<?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>S2007-97532020000400001</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Evaluación de propiedades tecno-funcionales de cepas probióticas comerciales del género Lactobacillus]]></article-title>
<article-title xml:lang="en"><![CDATA[Evaluation of techno-functional properties of commercial probiotic of Lactobacillus genus strains]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rosales-Bravo]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vázquez-Martínez]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Morales-Torres]]></surname>
<given-names><![CDATA[H.C.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Olalde-Portugal]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Colegio de Estudios Científicos y Tecnológicos del Estado de Guanajuato  ]]></institution>
<addr-line><![CDATA[León Gto]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Instituto Tecnológico Superior de Irapuato Departamento de Ingeniería Química y Bioquímica ]]></institution>
<addr-line><![CDATA[Irapuato Gto]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Instituto Politécnico Nacional CINVESTAV Departamento de Biotecnología y Bioquímica]]></institution>
<addr-line><![CDATA[Irapuato Gto]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2020</year>
</pub-date>
<volume>8</volume>
<numero>45</numero>
<fpage>1</fpage>
<lpage>19</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-97532020000400001&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-97532020000400001&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-97532020000400001&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen En este estudio se evaluaron propiedades tecnológicas y funcionales de cuatro cepas probióticas comerciales de Lactobacillus: una cepa de L. acidophilus y tres pertenecientes al grupo L. casei (L. casei, L. paracasei y L. rhamnosus). La capacidad fermentativa se evaluó a través de producción de aminoácidos libres, perfil de acidificación, consumo de glucosa y viabilidad celular durante la fermentación de medio MRS modificado. Las propiedades funcionales se evaluaron en términos de actividad antibacteriana contra patógenos Gram negativos, compatibilidad con cepas probióticas y asimilación de prebióticos: lactulosa, rafinosa, fructooligosacáridos e inulina de agave. Los resultados demuestran que las cepas del grupo L. casei produjeron mayor cantidad de aminoácidos libres y mejor perfil de acidificación, así como mayor efecto inhibitorio contra bacterias patógenas Sallmonella y Shigella. Sin embargo, L. acidophilus presentó mayor capacidad de asimilación de prebióticos. Finalmente, todas las cepas fueron compatibles con cepas probióticas de Bifidobacterium. Los resultados sugieren que las cepas evaluadas presentan potencial aplicación como cultivos adjuntos en alimentos lácteos fermentados, contribuyendo a mejorar el valor nutrimental y sensorial del producto, además de proveer un efecto funcional a través su actividad antibacteriana y capacidad de asimilación de prebióticos.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract In this study we evaluated technological and functional properties of four commercial probiotic of Lactobacillus genus strains: one L. acidophilus strain and three L. casei group strains (L. casei, L. paracasei and L. rhamnosus). Technological properties were evaluated by free amino acids production, acidification profile, glucose consumption and cellular viability in fermentation of modified MRS medium. The functional properties were determined through the antibacterial activity against Gram negative pathogens, compatibility with probiotic strains and assimilation of prebiotics: lactulose, raffinose, fructooligosaccharides and agave inulin. Our results show that L. casei group strains displayed the best performance in free amino acids production and acidification profile, as well as higher inhibitory effect versus Salmonella and Shigella pathogen strains. However, L. acidophilus showed better prebiotics assimilation ability. Finally, all the strains were compatible with Bifidobacterium probiotic strains. This data suggests that these strains have potential use as adjunct cultures in fermented dairy foods, improving the nutritional and sensory value of the product, in addition to functional effect through their antibacterial activity and prebiotic assimilation capacity.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[aminoácidos]]></kwd>
<kwd lng="es"><![CDATA[fermentación]]></kwd>
<kwd lng="es"><![CDATA[lactobacillus]]></kwd>
<kwd lng="es"><![CDATA[prebiótico]]></kwd>
<kwd lng="es"><![CDATA[probiótico]]></kwd>
<kwd lng="en"><![CDATA[amino acids]]></kwd>
<kwd lng="en"><![CDATA[fermentation]]></kwd>
<kwd lng="en"><![CDATA[prebiotic]]></kwd>
<kwd lng="en"><![CDATA[probiotic]]></kwd>
<kwd lng="en"><![CDATA[technological]]></kwd>
</kwd-group>
</article-meta>
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