Biopelículas y persistencia microbiana en la industria alimentaria

  1. Fernández-Gómez, Paula 1
  2. Prieto, Miguel 1
  3. Fernández-Escámez, Pablo S. 2
  4. López, Mercedes 1
  5. Alvarez-Ordóñez, Avelino 1
  1. 1 Universidad de León
    info

    Universidad de León

    León, España

    ROR https://ror.org/02tzt0b78

  2. 2 Universidad Politécnica de Cartagena (ETSIA)
Revista:
Arbor: Ciencia, pensamiento y cultura

ISSN: 0210-1963

Año de publicación: 2020

Volumen: 196

Número: 795

Tipo: Artículo

DOI: 10.3989/ARBOR.2020.795N1002 DIALNET GOOGLE SCHOLAR lock_openAcceso abierto editor

Otras publicaciones en: Arbor: Ciencia, pensamiento y cultura

Resumen

Este artículo de revisión examina la importancia que tienen las comunidades microbianas que colonizan los ambien­tes y equipos de procesado de alimentos formando biopelículas o biofilms en la persistencia microbiana en la industria alimen­taria y consecuentemente, en la seguridad y la calidad de los alimentos. La atención se centra especialmente en biopelículas formadas por microorganismos no deseados, es decir, microor­ganismos alterantes y patógenos. Se presenta información so­bre la variabilidad intraespecífica en la formación, la ecología y la arquitectura de las biopelículas, y los factores que influyen en su formación. Asimismo, se resume la información disponible sobre nuevos agentes o estrategias para el control de la forma­ción o eliminación de biopelículas.

Información de financiación

Los autores agradecen la financiaci?n del Ministerio de Ciencia, Innovaci?n y Universidades (AGL201678085-P y AGL2017-82779-C2-2-R). Paula Fern?ndezG?mez es becaria pre-doctoral de la Junta de Castilla y Le?n (BOCYL-D-15122017-4).

Financiadores

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