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Hosted by Unknown Host · General · ES-ES · 0 episodes
En este programa, creado para alumnos universitarios pero válido para divulgación, se aborda el tema del empleo de microorganismos y sus metabolitos, como enzimas, ácidos orgánicos, polisacáridos, etc., en la elaboración de alimentos. Autora: Teresa Mª López Díaz, Universidad de León - @TMLopezDiaz
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Signup to Generate a PitchUtilidad de los microorganismos en los alimentos is a general podcast hosted by Unknown Host, with 0 episodes on record and a Required Pod Score of 80.
Unknown Host hosts Utilidad de los microorganismos en los alimentos, a general show with 0 episodes published.
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Utilidad de los microorganismos en los alimentos
En este tema vamos a explorar una faceta de gran interés en Biotecnología, enfocada al uso de metabolitos microbianos en la industria alimentaria. Descubriremos cómo en la oferta de alimentos disponibles en el comercio, diversos productos de origen microbiano están presentes en forma de ingredientes, aditivos o coadyuvantes tecnológicos, muchas veces sin saberlo.
Utilidad de los microorganismos en los alimentos
Los hongos participan de manera esencial en la obtención de algunos alimentos fermentados muy apreciados en nuestro país, como son las variedades de queso azul y de queso de corteza enmohecida. Además, otros productos lácteos, como el kéfir, requieren el uso de cultivos de levaduras que forman parte de los granos de kéfir. Finalmente, en los quesos madurados de leche cruda las levaduras también se desarrollan, contribuyendo al producto final. Autora: Teresa Mª López Díaz, Universidad de León - @TMLopezDiaz
Utilidad de los microorganismos en los alimentos
Existe una variedad cada vez mayor de alimentos fermentados por bacterias. Entre ellos destacan diversos productos lácteos (leches fermentadas como el yogur, y quesos, principalmente), embutidos, encurtidos, etc. En este tema se analiza el papel de las bacterias en el desarrollo de las características sensoriales de estos alimentos, dejando otros aspectos positivos, como su papel como probióticos, para otros temas. Autora: Teresa Mª López Díaz, Universidad de León - @TMLopezDiaz Este contenido ha sido generado total o parcialmente por inteligencia artificial.
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