOGICAL AND GENOTYPIC CHARACTERISTICS OF LACTIC ACID BACTERIA ISOLATED FROM ALGERIAN ARTISANAL DAIRY PRODUCTS. INTERNATIONAL DAIRY JOURNAL, 146, 105747. HTTPS://DOI.ORG/10.1016/J.IDAIRYJ.2023.105747	spa
dc.relation.references	BRANDT, K., NETHERY, M. A., O’FLAHERTY, S., & BARRANGOU, R. (2020). GENOMIC CHARACTERIZATION OF LACTOBACILLUS FERMENTUM DSM 20052. BMC GENOMICS, 21(1). HTTPS://DOI.ORG/10.1186/S12864-020-6740-8	spa
dc.relation.references	BUTORAC, K., NOVAK, J., BELLICH, B., TERÁN, L. C., BANIĆ, M., PAVUNC, A. L., ZJALIĆ, S., CESCUTTI, P., ŠUŠKOVIĆ, J., & KOS, B. (2021). LYOPHILIZED ALGINATE-BASED MICROSPHERES CONTAINING LACTOBACILLUS FERMENTUM D12, AN EXOPOLYSACCHARIDES PRODUCER, CONTRIBUTE TO THE STRAIN’S FUNCTIONALITY IN VITRO. MICROBIAL CELL FACTORIES, 20(1). HTTPS://DOI.ORG/10.1186/S12934-021-01575-6	spa
dc.relation.references	CAVALCANTI, R. F. P., GADELHA, F. A. A. F., FERREIRA, L. K. D. P., FERREIRA, L. A. M. P., JÚNIOR, J. V. C., DE ARAÚJO BATISTA, R. S., MELO, T. B. L., DE SOUZA, F. S., ALVES, A. F., BATISTA, L. M., & PIUVEZAM, M. R. (2023). LIMOSILACTOBACILLUS FERMENTUM MODULATES THE GUT-AIRWAY AXIS BY IMPROVING THE IMMUNE RESPONSE THROUGH FOXP3 ACTIVATION ON COMBINED ALLERGIC RHINITIS AND ASTHMA SYNDROME (CARAS). IMMUNOBIOLOGY (1979), 228(5), 152721. HTTPS://DOI.ORG/10.1016/J.IMBIO.2023.152721	spa
dc.relation.references	CHENG, Z., HE, X., WU, Z., & WENG, P. (2022). IMPROVING THE VIABILITY OF POWDERED LACTOBACILLUS FERMENTUM LF01 WITH COMPLEX LYOPROTECTANTS BY MAINTAINING CELL MEMBRANE INTEGRITY AND REGULATING RELATED GENES. JOURNAL OF FOOD BIOCHEMISTRY, 46(8). HTTPS://DOI.ORG/10.1111/JFBC.14181	spa
dc.relation.references	CHENG, Z., XU, Y., WU, J., WENG, P., & WU, J. (2022). EFFECTS OF FREEZE DRYING IN COMPLEX LYOPROTECTANTS ON THE SURVIVAL, AND MEMBRANE FATTY ACID COMPOSITION OF LACTOBACILLUS PLANTARUM L1 AND LACTOBACILLUS FERMENTUM L2. CRYOBIOLOGY, 105, 1–9. HTTPS://DOI.ORG/10.1016/J.CRYOBIOL.2022.01.003	spa
dc.relation.references	CHOI, I. S., KO, S. H., KIM, H. M., YANG, J. E., JEONG, S.-G., CHANG, J. Y., LEE, K. H., QI, S.-B., XIN, Q., CUI, C.-B., MOON, J.-H., PARK, H. W. (2020). COFFEE RESIDUE AS A VALORIZATION BIO-AGENT FOR SHELF-LIFE EXTENSION OF LACTIC ACID BACTERIA UNDER CRYOPRESERVATION. WASTE MANAGEMENT (NEW YORK, N.Y.), 118, (585–590). HTTPS://DOI.ORG/10.1016/J.WASMAN.2020.09.025	spa
dc.relation.references	D’AMBROSIO, S., VENTRONE, M., FUSCO, A., CASILLO, A., DABOUS, A., CAMMAROTA, M., CORSARO, M. M., DONNARUMMA, G., SCHIRALDI, C., & CIMINI, D. (2022). LIMOSILACTOBACILLUS FERMENTUM FROM BUFFALO MILK IS SUITABLE FOR POTENTIAL BIOTECHNOLOGICAL PROCESS DEVELOPMENT AND INHIBITS HELICOBACTER PYLORI IN A GASTRIC EPITHELIAL CELL MODEL. BIOTECHNOLOGY REPORTS, 34, E00732. HTTPS://DOI.ORG/10.1016/J.BTRE.2022.E00732	spa
