<?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>2007-0705</journal-id>
<journal-title><![CDATA[Nova scientia]]></journal-title>
<abbrev-journal-title><![CDATA[Nova scientia]]></abbrev-journal-title>
<issn>2007-0705</issn>
<publisher>
<publisher-name><![CDATA[Universidad de La Salle Bajío A. C., Coordinación de Investigación]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-07052015000300068</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Viabilidad de Saccharomyces boullardii en queso fresco bajo condiciones de acidez &#8220;in vitro&#8221;]]></article-title>
<article-title xml:lang="en"><![CDATA[Viability of Saccharomyces boulardii in fresh cheese under acidic conditions &#8220;in vitro&#8221;]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Zamora-Vega]]></surname>
<given-names><![CDATA[Rafael]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martínez-Flores]]></surname>
<given-names><![CDATA[Héctor Eduardo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Montañez-Soto]]></surname>
<given-names><![CDATA[José Luis]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rodiles-López]]></surname>
<given-names><![CDATA[José Octavio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Michoacana de San Nicolás Hidalgo Facultad de Químico Farmacobiología ]]></institution>
<addr-line><![CDATA[Morelia ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,IPN Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional Unidad Michoacán ]]></institution>
<addr-line><![CDATA[Jiquilpan Michoacán]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2015</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2015</year>
</pub-date>
<volume>7</volume>
<numero>15</numero>
<fpage>68</fpage>
<lpage>80</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-07052015000300068&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-07052015000300068&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-07052015000300068&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción: Un alimento funcional contiene en su formulación una o más sustancias que generan bienestar a la salud humana como son probióticos, prebióticos y ácidos grasos, entre otros. En los alimentos funcionales los microorganismos probióticos deben permanecer viables y activos en el alimento y durante el pasaje gastrointestinal, para garantizar su potencial efecto benéfico en el huésped. En el presente estudio se evaluó la viabilidad de la levadura probiótica Saccharomyces boulardii tanto de forma libre como encapsulada bajo condiciones de acidez, adaptada a un queso fresco.  Método: La levadura fue expuesta en el alimento tanto en forma libre como encapsulada. Los materiales usados para encapsular fueron una mezcla de alginato de sodio, inulina y mucílago de nopal (Opuntia ficus-indica). Para la liberación del microorganismo, el estudio se realizó a pH de 2.0 y 6.5, simulándose las condiciones de acidez de estómago y colon respectivamente, a diferentes tiempos de exposición de 0, 60, 120 y 180 min.  Resultados: A pH de 2.0 se observó mayor pérdida en la viabilidad del probiótico en forma libre, la cual fue de 23.72, 27.03 y 33.02 % respectivamente, con respecto a la viabilidad inicial; cuando el microorganismo se adicionó al queso en forma encapsulada, su pérdida de viabilidad a los mismos tiempos de exposición fue de 5.74, 14.24 y 18.81%, manteniendo mayor supervivencia. Por otra parte, a pH de 6.5 el probiótico libre en el alimento mostró una pérdida de viabilidad de 2.23, 3.50 y 5.94%, en cambio de forma encapsulada la pérdida de viabilidad fue de 0.95, 2.20 y 3.03%, respectivamente, observándose mayor supervivencia que en estado libre.  Conclusión: El queso fresco mantuvo viable el nivel de supervivencia de Saccharomyces boulardii, particularmente cuando fue adicionado en forma encapsulada comparado a cuando fue incorporado en estado libre.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction:  A functional food contains one or more substances that produce human health wellness, such as probiotics, prebiotics, phenolic compounds, unsaturated fatty acids, and others. In functional foods, probiotics must remain viable and active during their transit from food through the intestinal tract, to ensure its potential beneficial effect on the host. In the present study, the viability of the probiotic yeast Saccharomyces boulardii added to fresh cheese in both free form and encapsulated with alginate, inulin and mucilage from nopal (Opuntia ficus-indica) was evaluated under acidic conditions.  Method:  The free and encapsulated probiotic yeast food was exposed to pH 2.0 and 6.5 at exposure times of 0, 60, 120 and 180 min, this in order to simulate the acid conditions of the stomach and colon, respectively.  Results:  Further loss was observed in the viability of the probiotic in free which was 23.72, 27.03 and 33.02%, respectively, with respect to the initial viability; meanwhile, when the microorganism was added to the cheese in encapsulated form, loss of viability to the same exposure time was 5.74, 14.24 and 18.81% maintaining increased survival compared to the previous. Moreover, a pH of 6.5 the free probiotic in food showed a viability of 2.23, 3.50 and 5.94%, in encapsulated form instead of viability was 0.95, 2.20 and 3.03%, respectively, showing more viability when yeast was encapsulated.  Discussion: Fresh cheese remains viable survival level of Saccharomyces boulardii, when was added in the encapsulated form as compared to the free state.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[probiótico]]></kwd>
<kwd lng="es"><![CDATA[Saccharomyces boulardii]]></kwd>
<kwd lng="es"><![CDATA[viabilidad]]></kwd>
<kwd lng="es"><![CDATA[encapsulación]]></kwd>
<kwd lng="es"><![CDATA[queso fresco]]></kwd>
<kwd lng="en"><![CDATA[probiotic]]></kwd>
<kwd lng="en"><![CDATA[Saccharomyces boulardii]]></kwd>
<kwd lng="en"><![CDATA[viability]]></kwd>
<kwd lng="en"><![CDATA[encapsulation]]></kwd>
<kwd lng="en"><![CDATA[fresh cheese]]></kwd>
</kwd-group>
</article-meta>
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