Publicación: Importancia y aplicación de bacteriófagos líticos en la industria alimentaria
dc.contributor.advisor | Chams Chams, Linda María | spa |
dc.contributor.author | Morillo Bocanegra, Nelly | spa |
dc.coverage.spatial | Montería, Córdoba | spa |
dc.date.accessioned | 2020-11-12T16:58:46Z | spa |
dc.date.available | 2020-11-12T16:58:46Z | spa |
dc.date.issued | 2020-11-11 | spa |
dc.description.abstract | Las enfermedades transmitidas por alimentos, son un problema de Salud Pública, donde las bacterias patógenas juegan un rol trascendental. La industria alimentaria ha implementado diversas estrategias de control para enfrentar esta situación, es así como en los últimos años esta industria viene desarrollando herramientas biotecnológicas, entre las que está la aplicación de bacteriófagos directamente en los alimentos, para evitar su contaminación con bacterias patógenas y deterioradoras. Las propiedades bactericidas de los fagos y su inocuidad para el hombre y los animales los han convertido en una alternativa segura para la industria alimenticia en el mercado internacional. De esta manera, se logrará obtener la máxima actividad reductora de la carga bacteriana, generando así un alimento más seguro. Esta revisión aborda ciertos factores a considerar para el uso de bacteriófagos como agentes bío-controladores de patógenos alimentarios, incluyendo: definición, características, aplicación en la industria alimentaria entre otros. | spa |
dc.description.degreelevel | Pregrado | spa |
dc.description.degreename | Bacteriólogo(a) | spa |
dc.description.notes | Monografía | spa |
dc.description.tableofcontents | 1. PRESENTACIÓN.................................................................................................. 4 | spa |
dc.description.tableofcontents | 2. INTRODUCCIÓN ................................................................................................. 5 | spa |
dc.description.tableofcontents | 3. TEMÁTICA ............................................................................................................. 10 | spa |
dc.description.tableofcontents | 3.1 BACTERIÓFAGOS .......................................................................................... 10 | spa |
dc.description.tableofcontents | 3.1.1 Definición ....................................................................................................... 10 | spa |
dc.description.tableofcontents | 3.1.2 Características ............................................................................................. 12 | spa |
dc.description.tableofcontents | 3.2 APLICACIONES EN LA INDUSTRIA ALIMENTARIA ............................... 15 | spa |
dc.description.tableofcontents | 3.2.1 Bíocontrol ................................................................................................... 16 | spa |
dc.description.tableofcontents | 3.2.2 Desinfectantes ............................................................................................. 20 | spa |
dc.description.tableofcontents | 3.2.3 Conservación............................................................................................... 22 | spa |
dc.description.tableofcontents | 3.2.4 Coctel de fagos ............................................................................................ 23 | spa |
dc.description.tableofcontents | 3.3 ASOCIACIÓN CON OTROS MATERIALES /MÉTODOS............................ 25 | spa |
dc.description.tableofcontents | 4. CONCLUSIÓN ........................................................................................................ 28 | spa |
dc.description.tableofcontents | 5. REFERENCIAS BIBLIOGRÁFICAS .....................................................29 | spa |
dc.format.mimetype | application/pdf | spa |
dc.identifier.uri | https://repositorio.unicordoba.edu.co/handle/ucordoba/3568 | spa |
dc.language.iso | Spa | spa |
dc.publisher.faculty | Facultad de Ciencias de la Salud | spa |
dc.publisher.program | Bacteriología | spa |
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dc.rights | Copyright Universidad de Córdoba, 2020 | spa |
dc.rights.accessrights | info:eu-repo/semantics/restrictedAccess | spa |
dc.rights.creativecommons | Atribución-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0) | spa |
dc.rights.uri | https://creativecommons.org/licenses/by-nc-nd/4.0/ | spa |
dc.subject.keywords | Bacteriophages | spa |
dc.subject.keywords | Food safety | spa |
dc.title | Importancia y aplicación de bacteriófagos líticos en la industria alimentaria | spa |
dc.type | Trabajo de grado - Pregrado | spa |
dc.type.coar | http://purl.org/coar/resource_type/c_7a1f | spa |
dc.type.content | Text | spa |
dc.type.driver | info:eu-repo/semantics/bachelorThesis | spa |
dc.type.redcol | https://purl.org/redcol/resource_type/TP | spa |
dc.type.version | info:eu-repo/semantics/publishedVersion | spa |
dspace.entity.type | Publication | |
oaire.accessrights | http://purl.org/coar/access_right/c_abf2 | spa |
oaire.version | http://purl.org/coar/version/c_970fb48d4fbd8a85 | spa |
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