dc.relation.references	DABOUS, A., D’AMBROSIO, S., CIMINI, D., & SCHIRALDI, C. (2023). NOVEL HYDROXYECTOINES BASED FORMULATIONS ARE SUITABLE FOR PRESERVING VIABILITY OF LIMOSILACTOBACILLUS FERMENTUM, LEVILACTOBACILLUS BREVIS SP-48 AND BIFIDOBACTERIUM LACTIS HN019 DURING FREEZE-DRYING AND STORAGE, AND IN SIMULATED GASTROINTESTINAL FLUIDS. DRYING TECHNOLOGY, 41(12), 2062–2073. HTTPS://DOI.ORG/10.1080/07373937.2023.2217242	spa
dc.relation.references	DE INVESTIGACIONES AGROPECUARIAS CENTRO REGIONAL DE INVESTIGACIÓN QUILAMAPU, I. (2020). CONFORMACIÓN DE COLECCIONES DE CULTIVOS MICROBIANOS. HTTPS://BIBLIOTECA.INIA.CL/HANDLE/20.500.14001/6945	spa
dc.relation.references	FIOCCO, D., COLLINS, M., MUSCARIELLO, L., HOLS, P., KLEEREBEZEM, M., MSADEK, T., & SPANO, G. (2009). THE LACTOBACILLUS PLANTARUM FTSH GENE IS A NOVEL MEMBER OF THE CTSR STRESS RESPONSE REGULON. JOURNAL OF BACTERIOLOGY, 191(5), 1688-1694.	spa
dc.relation.references	FIOCCO, D., CAPOZZI, V., COLLINS, M., GALLONE, A., HOLS, P., GUZZO, J., WEIDMANN, S., RIEU, A., MSADEK, T., & SPANO, G. (2010). CHARACTERIZATION OF THE CTSR STRESS RESPONSE REGULON IN LACTOBACILLUS PLANTARUM. JOURNAL OF BACTERIOLOGY, 192(3), 896–900. HTTPS://DOI.ORG/10.1128/JB.01122-09	spa
dc.relation.references	GAO, T., LU, L., WU, Q., & WANG, C. (2023). COMPLETE GENOME SEQUENCE OF LACTOBACILLUS FERMENTUM 9-4, A PURINE-DEGRADING LACTOBACILLUS PROBIOTIC ISOLATED FROM CHINESE FERMENTED RICE-FLOUR NOODLES. JOURNAL OF FUTURE FOODS, 3(2), 169–174. HTTPS://DOI.ORG/10.1016/J.JFUTFO.2022.12.008	spa
dc.relation.references	GAWANDE, K., KOLHEKAR, M., KUMARI, M., KAPILA, S., SHARMA, P., ALI, S. A., & BEHARE, P. (2021). LACTIC ACID BACTERIA BASED PURIFIED EXOPOLYSACCHARIDE SHOWED VISCOFYING AND HYPERCHOLESTEROLEMIC CAPABILITES. FOOD HYDROCOLLOIDS FOR HEALTH, 1, 100042. HTTPS://DOI.ORG/10.1016/J.FHFH.2021.100042	spa
dc.relation.references	GE, S., HAN, J., SUN, Q., ZHOU, Q., YE, Z., LI, P., & GU, Q. (2024). RESEARCH PROGRESS ON IMPROVING THE FREEZE-DRYING RESISTANCE OF PROBIOTICS: A REVIEW. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 104425.	spa
dc.relation.references	GORBEÑA, J. C. R., & SÁENZ, T. A. (2008). BACTERIAS ÁCIDO LÁCTICAS: BIOPRESERVANTE DE LOS ALIMENTOS. BIOTEMPO, 8, 54-64	spa
dc.relation.references	JIANG, X., SHEKARFOROUSH, E., MUHAMMED, M. K., WHITEHEAD, K., SIMONSEN, A. C., ARNEBORG, N., & RISBO, J. (2021). EFFICIENT CHEMICAL HYDROPHOBIZATION OF LACTIC ACID BACTERIA - ONE-STEP FORMATION OF DOUBLE EMULSION. FOOD RESEARCH INTERNATIONAL (OTTAWA, ONT.), 147(110460), 110460. HTTPS://DOI.ORG/10.1016/J.FOODRES.2021.110460	spa
