<?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>0123-3475</journal-id>
<journal-title><![CDATA[Revista Colombiana de Biotecnología]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. colomb. biotecnol]]></abbrev-journal-title>
<issn>0123-3475</issn>
<publisher>
<publisher-name><![CDATA[Instituto de Biotecnología, Universidad Nacional de Colombia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0123-34752019000200063</article-id>
<article-id pub-id-type="doi">10.15446/rev.colomb.biote.v21n2.81576</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Review of Lactobacillus in the food industry and their culture media]]></article-title>
<article-title xml:lang="es"><![CDATA[Revisión de Lactobacilos en la industria alimentaria y sus medios de cultivo]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sánchez]]></surname>
<given-names><![CDATA[Óscar J.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Barragán]]></surname>
<given-names><![CDATA[Pedro J.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Serna]]></surname>
<given-names><![CDATA[Liliana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Caldas Department of Engineering ]]></institution>
<addr-line><![CDATA[Manizales ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Caldas Department of Engineering ]]></institution>
<addr-line><![CDATA[Manizales ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Nacional de Colombia Faculty of Engineering and Business ]]></institution>
<addr-line><![CDATA[Palmira ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2019</year>
</pub-date>
<volume>21</volume>
<numero>2</numero>
<fpage>63</fpage>
<lpage>76</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0123-34752019000200063&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0123-34752019000200063&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0123-34752019000200063&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT 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.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN Las bacterias del ácido láctico (LAB) son actualmente de gran importancia dado su uso creciente en la mejora de la salud y nutrición humana y animal. Presentan requerimientos nutricionales complejos, por lo que sus costos de producción son altos. Se están realizando esfuerzos de investigación para evaluar diferentes sustratos para su producción, así como la producción de metabolitos valiosos a partir de ellos. El propósito de este documento es exponer las principales tendencias de investigación y desarrollo para la producción de LAB con fines industriales, con énfasis en los medios de cultivo necesarios para su crecimiento. Las bases de datos de Web of Science y la herramienta de búsqueda de patentes de Google se utilizaron para recopilar y analizar la información científica y técnica publicada en los últimos doce años relacionada con LAB y sus medios de cultivo. Se ha propuesto el uso de leche, suero de queso industrial, melaza de caña, almidones hidrolizados, materiales lignocelulósicos, desechos de alimentos orgánicos y plasma sanguíneo bovino, entre otros, para el cultivo de Lactobacillus con el fin de reducir costos y aumentar el rendimiento de su producción. Los grupos y centros de investigación tienen la responsabilidad de intensificar sus esfuerzos para ofrecer alternativas tecnológicas altamente eficientes a la industria que permitan la producción y aplicación de LAB como factor de crecimiento para el sector alimentario. Además, la investigación en ingredientes prebióticos o aditivos derivados de LAB que permite la mejora de los beneficios para el consumidor debe continuar. En este sentido, es necesario aumentar la visibilidad internacional de la producción científica colombiana en esta área.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Lactobacillus]]></kwd>
<kwd lng="en"><![CDATA[búsqueda de patentes]]></kwd>
<kwd lng="en"><![CDATA[probióticos]]></kwd>
<kwd lng="en"><![CDATA[cultivo iniciador]]></kwd>
<kwd lng="en"><![CDATA[fermentación sumergida]]></kwd>
<kwd lng="es"><![CDATA[Lactobacillus]]></kwd>
<kwd lng="es"><![CDATA[patent search]]></kwd>
<kwd lng="es"><![CDATA[probiotics]]></kwd>
<kwd lng="es"><![CDATA[starter culture]]></kwd>
<kwd lng="es"><![CDATA[submerged fermentation]]></kwd>
</kwd-group>
</article-meta>
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