Biopelículas y persistencia microbiana en la industria alimentaria



Palabras clave:

biofilms, persistencia, ecología microbiana, control, procesado de alimentos


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.


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Cómo citar

Fernández-Gómez, P., Prieto, M., Fernández-Escámez, P. S., López, M., & Alvarez-Ordóñez, A. (2020). Biopelículas y persistencia microbiana en la industria alimentaria. Arbor, 196(795), a538.