dc.relation.references	KIM, W. S., PERL, L., PARK, J. H., TANDIANUS, J. E., & DUNN, N. W. (2001). ASSESSMENT OF STRESS RESPONSE OF THE PROBIOTIC LACTOBACILLUS ACIDOPHILUS. CURRENT MICROBIOLOGY, 43, 346-350.	spa
dc.relation.references	KURATSU, M., HAMANO, Y., & DAIRI, T. (2010). ANALYSIS OF THE LACTOBACILLUS METABOLIC PATHWAY. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 76(21), 7299–7301. HTTPS://DOI.ORG/10.1128/AEM.01514-10	spa
dc.relation.references	LANDO, V., VALDUGA, N. Z., & MORONI, L. S. (2023). FUNCTIONAL CHARACTERIZATION OF LACTOBACILLI STRAINS WITH ANTIMICROBIAL ACTIVITY AGAINST SALMONELLA SPP. AND CELL VIABILITY IN FERMENTED DAIRY PRODUCT. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY, 47, 102605. HTTPS://DOI.ORG/10.1016/J.BCAB.2023.102605	spa
dc.relation.references	LIU, D., ZHAO, F., LIU, L., ZHANG, J., WU, S., LÜ, X., ZHANG, H., & YI, Y. (2023). ENHANCING THE ANTIOXIDANT CAPACITY AND QUALITY ATTRIBUTES OF FERMENTED GOAT MILK THROUGH SYNERGISTIC ACTION OF LIMOSILACTOBACILLUS FERMENTUM WXZ 2-1 WITH STARTER CULTURE. JOURNAL OF DAIRY SCIENCE. HTTPS://DOI.ORG/10.3168/JDS.2023-24135	spa
dc.relation.references	MATEOS LARDIÉS, A. M., & ÁLVAREZ CALATAYUD, G. (2018). GUÍA DE ACTUACIÓN Y DOCUMENTO DE CONSENSO SOBRE EL MANEJO DE PREPARADOS CON PROBIÓTICOS Y/O PREBIÓTICOS EN LA FARMACIA COMUNITARIA SEFAC Y SEPYP [CONJUNTO DE DATOS]. EN SEFAC. HTTPS://WWW.SEFAC.ORG/SITES/DEFAULT/FILES/2018-07/GUIA_PROBIOTICOS%20WEB.PDF	spa
dc.relation.references	MIKELSAAR, M., & ZILMER, M. (2009). LACTOBACILLUS FERMENTUMME-3 – AN ANTIMICROBIAL AND ANTIOXIDATIVE PROBIOTIC. MICROBIAL ECOLOGY IN HEALTH AND DISEASE, 21(1), 1–27. HTTPS://DOI.ORG/10.1080/08910600902815561	spa
dc.relation.references	MOLINA-TIJERAS, J. A., DIEZ-ECHAVE, P., VEZZA, T., HIDALGO-GARCÍA, L., RUIZ-MALAGÓN, A. J., RODRÍGUEZ-SOJO, M. J., ROMERO, M., ROBLES-VERA, I., GARCÍA, F., PLAZA‐DÍAZ, J., OLIVARES, M., DUARTE, J., RODRÍGUEZ-CABEZAS, M. E., RODRÍGUEZ-NOGALES, A., & GÁLVEZ, J. (2021). LACTOBACILLUS FERMENTUM CECT5716 AMELIORATES HIGH FAT DIET-INDUCED OBESITY IN MICE THROUGH MODULATION OF GUT MICROBIOTA DYSBIOSIS. PHARMACOLOGICAL RESEARCH, 167, 105471. HTTPS://DOI.ORG/10.1016/J.PHRS.2021.105471	spa
dc.relation.references	MOLINA, A. (2019). PROBIOTICS AND THEIR MECHANISM OF ACTION IN ANIMAL FEED. AGRONOMÍA MESOAMERICANA, 30(2), 601-611	spa
dc.relation.references	MOZZI, F., RAYA, R. R., VIGNOLO, G. M., & LOVE, J. C. (2015). BIOTECHNOLOGY OF LACTIC ACID BACTERIA: NOVEL APPLICATIONS. 2. SINGAPORE: WILEY-BLACKWELL	spa
