<?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>1794-9165</journal-id>
<journal-title><![CDATA[Ingeniería y Ciencia]]></journal-title>
<abbrev-journal-title><![CDATA[ing.cienc.]]></abbrev-journal-title>
<issn>1794-9165</issn>
<publisher>
<publisher-name><![CDATA[Escuela de Ciencias y Humanidades y Escuela de Ingeniería de la Universidad EAFIT]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1794-91652019000100179</article-id>
<article-id pub-id-type="doi">10.17230/ingciencia.15.29.7</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Secado por atomización de bacterias ácido lácticas: una revisión]]></article-title>
<article-title xml:lang="en"><![CDATA[Spray Drying of Lactic Acid Bacteria: a review]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vera-Peña]]></surname>
<given-names><![CDATA[Madalyd Yurani]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cortés Rodríguez]]></surname>
<given-names><![CDATA[Misael]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Valencia-García]]></surname>
<given-names><![CDATA[Francia Elena]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Antioquia  ]]></institution>
<addr-line><![CDATA[Medellín ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional de Colombia  ]]></institution>
<addr-line><![CDATA[Medellín ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Antioquia  ]]></institution>
<addr-line><![CDATA[Medellín ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2019</year>
</pub-date>
<volume>15</volume>
<numero>29</numero>
<fpage>179</fpage>
<lpage>213</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S1794-91652019000100179&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S1794-91652019000100179&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S1794-91652019000100179&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Las bacterias ácido lácticas (BAL) son microorganismos que se utilizan como cultivos iniciadores o probióticos, los cuales son de interés en la industria alimentaria y farmacéutica. La preservación de las BAL por diferentes métodos de secado es un tema que ha cobrado interés debido al aumento en la demanda de estos microorganismos. El secado por atomización es un método eficaz que permite obtener productos a bajo costo, con relación al secado por liofilización el cual es comúnmente utilizado para estos microorganismos. El objetivo de esta revisión sistemática es presentar de forma organizada los artículos científicos que han sido publicados en procesos de secado por atomización empleando bacterias ácido lácticas (BAL). La metodología utilizada en la búsqueda y selección de los artículos brinda una exploración durante el periodo 2009-2019. Los resultados de los diferentes artículos consultados se compararon estableciendo las similitudes metodológicas, se discuten los principales microorganismos estudiados, así como los agentes protectores empleados para mejorar la viabilidad durante el secado por atomización, las condiciones y escala de los equipos de secado por atomización y finalmente las características de los productos secos obtenidos. La información aquí compilada brinda una base para ajustar la metodología de trabajo cuando se propongan procesos de secado por atomización para BAL.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Lactic Acid Bacteria (LAB) are microorganisms used principally as a starter or probiotic cultures in food and pharmaceutical industry. The preservation of LAB by different drying methods is an interesting topic due to the increase in demand for these microorganisms. Spray drying is an effective method that allows products to be obtained at a low cost compared with lyophilization. The aim of this systematic review is to present in an organized way the scientific articles that have been published in spray drying processes with lactic acid bacteria (LAB). The methodology used in the search and selection of the articles provides an exploration during 2009-2019. The results of the different articles consulted were compared establishing the methodological similarities, the main microorganisms studied are discussed, as well as the protective agents used to improve the viability during the spray drying, conditions, and scale of the spray drying equipment, finally the characteristics of the dry products obtained. The information compiled here provides work route for adjusting methodology when spray-drying processes for LAB are proposed.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Secado por atomización]]></kwd>
<kwd lng="es"><![CDATA[Bacterias ácido lacticas (BAL)]]></kwd>
<kwd lng="es"><![CDATA[cultivos iniciadores]]></kwd>
<kwd lng="es"><![CDATA[probióticos: viabilidad]]></kwd>
<kwd lng="en"><![CDATA[Spray drying]]></kwd>
<kwd lng="en"><![CDATA[Lactic Acid Bacteria (LAB)]]></kwd>
<kwd lng="en"><![CDATA[starter cultures]]></kwd>
<kwd lng="en"><![CDATA[probiotics]]></kwd>
<kwd lng="en"><![CDATA[viability]]></kwd>
</kwd-group>
</article-meta>
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