<?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>0304-3584</journal-id>
<journal-title><![CDATA[Actualidades Biológicas]]></journal-title>
<abbrev-journal-title><![CDATA[Actu Biol]]></abbrev-journal-title>
<issn>0304-3584</issn>
<publisher>
<publisher-name><![CDATA[Instituto de Biología, Universidad de Antioquia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0304-35842023000200005</article-id>
<article-id pub-id-type="doi">10.17533/udea.acbi/v45n119a05</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Characteristics of microorganisms used as probiotics and new probiotics]]></article-title>
<article-title xml:lang="es"><![CDATA[Características de microorganismos utilizados como probióticos tradicionales y nuevos probióticos]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pacheco-Martínez]]></surname>
<given-names><![CDATA[Claudia Karina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Saucedo-Castañeda]]></surname>
<given-names><![CDATA[Gerardo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rodríguez-Durán]]></surname>
<given-names><![CDATA[Luis Víctor]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pérez-Chabela]]></surname>
<given-names><![CDATA[María de Lourdes]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma Metropolitana Departamento de Biotecnología ]]></institution>
<addr-line><![CDATA[Iztapalapa ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma de Tamaulipas Unidad Académica Multidisciplinaria ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2023</year>
</pub-date>
<volume>45</volume>
<numero>119</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0304-35842023000200005&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0304-35842023000200005&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0304-35842023000200005&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Probiotics are live microorganisms that when properly administered confer a health benefit to the host. Lactic acid bacteria are among the main microorganisms recognized as probiotics. Not all lactic bacteria are considered probiotics as they must meet certain characteristics such as growth at a pH lower than 4.0, are able to exert control on pathogenic bacteria, can survive in the gastrointestinal tract, have tolerance to bile salts, are able to adhere to intestinal mucus and epithelial cells, have the ability to co-aggregate and self-aggregate, etc. Bacteria that possess these characteristics are called traditional probiotics. However, over the years other microorganisms with probiotic potential have been studied. Among the differences between traditional probiotics and new probiotics is their origin, as new probiotics are always isolated from the human gastrointestinal tract, which makes them difficult to cultivate because they are sensitive to oxygen. In contrast, traditional probiotics can be isolated from the gastrointestinal tract, but the main sources are from foods, fermented or not. An important characteristic of new probiotics is that benefits in the treatment of specific diseases are attributed to them. In this review, the main characteristics of traditional probiotics and new probiotics are reviewed.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Los probióticos son microorganismos vivos que al administrarse de forma adecuada confieren un beneficio a la salud del hospedero. Entre los principales microorganismos reconocidos como probióticos se encuentran las bacterias lácticas. No todas las bacterias lácticas son consideradas probióticas, estas deben reunir ciertas características como crecer a un pH menor a 4,0, ejercer control sobre bacterias patógenas, sobrevivir en el tracto gastrointestinal, tener tolerancia a sales biliares, presentar capacidad de adhesión al mucus intestinal y a células epiteliales, tener capacidad de co-agregarse y auto-agregarse, principalmente. Las bacterias que poseen estas características se les denomina probióticos tradicionales. Sin embargo, desde hace algunos años se han estudiado otros microorganismos con potencial probiótico. Entre las diferencias de los probióticos tradicionales y los nuevos probióticos se encuentra el origen de los mismos. Los nuevos probióticos tienen siempre que ser aislados del tracto gastrointestinal de seres humanos, lo que dificulta su cultivo pues son sensibles al oxígeno. En contraste, los probióticos tradicionales pueden ser aislados del tracto gastrointestinal, pero las fuentes principales son los alimentos, fermentados o no. Una característica importante de los nuevos probióticos es que se les atribuyen beneficios en el tratamiento de enfermedades específicas. En esta revisión se muestran las principales características de los probióticos tradicionales y los nuevos probióticos.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[lactic acid bacteria]]></kwd>
<kwd lng="en"><![CDATA[traditional probiotics]]></kwd>
<kwd lng="en"><![CDATA[new probiotics]]></kwd>
<kwd lng="es"><![CDATA[bacterias lácticas]]></kwd>
<kwd lng="es"><![CDATA[probióticos tradicionales]]></kwd>
<kwd lng="es"><![CDATA[probióticos nuevos]]></kwd>
</kwd-group>
</article-meta>
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