dc.relation.references	NAGHMOUCHI, K., BELGUESMIA, Y., BENDALI, F., SPANO, G., SEAL, B. S., & DRIDER, D. (2019). LACTOBACILLUS FERMENTUM: A BACTERIAL SPECIES WITH POTENTIAL FOR FOOD PRESERVATION AND BIOMEDICAL APPLICATIONS. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 60(20), 3387–3399. HTTPS://DOI.ORG/10.1080/10408398.2019.1688250	spa
dc.relation.references	PATIL, A., MUNOT, N., PATWEKAR, M., PATWEKAR, F., AHMAD, I., ALRAEY, Y., ALGHAMDI, S., KABRAH, A., DABLOOL, A. S., & ISLAM, F. (2022). ENCAPSULATION OF LACTIC ACID BACTERIA BY LYOPHILISATION WITH ITS EFFECTS ON VIABILITY AND ADHESION PROPERTIES. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE: ECAM, 2022, 4651194. HTTPS://DOI.ORG/10.1155/2022/4651194	spa
dc.relation.references	RAMÍREZ‐LÓPEZ, C., & VÉLEZ‐RUIZ, J. F. (2016). AISLAMIENTO, CARACTERIZACIÓN Y SELECCIÓN DE BACTERIAS LÁCTICAS AUTÓCTONAS DE LECHE Y QUESO FRESCO ARTESANAL DE CABRA. INFORMACIÓN TECNOLÓGICA, 27(6), 115–128. HTTPS://DOI.ORG/10.4067/S0718-07642016000600012	spa
dc.relation.references	REGUERO, M. T., ÁVILA-PORTILLO, L. M., MADERO, J. I., LÓPEZ, C., LEÓN, M. F., ACOSTA, L., GÓMEZ, C., DELGADO, L. G., GÓMEZ, C., & LOZANO, J. M. (2006). FUNDAMENTOS DE CRIOPRESERVACIÓN. REDALYC.ORG. HTTPS://WWW.REDALYC.ORG/ARTICULO.OA?ID=195214318008	spa
dc.relation.references	REINHEIMER, J. A. (2020). EXOPOLISACÁRIDOS (EPS) DE LACTOBACILLUS FERMENTUM: NUEVOS INGREDIENTES ALIMENTARIOS CON DOBLE ROL TECNOLÓGICO Y FUNCIONAL PARA PRODUCTOS LÁCTEOS. HTTPS://RI.CONICET.GOV.AR/HANDLE/11336/138888	spa
dc.relation.references	ROSSI, F., ZOTTA, T., IACUMIN, L., & REALE, A. (2016). THEORETICAL INSIGHT INTO THE HEAT SHOCK RESPONSE (HSR) REGULATION IN LACTOBACILLUS CASEI AND L. RHAMNOSUS. JOURNAL OF THEORETICAL BIOLOGY, 402, 21-37.	spa
dc.relation.references	SAMPAIO, K. B., ALVES, J. L., NASCIMENTO, Y. M. D., TAVARES, J. F., DA SILVA, M. S., NASCIMENTO, D. D. S., LIMA, M. D. S., DE ARAÚJO RODRIGUES, N. P., GARCIA, E. F., & DE SOUZA, E. L. (2022). NUTRACEUTICAL FORMULATIONS COMBINING LIMOSILACTOBACILLUS FERMENTUM, QUERCETIN, AND OR RESVERATROL WITH BENEFICIAL IMPACTS ON THE ABUNDANCE OF INTESTINAL BACTERIAL POPULATIONS, METABOLITE PRODUCTION, AND ANTIOXIDANT CAPACITY DURING COLONIC FERMENTATION. FOOD RESEARCH INTERNATIONAL, 161, 111800. HTTPS://DOI.ORG/10.1016/J.FOODRES.2022.111800	spa
dc.relation.references	SERNA, D. Y. C., BARANDICA, L. A. R., CASTAÑEDA, L. P. T., SABOGAL, H. R. J., ALMARIO, C. G., ESTRADA-BONILLA, G. A., BUITRAGO, R. R. B., CAMPOS, P. J. C., MONCADA, U. A. P., URIBE-GUTIÉRREZ, L. A., RIAÑO, J. L. G., GÓMEZ, C. V. A., VILLAMIZAR, F. R., LEÓN, R. F. H., MÁSMELA, J. C. O., RUTE, L. M. B., IBÁÑEZ, M. C. R., DEL CARMEN JIMÉNEZ VELÁSQUEZ, S., HIGUERA, L. D. T., . . . ARDILA, D. E. L. (2021). CONSERVACIÓN Y MANEJO DE LA DIVERSIDAD MICROBIANA EN LOS BANCOS DE GERMOPLASMA PARA LA ALIMENTACIÓN Y LA AGRICULTURA EN COLOMBIA. IN CORPORACIÓN COLOMBIANA DE INVESTIGACIÓN AGROPECUARIA (AGROSAVIA) EBOOKS. HTTPS://DOI.ORG/10.21930/AGROSAVIA.ANALISIS.7404845	spa
