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El incremento del contenido de nutraceuticos (vitaminas, enzimas, peptidos, metabolitos, entre otros) para obtener alimentos funcionales usando bacterias lacticas (BL) se puede lograr mediante una adecuada seleccion de cepas de BL. Sin embargo, es dificil encontrar cepas que naturalmente produzcan nutraceuticos en concentraciones suficientes para obtener los beneficios deseados. La modificacion genetica (MG) en BL permite lograr una mayor eficiencia en la produccion de nutraceuticos. Se seleccionaron diferentes cepas de lactobacilos nativas y/o MG, capaces de producir vitaminas del grupo B y...

Lactic Acid Bacteria (LAB) are a heterologous group of microorganisms that have been isolated from numerous ecological niches, including fermented foods, plants, and the gastrointestinal tract of animals. Because of their generally regarded as safe status (GRAS), there has been great interest in using these microorganisms in food production, as probiotic microorganisms or as biotechnological tools. This book describes some of the many benefits of LAB including i) their use in foods where advances in the fight against spoilage and pathogenic microorganisms in foods, their thermotolerance,...