Resumo

SANCHEZ, Óscar J.; BARRAGAN, Pedro J.  e  SERNA, Liliana. Review of Lactobacillus in the food industry and their culture media. Rev. colomb. biotecnol [online]. 2019, vol.21, n.2, pp.63-76.  Epub 10-Jan-2020. ISSN 0123-3475.  https://doi.org/10.15446/rev.colomb.biote.v21n2.81576.

Lactic acid bacteria (LAB) are currently of great importance given their increasing use in the improvement of human and anima 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.

Palavras-chave : Lactobacillus; búsqueda de patentes; probióticos; cultivo iniciador; fermentación sumergida.

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