dc.relation.references	SMEDS, A., VARMANEN, P., & PALVA, A. (1998). MOLECULAR CHARACTERIZATION OF A STRESS-INDUCIBLE GENE FROM LACTOBACILLUS HELVETICUS. JOURNAL OF BACTERIOLOGY, 180(23), 6148–6153.	spa
dc.relation.references	TARANNUM, N., ALI, F., KHAN, M. S., ALHUMAIDAN, O. S., ZAWAD, A. S., & HOSSAIN, T. J. (2024). BIOACTIVE EXOPOLYSACCHARIDE FROM LIMOSILACTOBACILLUS FERMENTUM LAB-1: ANTIOXIDANT, ANTI-INFLAMMATORY, ANTIBACTERIAL AND ANTIBIOFILM PROPERTIES. BIOACTIVE CARBOHYDRATES AND DIETARY FIBRE, 100409. HTTPS://DOI.ORG/10.1016/J.BCDF.2024.100409	spa
dc.relation.references	WEI, B., PENG, Z., XIAO, M., HUANG, T., ZHENG, W., XIE, M., & XIONG, T. (2023). LIMOSILACTOBACILLUS FERMENTUM NCU003089 AND LACTIPLANTIBACILLUS PLANTARUM NCU001261, TWO PROBIOTICS WITH INHIBITION OF ESCHERICHIA COLI AND CRONOBACTER SAKAZAKII TRANSLOCATION IN VITRO. MICROBIAL PATHOGENESIS, 181, 106216. HTTPS://DOI.ORG/10.1016/J.MICPATH.2023.106216	spa
dc.relation.references	WEI, B., PENG, Z., XIAO, M., HUANG, T., ZHENG, W., XIE, M., & XIONG, T. (2022). THREE LACTIC ACID BACTERIA WITH ANTI-OBESITY PROPERTIES: IN VITRO SCREENING AND PROBIOTIC ASSESSMENT. FOOD BIOSCIENCE, 47, 101724. HTTPS://DOI.ORG/10.1016/J.FBIO.2022.101724	spa
dc.relation.references	ZHAO, S., FENG, P., HU, X., CAO, W., LIU, P., HAN, H., JIN, W., & LI, X. (2022). PROBIOTIC LIMOSILACTOBACILLUS FERMENTUM GR-3 AMELIORATES HUMAN HYPERURICEMIA VIA DEGRADING AND PROMOTING EXCRETION OF URIC ACID. ISCIENCE, 25(10), 105198. HTTPS://DOI.ORG/10.1016/J.ISCI.2022.105198	spa
dc.relation.references	ZHAO, X., PENG, F., LIU, Z., PENG, Z., GUAN, Q., CAI, P., XIONG, S., YU, Q., XIE, M., & XIONG, T. (2023). LACTIC ACID BACTERIA WITH ANTI-HYPERURICEMIA ABILITY: SCREENING IN VITRO AND EVALUATING IN MICE. FOOD BIOSCIENCE, 52, 102411. https://doi.org/10.1016/j.fbio.2023.102411	spa
dc.relation.references	ARAGÓN-ROJAS, S., RUIZ-PARDO, R. Y., HERNÁNDEZ-ÁLVAREZ, A. J., & QUINTANILLA-CARVAJAL, M. X. (2019). SUBLIMATION CONDITIONS AS CRITICAL FACTORS DURING FREEZE-DRIED PROBIOTIC POWDER PRODUCTION. DRYING TECHNOLOGY, 38(3), 333–349. https://doi.org/10.1080/07373937.2019.1570248	spa
dc.relation.references	CUI, S., HU, M., SUN, Y., MAO, B., ZHANG, Q., ZHAO, J., TANG, X., & ZHANG, H. (2022). EFFECT OF TREHALOSE AND LACTOSE TREATMENTS ON THE FREEZE-DRYING RESISTANCE OF LACTIC ACID BACTERIA IN HIGH-DENSITY CULTURE. MICROORGANISMS, 11(1), 48. https://doi.org/10.3390/microorganisms11010048	spa
