<?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>2007-9753</journal-id>
<journal-title><![CDATA[RIIIT. Revista internacional de investigación e innovación tecnológica]]></journal-title>
<abbrev-journal-title><![CDATA[RIIIT. Rev. int. investig. innov. tecnol.]]></abbrev-journal-title>
<issn>2007-9753</issn>
<publisher>
<publisher-name><![CDATA[Universidad Autónoma de Coahuila]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-97532020000600014</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Viabilidad de bacterias ácido lácticas encapsuladas en un embutido de Pleorotus ostreatus]]></article-title>
<article-title xml:lang="en"><![CDATA[Viability of encapsulated lactic acid bacteria in a Pleorotus ostreatus sausage]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Briones-Domínguez]]></surname>
<given-names><![CDATA[E.J.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Velázquez-López]]></surname>
<given-names><![CDATA[A.A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gómez-Cruz]]></surname>
<given-names><![CDATA[L.A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vela-Gutiérrez]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Ciencias y Artes de Chiapas Facultad de Ciencias de la Nutrición y Alimentos Laboratorio de Investigación y Desarrollo de Productos Funcionales]]></institution>
<addr-line><![CDATA[Tuxtla Gutiérrez Chiapas]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Ciencias y Artes de Chiapas Facultad de Ciencias de la Nutrición y Alimentos Laboratorio de Investigación y Desarrollo de Productos Funcionales]]></institution>
<addr-line><![CDATA[Tuxtla Gutiérrez Chiapas]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Ciencias y Artes de Chiapas Facultad de Ciencias de la Nutrición y Alimentos Laboratorio de Investigación y Desarrollo de Productos Funcionales]]></institution>
<addr-line><![CDATA[Tuxtla Gutiérrez Chiapas]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad de Ciencias y Artes de Chiapas Facultad de Ciencias de la Nutrición y Alimentos Laboratorio de Investigación y Desarrollo de Productos Funcionales]]></institution>
<addr-line><![CDATA[Tuxtla Gutiérrez Chiapas]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<volume>8</volume>
<numero>47</numero>
<fpage>14</fpage>
<lpage>32</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-97532020000600014&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-97532020000600014&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-97532020000600014&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Entre los alimentos funcionales han destacado los probióticos, los cuales son benéficos para la salud, ya que desempeñan un papel importante en las funciones inmunitarias, digestivas y respiratorias de las personas, además de contribuir de forma significativa a aliviar las enfermedades infecciosas en los niños y personas adultas (FAO, 2001). La seta Pleurotus ostreatus contiene 35% (base seca) de proteína digerible, &#946;-1,3-1,6 y &#945;-1,3-glucano utilizados como prebióticos. El objetivo de esta investigación fue evaluar la viabilidad de Lactobacillus casei y L. plantarum encapsulados en almidón dentro de un embutido de Pleorotus ostreatus como un alimento funcional. Se reactivaron las cepas utilizadas, y se estimó su cinética de crecimiento. Las dos cepas (L. casei y L. plantarum) presentaron la fase de crecimiento exponencial entre las 4 y 13 h, la biomasa se cuantificó de 0.338 a 1.794 y 0.308 a 2.322 g/L, respectivamente. Se encapsularon utilizando almidón de malanga a través de la técnica de extrusión en medio alcalino, después se adicionaron al embutido. La viabilidad de las cepas se obtuvo por recuento en placas (NOM-110-SSA1-1994) con agar MRS (Difco®), se obtuvo un crecimiento de 108x10&#94;6 UFC/g en el embutido con L. plantatum y 25x10&#94;6 UFC/g para el que contiene L. casei en la tercera semana de almacenamiento a 5 ( 1 °C. De acuerdo a las variables de color (CIELab) medidas durante el almacenamiento, el embutido formulación 2 (EF2) con Lactobacilus casei encapsulados presentó mayor estabilidad, y mejores características sensoriales después de la segunda semana, incluso mejores al embutido control (EF4), elaborado con carne de puerco. Según el contenido de nutrientes y la presencia de bacterias ácido lácticas (&gt;1x10&#94;6 UFC/g), superiores a las establecidas por la Norma Oficial Mexicana, los embutidos elaborados pueden ser considerados como alimentos funcionales. Estos productos representan una alternativa viable para personas con limitaciones de consumo de carne, y con altos potenciales para la industria de alimentos funcionales con presencia de prebióticos y probióticos.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Among functional foods, probiotics have been highlighted as beneficial to health, playing an important role in the immune, digestive and respiratory functions of individuals, as well as contributing significantly to the reduction of infectious diseases in children and adults (FAO, 2001). Pleurotus ostreatus mushroom contains 35% (dry base) of digestible protein, &#946;-1,3-1,6 and &#945;-1,3-glucan used as prebiotics. The objective of this research was to evaluate the viability of Lactobacillus casei and L. plantarum encapsulated in a Pleorotus ostreatus sausage as a functional food. The strains used were reactivated, and their growth kinetics were estimated. The two strains (L. casei and L. plantarum) presented the exponential growth phase between 4 and 13 hours, the biomass was quantified from 0.338 to 1.794 and 0.308 to 2.322 g/L, respectively. They were encapsulated using malanga starch through the extrusion technique in alkaline medium, then added to the sausage. The viability of the strains was obtained by plate count (NOM-110-SSA1-1994) with MRS agar (Difco®), a growth of 108x10&#94;6 CFU/g in the sausage with L. plantatum and 25x10&#94;6 CFU/g for the L. casei in the third week of storage at 5 ( 1 °C. According to the color variables (CIELab) measured during storage, the EF2 sausage with encapsulated Lactobacilus casei showed greater stability, and better sensory characteristics after the second week, even better than the EF4 sausage made with pork. According to the nutrient content and the presence of lactic acid bacteria (&gt;1x10&#94;6 CFU/g), higher than those established by the Mexican Official Standard, the processed sausages can be considered as functional foods. These products represent a viable alternative for people with limited meat consumption, and with high potential for the functional food industry with the presence of prebiotics and probiotics.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Lactobacillus plantarum]]></kwd>
<kwd lng="es"><![CDATA[Lactobacillus casei]]></kwd>
<kwd lng="es"><![CDATA[Pleurotus ostreatus]]></kwd>
<kwd lng="es"><![CDATA[bacterias ácido lácticas]]></kwd>
<kwd lng="es"><![CDATA[alimento funcional]]></kwd>
<kwd lng="en"><![CDATA[Lactobacillus plantarum]]></kwd>
<kwd lng="en"><![CDATA[Lactobacillus casei]]></kwd>
<kwd lng="en"><![CDATA[Pleurotus ostreatus]]></kwd>
<kwd lng="en"><![CDATA[lactic acid bacteria]]></kwd>
<kwd lng="en"><![CDATA[functional food]]></kwd>
</kwd-group>
</article-meta>
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