2003, Número 1-2
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Microbiología 2003; 45 (1-2)
Métodos para el estudio de comunidades microbianas en alimentos fermentados
Díaz RG, Wacher RC
Idioma: Español
Referencias bibliográficas: 37
Paginas: 30-40
Archivo PDF: 117.33 Kb.
RESUMEN
Para entender la presencia y el crecimiento de los microorganismos en los alimentos se reconoce en la actualidad la importancia de su estudio con un enfoque ecológico. La producción de alimentos fermentados en condiciones controladas y su calidad dependen del conocimiento y control de la microbiota presente. Los alimentos fermentados tradicionales se obtienen mediante fermentaciones naturales (en las que no se añaden inóculos) y están constituidos por microbiotas complejas, que son difíciles de describir mediante el uso de métodos convencionales. Existen diferentes alternativas para la determinación de la estructura microbiana de estos alimentos. Una de ellas consiste en aislar microorganismos y tipificarlos mediante técnicas basadas en el DNA, como el RFLP, la ribotipificación, el AFLP, el ARDRA y el RAPD. Para incluir la detección de microorganismos no cultivables o aún no cultivados se utilizan métodos en los que se extraen ácidos nucleicos directamente del alimento y a partir de éstos se determina la diversidad microbiana. La construcción de bibliotecas de clonas de rDNA 16S, la obtención de “huellas digitales” mediante DGGE o TGGE son ejemplos de estas técnicas. Se presentan avances recientes de la aplicación de estos métodos para el estudio de alimentos fermentados.
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