dc.relation.references	PATIL, A., MUNOT, N., PATWEKAR, M., PATWEKAR, F., AHMAD, I., ALRAEY, Y., ALGHAMDI, S., KABRAH, A., DABLOOL, A. S., & ISLAM, F. (2022). ENCAPSULATION OF LACTIC ACID BACTERIA BY LYOPHILISATION WITH ITS EFFECTS ON VIABILITY AND ADHESION PROPERTIES. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE, 2022, 1–9. https://doi.org/10.1155/2022/4651192	spa
dc.relation.references	STEFANELLO, R. F., NABESHIMA, E. H., IAMANAKA, B. T., LUDWIG, A., FRIES, L. L. M., BERNARDI, A. O., & COPETTI, M. V. (2019). SURVIVAL AND STABILITY OF LACTOBACILLUS FERMENTUM AND WICKERHAMOMYCES ANOMALUS STRAINS UPON LYOPHILISATION WITH DIFFERENT CRYOPROTECTANT AGENTS. FOOD RESEARCH INTERNATIONAL, 115, 90–94. https://doi.org/10.1016/j.foodres.2018.07.044	spa
dc.relation.references	CHENG, Z., YAN, X., WU, J., WENG, P., & WU, Z. (2022). EFFECTS OF FREEZE DRYING IN COMPLEX LYOPROTECTANTS ON THE SURVIVAL, AND MEMBRANE FATTY ACID COMPOSITION OF LACTOBACILLUS PLANTARUM L1 AND LACTOBACILLUS FERMENTUM L2. CRYOBIOLOGY, 105, 1–9. https://doi.org/10.1016/j.cryobiol.2022.01.004	spa
dc.relation.references	CHEN, M., & MUSTAPHA, A. (2011). SURVIVAL OF FREEZE-DRIED MICROCAPSULES OF Α-GALACTOSIDASE PRODUCING PROBIOTICS IN A SOY BAR MATRIX. FOOD MICROBIOLOGY, 30(1), 68–73. https://doi.org/10.1016/j.fm.2011.10.017	spa
dc.relation.references	AMPATZOGLOU, A., SCHURR, B., DEEPIKA, G., BAIPONG, S., & CHARALAMPOPOULOS, D. (2010). INFLUENCE OF FERMENTATION ON THE ACID TOLERANCE AND FREEZE-DRYING SURVIVAL OF LACTOBACILLUS RHAMNOSUS GG. BIOCHEMICAL ENGINEERING JOURNAL, 52(1), 65–70. https://doi.org/10.1016/j.bej.2010.07.005	spa
dc.relation.references	HEIDEBACH, T., FÖRST, P., & KULOZIK, U. (2010). INFLUENCE OF CASEIN-BASED MICROENCAPSULATION ON FREEZE-DRYING AND STORAGE OF PROBIOTIC CELLS. JOURNAL OF FOOD ENGINEERING, 98(3), 309–316. https://doi.org/10.1016/j.jfoodeng.2010.01.003	spa
dc.relation.references	RATHNAYAKA, R. M. U. S. K. (2013). EFFECT OF FREEZE-DRYING ON VIABILITY AND PROBIOTIC PROPERTIES OF A MIXTURE OF PROBIOTIC BACTERIA. ARPN J. SCI. TECHNOL, 3, 1074-1078	spa
dc.relation.references	CHOTIKO, A., & SATHIVEL, S. (2014). EFFECTS OF ENZYMATICALLY EXTRACTED PURPLE RICE BRAN FIBER AS A PROTECTANT OF L. PLANTARUM NRRL B-4496 DURING FREEZING, FREEZE DRYING, AND STORAGE. LWT, 59(1), 59–64. https://doi.org/10.1016/j.lwt.2014.05.056	spa
dc.relation.references	KRASAEKOOPT, W. (2017). INFLUENCE OF NON-EQUILIBRIUM STATES AND GLASS TRANSITION ON THE SURVIVAL OF BACTERIA. IN ELSEVIER EBOOKS (PP. 405–446). https://doi.org/10.1016/b978-0-08-100309-1.00021-3	spa
