Nisina como conservante de alimentos: revisión sistemática de la literatura

Autores/as

  • Daniela Cano Serna Universidad de Antioquia
  • Antonia Gómez Marín Universidad de Antioquia
  • Vanessa Oviedo Gallego Universidad de Antioquia
  • Leonardo Alberto Ríos Osorio Universidad de Antioquia

Palabras clave:

antimicrobiano, inhibición, matriz alimentaria, microorganismo, nisina, preservación

Resumen


Introducción: En el mundo actual de la industria de alimentos una de las obligaciones más importantes es poder garantizar la inocuidad de los productos; por esto, se hace necesario el uso de conservantes. El conservante natural de mayor potencial utilizado en matrices alimentarias es la nisina, siendo un péptido antimicrobiano producido por cepas de Lactococcus lactis. La nisina es la única bacteriocina que ha sido aprobada por la OMS para ser utilizada como conservante en la industria alimentaria.

Objetivo: Esta revisión bibliográfica tiene como objetivo describir el uso de la nisina como antimicrobiano en diferentes matrices alimentarias.

Métodos: Para la realización del estudio se llevó a cabo una búsqueda sistemática de literatura en tres bases de datos bibliográficas: Science Direct, Scopus y Springer. La ruta de búsqueda se ajustó de acuerdo con el algoritmo de cada base de datos. Tras la comprobación con diversos criterios de inclusión y exclusión, la búsqueda arrojó como resultado un total de 41 artículos publicados en un periodo de tiempo comprendido entre 2007 y 2017.

Resultados y conclusión: Se evidencia que, en las matrices alimentarias evaluadas como quesos, leche, carne, vinos, entre otras, la nisina en la mayoría de los casos es efectiva para la eliminación de microorganismos patógenos y contribuye a la biopreservación de los alimentos, ya que ayuda a que la vida útil de estos se prolongue sin alterar sus características sensoriales.

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Biografía del autor/a

Daniela Cano Serna, Universidad de Antioquia

Microbióloga Industrial y Ambiental, Universidad de Antioquia.

Antonia Gómez Marín, Universidad de Antioquia

Microbióloga Industrial y Ambiental, Universidad de Antioquia.

Vanessa Oviedo Gallego, Universidad de Antioquia

Microbióloga Industrial y Ambiental, Universidad de Antioquia.

Leonardo Alberto Ríos Osorio, Universidad de Antioquia

Profesor Investigador, Bacteriólogo y Laboratorista Clínico. Doctor en Sostenibilidad, Microbiólogo Industrial y Ambiental, Universidad de Antioquia.

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Publicado

2019-07-13

Cómo citar

Cano Serna, D., Gómez Marín, A., Oviedo Gallego, V., & Ríos Osorio, L. A. (2019). Nisina como conservante de alimentos: revisión sistemática de la literatura. Hechos Microbiológicos, 6(1-2), 52–64. Recuperado a partir de https://revistas.udea.edu.co/index.php/hm/article/view/335279

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