Mostrar el registro sencillo del ítem
Importancia de la bacteria Lactobacillus Bulgaricus (Lactobacillus Delbrueckii Bulgaricus) sobre las características organolépticas nutricionales en el de queso y yogurt.
| dc.contributor.advisor | Ruiz Parrales, Yary | |
| dc.contributor.author | Hurtado Valero, Britany Keyla | |
| dc.date.accessioned | 2024-04-23T15:41:26Z | |
| dc.date.available | 2024-04-23T15:41:26Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/16288 | |
| dc.description | Lactobacillus bulgaricus bacteria (Lactobacillus delbrueckii bulgaricus) are important microorganisms used in the production of fermented dairy products, such as yogurt, cheese, and others. These bacteria contribute to lactic fermentation that transform milk into dairy products with different organoleptic and nutritional characteristics. These bacteria are known for their ability to metabolize lactose and produce lactic acid, which acidifies the medium and provides an adverse environment for the growth of unwanted bacteria. In addition to their fermentative function, these bacteria also provide different sensory characteristics to the final product, including flavor and texture. It has multiple health benefits, when consumed one of them is the improvement of gastrointestinal health and strengthens the immune system. When consumed it provides us with benefits such as stimulating the immune system and helps stop the growth of pathogenic microorganisms, that is, helicobacter. These bacteria are classified by different types, normally found in the gastrointestinal tract, such as the mouth, vagina and skin, these lactobacillus bulgaricus bacteria are considered important bacteria since they help keep the body balanced and thus give many health benefits, of the consumer. In addition, this bacterium is used in the production of dairy products due to its fermentation capabilities in the product since they are used in the agroindustrial sector to produce products such as yogurt, cheese, butter, and others. Currently, different recognized companies in Ecuador already export these products to provide a quality product to the consumer. | es_ES |
| dc.description | Lactobacillus bulgaricus bacteria (Lactobacillus delbrueckii bulgaricus) are important microorganisms used in the production of fermented dairy products, such as yogurt, cheese, and others. These bacteria contribute to lactic fermentation that transform milk into dairy products with different organoleptic and nutritional characteristics. These bacteria are known for their ability to metabolize lactose and produce lactic acid, which acidifies the medium and provides an adverse environment for the growth of unwanted bacteria. In addition to their fermentative function, these bacteria also provide different sensory characteristics to the final product, including flavor and texture. It has multiple health benefits, when consumed one of them is the improvement of gastrointestinal health and strengthens the immune system. When consumed it provides us with benefits such as stimulating the immune system and helps stop the growth of pathogenic microorganisms, that is, helicobacter. These bacteria are classified by different types, normally found in the gastrointestinal tract, such as the mouth, vagina and skin, these lactobacillus bulgaricus bacteria are considered important bacteria since they help keep the body balanced and thus give many health benefits, of the consumer. In addition, this bacterium is used in the production of dairy products due to its fermentation capabilities in the product since they are used in the agroindustrial sector to produce products such as yogurt, cheese, butter, and others. Currently, different recognized companies in Ecuador already export these products to provide a quality product to the consumer. | es_ES |
| dc.description.abstract | Las bacterias bulgaricus (Lactobacillus delbrueckii bulgaricus) son microorganismos importantes utilizados en la producción de productos lácteos fermentados, como el yogurt, queso y otros, estas bacterias contribuyen a la fermentación láctica que transforman la leche en productos lácteos con variedades características organolépticas y nutricionales. Estas bacterias son conocidas por su capacidad para metabolizar la lactosa y producir ácido láctico, lo que acidifica el medio y proporciona un ambiente adverso para el crecimiento de bacterias no deseadas. Además de su función fermentativa estas bacterias también aportan características sensoriales distintas al producto final, incluyendo sabor y textura. Tiene múltiples beneficios para la salud, al momento de ser consumidas uno de ellos es la mejora a la salud gastrointestinal y refuerza el sistema inmunológico, al ser consumidas nos proporciona beneficios como la estimulación del sistema inmunológico y ayuda a frenar el crecimiento de los microorganismos patógenos es decir el helicobacter. Estas bacterias se clasifican por diferentes tipos, normalmente se encuentran en el tacto gastrointestinal, tales como la boca, vagina y piel, estas bacterias lactobacillus bulgaricus son consideradas como bacterias importantes ya que ayudan a mantener el cuerpo equilibrado y así da muchos beneficios a la salud del consumidor. Además, esta bacteria se la utiliza en la producción de los productos lácteos debido a sus capacidades de fermentación en el producto ya que son utilizadas en el sector agroindustrial con el fin de elaborar productos tales como el yogurt, queso, manteca y otros. En la actualidad, diferentes empresas reconocidas en el Ecuador ya exportan estos productos con el fin de dar un producto de calidad al consumidor. | es_ES |
| dc.format.extent | 37 p. | es_ES |
| dc.language.iso | es | es_ES |
| dc.publisher | BABAHOYO: UTB, 2024 | es_ES |
| dc.rights | Atribución-NoComercial-SinDerivadas 3.0 Ecuador | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ | * |
| dc.subject | Microorganismos | es_ES |
| dc.subject | Bacterias | es_ES |
| dc.subject | Gastrointestinales | es_ES |
| dc.subject | Fermentación | es_ES |
| dc.title | Importancia de la bacteria Lactobacillus Bulgaricus (Lactobacillus Delbrueckii Bulgaricus) sobre las características organolépticas nutricionales en el de queso y yogurt. | es_ES |
| dc.type | bachelorThesis | es_ES |
Ficheros en el ítem
Este ítem aparece en la(s) siguiente(s) colección(ones)
Excepto si se señala otra cosa, la licencia del ítem se describe como Atribución-NoComercial-SinDerivadas 3.0 Ecuador