dc.relation.references	MIAO, S., MILLS, S., STANTON, C., FITZGERALD, G. F., ROOS, Y., & ROSS, R. P. (2008). EFFECT OF DISACCHARIDES ON SURVIVAL DURING STORAGE OF FREEZE-DRIED PROBIOTICS. DAIRY SCIENCE AND TECHNOLOGY, 88(1), 19–30. https://doi.org/10.1051/dst:2007003	spa
dc.relation.references	TANG, H. W., ABBASILIASI, S., MURUGAN, P., TAM, Y. J., NG, H. S., & TAN, J. S. (2020). INFLUENCE OF FREEZE-DRYING AND SPRAY-DRYING PRESERVATION METHODS ON SURVIVABILITY RATE OF DIFFERENT TYPES OF PROTECTANTS ENCAPSULATED LACTOBACILLUS ACIDOPHILUS FTDC 3081. BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 84(9), 1913–1920. https://doi.org/10.1080/09168451.2020.1770572	spa
dc.relation.references	WANG, G., PU, J., DONG, C., ZHENG, X., GUO, B., XIA, Y., & AI, L. (2021). EFFECT OF OLEIC ACID ON THE VIABILITY OF DIFFERENT FREEZE-DRIED LACTIPLANTIBACILLUS PLANTARUM STRAINS. JOURNAL OF DAIRY SCIENCE, 104(11), 11457–11465. https://doi.org/10.3168/jds.2020-20070	spa
dc.relation.references	TYAGI, N., GIDLÖF, Z., OSANLÓO, D. T., COLLIER, E. S., KADEKAR, S., RINGSTAD, L., FUREBY, A. M., & ROOS, S. (2023). THE IMPACT OF FORMULATION AND FREEZE DRYING ON THE PROPERTIES AND PERFORMANCE OF FREEZE-DRIED LIMOSILACTOBACILLUS REUTERI R2LC. APPLIED MICROBIOLOGY, 3(4), 1370–1387. https://doi.org/10.3390/applmicrobiol3040092	spa
dc.relation.references	BOVE, P., CAPOZZI, V., GAROFALO, C., RIEU, A., SPANO, G., & FIOCCO, D. (2011). INACTIVATION OF THE FTSH GENE OF LACTOBACILLUS PLANTARUM WCFS1: EFFECTS ON GROWTH, STRESS TOLERANCE, CELL SURFACE PROPERTIES AND BIOFILM FORMATION. MICROBIOLOGICAL RESEARCH, 167(4), 187–193. https://doi.org/10.1016/j.micres.2011.07.001	spa
dc.relation.references	LANGKLOTZ, S., BAUMANN, U., & NARBERHAUS, F. (2011). STRUCTURE AND FUNCTION OF THE BACTERIAL AAA PROTEASE FTSH. BIOCHIMICA ET BIOPHYSICA ACTA (BBA) - MOLECULAR CELL RESEARCH, 1823(1), 40–48. https://doi.org/10.1016/j.bbamcr.2011.08.015	spa
dc.relation.references	FIOCCO, D., COLLINS, M., MUSCARIELLO, L., HOLS, P., KLEEREBEZEM, M., MSADEK, T., & SPANO, G. (2008). THE LACTOBACILLUS PLANTARUM FTSH GENE IS A NOVEL MEMBER OF THE CTSR STRESS RESPONSE REGULON. JOURNAL OF BACTERIOLOGY, 191(5), 1688–1694. https://doi.org/10.1128/jb.01551-08	spa
dc.relation.references	FIOCCO, D., CAPOZZI, V., COLLINS, M., GALLONE, A., HOLS, P., GUZZO, J., WEIDMANN, S., RIEU, A., MSADEK, T., & SPANO, G. (2009). CHARACTERIZATION OF THE CTSR STRESS RESPONSE REGULON IN LACTOBACILLUS PLANTARUM. JOURNAL OF BACTERIOLOGY, 192(3), 896–900. https://doi.org/10.1128/jb.01122-09	spa
