<?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>1405-888X</journal-id>
<journal-title><![CDATA[TIP. Revista especializada en ciencias químico-biológicas]]></journal-title>
<abbrev-journal-title><![CDATA[TIP]]></abbrev-journal-title>
<issn>1405-888X</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional Autónoma de México, Facultad de Estudios Superiores Zaragoza]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1405-888X2022000100303</article-id>
<article-id pub-id-type="doi">10.22201/fesz.23958723e.2022.436</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Probióticos presentes en bebidas fermentadas mexicanas]]></article-title>
<article-title xml:lang="en"><![CDATA[Probiotics present in Mexican fermented beverages]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cerero-Calvo]]></surname>
<given-names><![CDATA[Cynthiarel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sánchez-Medina]]></surname>
<given-names><![CDATA[Marco Antonio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pérez-Santiago]]></surname>
<given-names><![CDATA[Alma Dolores]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Matías-Pérez]]></surname>
<given-names><![CDATA[Diana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García-Montalvo]]></surname>
<given-names><![CDATA[Iván Antonio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Tecnológico Nacional de México División de Estudios de Posgrado e Investigación ]]></institution>
<addr-line><![CDATA[ Oaxaca]]></addr-line>
<country>México</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2022</year>
</pub-date>
<volume>25</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1405-888X2022000100303&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1405-888X2022000100303&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1405-888X2022000100303&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen En México, desde la época prehispánica se producen una gran variedad de bebidas fermentadas, que en la actualidad son consideradas tradicionales y aunque su contenido ha sido escasamente investigado, hay estudios que reportan sus efectos benéficos a la salud del consumidor debido no sólo a la presencia y acción microbiana/probiótica, sino también a la de múltiples compuestos de importancia biológica. El objetivo de esta revisión es destacar la información disponible de cuatro bebidas seleccionadas, los probióticos presentes en ellas, el mecanismo de acción de estos y sus posibles aplicaciones en la salud humana; por lo que se compiló la información científica, sobre los probióticos, disponible en las bases de datos como: Pubmed, Science Direct, Web of Science, SciELO, Redalyc, Dialnet, Springer y Google Académico. En conclusión, son necesarios más estudios y ensayos clínicos, en humanos, que apoyen su aplicación biomédica ante algunas patologías que afectan a la salud pública.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract In Mexico, a wide variety of fermented beverages have been produced since pre-Hispanic times, which are currently considered traditional and although their content has been scarcely investigated, there are studies that report their beneficial effects on consumer health due not only to the presence and microbial/probiotic action, but also to that of multiple compounds of biological importance. The objective of this review is to highlight the information available on four selected beverages, the probiotics present in them, their mechanism of action and their possible applications in human health; therefore, scientific information on probiotics was compiled, available in databases such as: Pubmed, Science Direct, Web of Science, SciELO, Redalyc, Dialnet, Springer and Google Scholar. In conclusion, more studies and clinical trials in humans are necessary to support its biomedical application in some pathologies that affect public health.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[probióticos]]></kwd>
<kwd lng="es"><![CDATA[bebidas fermentadas]]></kwd>
<kwd lng="es"><![CDATA[metabolito]]></kwd>
<kwd lng="es"><![CDATA[aplicaciones biomédicas]]></kwd>
<kwd lng="en"><![CDATA[probiotics]]></kwd>
<kwd lng="en"><![CDATA[fermented drinks]]></kwd>
<kwd lng="en"><![CDATA[metabolite]]></kwd>
<kwd lng="en"><![CDATA[biomedical applications]]></kwd>
</kwd-group>
</article-meta>
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