<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0121-0319</journal-id>
<journal-title><![CDATA[Medicas UIS]]></journal-title>
<abbrev-journal-title><![CDATA[Medicas UIS]]></abbrev-journal-title>
<issn>0121-0319</issn>
<publisher>
<publisher-name><![CDATA[Universidad Industrial de Santander]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0121-03192024000200009</article-id>
<article-id pub-id-type="doi">10.18273/revmed.v37n2-2024001</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Response of microencapsulated Lactobacillus casei to in-vitro conditions that simulate the gastrointestinal environment and inhibitory potential on Staphylococcus aureus]]></article-title>
<article-title xml:lang="es"><![CDATA[Respuesta de Lactobacillus casei microencapsulado a condiciones in vitro que simulan el ambiente gastrointestinal y potencial inhibitorio sobre Staphylococcus aureus]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cerón-Córdoba]]></surname>
<given-names><![CDATA[Jhon-Fredy]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Bolaños-Bolaños]]></surname>
<given-names><![CDATA[Juan Carlos]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Jurado-Gámez]]></surname>
<given-names><![CDATA[Henry]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Nariño Facultad de Ciencias Pecuarias ]]></institution>
<addr-line><![CDATA[Pasto Nariño]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Nariño Facultad de Ciencias Pecuarias Departamento de Producción y Procesamiento Animal]]></institution>
<addr-line><![CDATA[Pasto ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Nariño Facultad de Ciencias Pecuarias ]]></institution>
<addr-line><![CDATA[Pasto Nariño]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2024</year>
</pub-date>
<volume>37</volume>
<numero>2</numero>
<fpage>9</fpage>
<lpage>22</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0121-03192024000200009&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0121-03192024000200009&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0121-03192024000200009&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction: From a microbiological point of view, Staphylococcus aureus is one of the main contaminants causing foodborne illnesses, with symptoms such as nausea, vomiting, diarrhea, abdominal cramps, joint or back pain and fatigue. Bacterial resistance of pathogenic bacteria has recently been found to be a public health problem. An alternative is the use of microencapsulated probiotics for the inhibition of pathogenic microorganisms such as Lactobacillus casei.  Objective: Evaluate microencapsulated Lactobacillus casei ATCC 393® under in-vitro conditions simulating the gastrointestinal environment and the inhibitory potential on Staphylococcus aureus ATCC BAA 1708®.  Materials and methods: Reconstitution, seeding and adjustment of the inoculum; antibiogram of the two bacterial strains; fermentation kinetics of Lactobacillus casei; identification of peptides, amino acids and lactic acid of the supernatant; resistance of Lactobacillus casei to different temperatures (37 °C and 45 °C); microencapsulation of Lactobacillus casei; study, characterization and exposure to simulated gastrointestinal conditions of the microencapsulate after 90 days of storage and production of Exopolysaccharides.  Results: The results indicate inhibitory action of the Lactobacillus casei strain against pathogenic bacteria; exponential phase at 15 hours (MRS culture medium) and 18 hours (PRO culture medium); results of the microencapsulation study and analysis: viability 100 %; efficiency 84,64 %; humidity 4,0 %; solubility 99,8 %; wettability 2 min with 22 seconds; water activity 0,617 and particle size between 2,10 &#956;m and 5,28 &#956;m.  Conclusion: It was concluded that the microencapsulated Lactobacillus casei showed inhibitory properties against the pathogenic strain.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción: Desde un punto de vista microbiológico, Staphylococcus aureus es uno de los principales contaminantes causante de enfermedades de trasmisión alimentaria, con síntomas como náuseas, vómitos, diarrea, calambres abdominales, dolor articular o de espalda y fatiga. Recientemente, se ha encontrado resistencia bacteriana de bacterias patógenas siendo un problema de salud pública. Una alternativa es la utilización de probióticos microencapsulados para la inhibición de microorganismos patógenos como Lactobacillus casei.  Objetivo: Evaluar Lactobacillus casei ATCC 393® microencapsulada bajo condiciones in vitro que simulan el ambiente gastrointestinal y potencial inhibitorio sobre Staphylococcus aureus ATCC BAA 1708®.  Materiales y métodos: Reconstitución, siembra y ajuste de inóculo; antibiograma de las dos cepas bacterianas; cinética de fermentación de Lactobacillus casei; identificación de péptidos, aminoácidos y ácido láctico de sobrenadante; resistencia de Lactobacillus casei a diferentes temperaturas (37 °C y 45 °C); microencapsulación de Lactobacillus casei; estudio, caracterización y exposición a condiciones gastrointestinales simuladas del microencapsulado después de 90 días de almacenamiento y producción de Exopolisacáridos.  Resultados: Los resultados indican acción inhibitoria de la cepa Lactobacillus casei frente a la bacteria patógena; fase exponencial a las 15 horas (medio de cultivo MRS) y a las 18 horas (medio de cultivo PRO); resultados del estudio y análisis del microencapsulado: viabilidad 100 %; eficiencia 84,64 %; humedad 4,0 %; solubilidad 99,8 %; humectabilidad 2 min con 22 segundos; actividad de agua 0,617 y tamaño de partícula entre 2,10 &#956;m y 5,28 &#956;m.  Conclusión: Se concluyó que Lactobacillus casei microencapsulado presentó propiedades inhibitorias frente a la cepa patógena.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Foodborne Diseases]]></kwd>
<kwd lng="en"><![CDATA[Lactobacillales]]></kwd>
<kwd lng="en"><![CDATA[Lactobacillus casei]]></kwd>
<kwd lng="en"><![CDATA[Prebiotics]]></kwd>
<kwd lng="en"><![CDATA[Probiotics]]></kwd>
<kwd lng="en"><![CDATA[Staphylococcus aureus]]></kwd>
<kwd lng="es"><![CDATA[Enfermedades transmitidas por alimentos]]></kwd>
<kwd lng="es"><![CDATA[Lactobacillales]]></kwd>
<kwd lng="es"><![CDATA[Lactobacillus casei]]></kwd>
<kwd lng="es"><![CDATA[Prebióticos]]></kwd>
<kwd lng="es"><![CDATA[Probióticos]]></kwd>
<kwd lng="es"><![CDATA[Staphylococcus aureus]]></kwd>
</kwd-group>
</article-meta>
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