dc.relation.references	ELSHOLZ, A. K., GERTH, U., & HECKER, M. (2010). REGULATION OF CTSR ACTIVITY IN LOW GC, GRAM+ BACTERIA. ADVANCES IN MICROBIAL PHYSIOLOGY/ADVANCES IN MICROBIAL PHYSIOLOGY, 119–144. https://doi.org/10.1016/b978-0-12-381045-8.00003-5	spa
dc.relation.references	SMEDS, A., VARMANEN, P., & PALVA, A. (1998). MOLECULAR CHARACTERIZATION OF A STRESS-INDUCIBLE GENE FROM LACTOBACILLUS HELVETICUS. JOURNAL OF BACTERIOLOGY, 180(23), 6148–6153. https://doi.org/10.1128/jb.180.23.6148-6153.1998	spa
dc.relation.references	FOUCAUD-SCHEUNEMANN, C., & POQUET, I. (2003). HTRA IS A KEY FACTOR IN THE RESPONSE TO SPECIFIC STRESS CONDITIONS INLACTOCOCCUS LACTIS. FEMS MICROBIOLOGY LETTERS, 224(1), 53–59. https://doi.org/10.1016/s0378-1097(03)00419-1	spa
dc.relation.references	TAXONOMY. (N.D.). NAVEGADOR DE TAXONOMÍA (LIMOSILACTOBACILLUS FERMENTUM). https://www.ncbi.nlm.nih.gov/Taxonomy/Browser/wwwtax.cgi?mode=Undef&id=1613&lvl=3&lin=s&keep=1&srchmode=1&unlock&log_op=lineage_toggle	spa
dc.relation.references	KONG, L., HUANG, Y., ZENG, X., YE, C., WU, Z., GUO, Y., & PAN, D. (2022). EFFECTS OF GALACTOSYLTRANSFERASE ON EPS BIOSYNTHESIS AND FREEZE-DRYING RESISTANCE OF LACTOBACILLUS ACIDOPHILUS NCFM. FOOD CHEMISTRY MOLECULAR SCIENCES, 5, 100145. https://doi.org/10.1016/j.fochms.2022.100145	spa
dc.relation.references	LIU, Z., ZHAO, X., & BANGASH, H. I. (2024). EXPRESSION OF STRESS RESPONSIVE GENES ENABLES LIMOSILACTOBACILLUS REUTERI TO CROSS-PROTECTION AGAINST ACID, BILE SALT, AND FREEZE-DRYING. FRONTIERS IN MICROBIOLOGY, 15. https://doi.org/10.3389/fmicb.2024.1437803	spa
dc.relation.references	TORRES RODELO, M. D. R. (2018). EVALUACIÓN TECNOLÓGICA DEL PROCESO DE OBTENCIÓN DE BIOMASA DE MICROORGANISMOS PROBIÓTICOS EN MEDIO DE CULTIVO FORMULADO CON SUERO LÁCTEO SUPLEMENTADO (DOCTORAL DISSERTATION).	spa
dc.rights.accessrights	info:eu-repo/semantics/openAccess	spa
dc.rights.coar	http://purl.org/coar/access_right/c_abf2	spa
dc.rights.license	Atribución-NoComercial-SinDerivadas 2.5 Colombia	spa
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/2.5/co/	spa
dc.subject	Liofilización	spa
dc.subject	Limosilactobacillus sp	spa
dc.subject	probiótico	spa
dc.subject.lemb	Liofilización	spa
dc.subject.lemb	Biotecnología microbiana	spa
dc.subject.lemb	Probióticos	spa
dc.subject.subjectenglish	Lyophilization	spa
dc.subject.subjectenglish	Limosilactobacillus sp	spa
dc.subject.subjectenglish	probiotic	spa
dc.title	Factores críticos en la sobrivencia a la liofilización en limosilactobacillus sp: Revisión documental	spa
dc.type.coar	http://purl.org/coar/resource_type/c_7a1f	spa
dc.type.driver	info:eu-repo/semantics/bachelorThesis	spa
dc.type.hasversion	info:eu-repo/semantics/acceptedVersion	spa
dc.type.local	Tesis de Pregrado	spa