https://www.socictopen.socict.org/files/original/f39b8fdbdfee56267c3c3cd17b35f214.pdf a9d106d140a311ccccbf3338015d5e3d Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Agricultura sostenible Description An account of the resource Dominio científico: Agricultura sostenible Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Probióticos y Conservadores Naturales en Alimentos Probióticos y Conservadores Naturales en Alimentos Creator An entity primarily responsible for making the resource M. Bautista-Justo, R. Salcedo-Hernández, H. Vázquez-Acosta, J. E. Barboza-Corona Description An account of the resource Los probióticos son alimentos que contienen bacterias que proporcionan un beneficio a la salud de quienes los consumen. Estas bacterias pueden producir proteínas llamadas bacteriocinas, que actúan como agentes antibacterianos. Las bacteriocinas pueden, además de proteger al hospedero contra el ataque de bacterias patógenas, también servir como bioconservadores en alimentos. Hasta ahora, la Nisina es la única bacteriocina que se usa comercialmente en la conservación de alimentos; sin embargo, existen otras con uso potencial como bioconservadores. En este trabajo analizamos aspectos generales de los probióticos, de los conservadores naturales, de las bacteriocinas tanto producidas por bacterias lácticas como por una bacteria que es bioinsecticida.Probiotics contain bacteria that provide benefits to the consumer’s health. Probiotic bacteria may produce proteins called bacteriocins which act as anti-microbial agents. Bacteriocins protect not only consumer against food-borne pathogenic bacteria, but also can play a role as preservatives in food. Currently, Nisin is the only bacteriocin used as a food additive, nevertheless there are other bacteriocins with a potential use as preservatives. In this work, a general overview is presented of probiotics, natural preservatives, bacteriocins from lacticbacteria, and those produced by aninsecticidal bacterium. Date A point or period of time associated with an event in the lifecycle of the resource 2012 Subject The topic of the resource Bacillus thuringiensis, Bacterias lácticas, Bacteriocinas, Bioconservadores, Bioinsecticida, Probióticos Source A related resource from which the described resource is derived Acta Universitaria Publisher An entity responsible for making the resource available Universidad de Guanajuato Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Social Sciences, Science (General) Relation A related resource <a href="http://www.actauniversitaria.ugto.mx/index.php/acta/article/view/224" target="_blank" rel="noreferrer noopener">http://www.actauniversitaria.ugto.mx/index.php/acta/article/view/224</a>