FERMENTACIÓN DIRIGIDA POR MICROBIOMAS DISEÑADOS: UNA ESTRATEGIA BIOTECNOLÓGICA PARA MEJORAR EL PERFIL NUTRICIONAL Y SENSORIAL DE ALIMENTOS FUNCIONALES
DOI:
https://doi.org/10.56519/nfhm0445Palabras clave:
Fermentación, microbiomas diseñados, alimentos funcionales, biotransformación, Fermentation, engineered microbiomes, functional foods, biotransformationResumen
La creciente demanda de alimentos funcionales requiere un control biotecnológico preciso para garantizar beneficios a la salud y aceptación sensorial simultánea. Bajo este enfoque, el presente artículo evalúa la eficacia de la Fermentación Dirigida por Microbiomas Diseñados (FDDM) mediante una revisión sistemática de literatura indexada adaptada del marco PRISMA, explorando bases de datos de alto prestigio como Web of Science, Scopus, PubMed y ScienceDirect. La metodología se centró en una muestra de 26 estudios originales de alto impacto (pertenecientes a los cuartiles Q1 y Q2 con factor de impacto > 3.0) publicados en el periodo 2016-2025, asegurando que cada investigación incluyera validación experimental tanto nutricional como sensorial. Los hallazgos principales demuestran que la FDDM, basada en el ensamblaje racional de consorcios y el principio de alimentación cruzada (cross-feeding), incrementa hasta un 45% la producción de metabolitos clave como el GABA y el ácido fólico, mientras reduce compuestos no deseados como aldehídos y péptidos amargos. En conclusión, la FDDM se ratifica como una plataforma biotecnológica superior para la optimización dual de alimentos funcionales; no obstante, su éxito comercial a escala industrial dependerá de la implementación de estrategias de inmovilización celular que aseguren la estabilidad y robustez de los consorcios diseñados a largo plazo.
Abstract
The growing demand for functional foods requires precise biotechnological control to ensure health benefits and simultaneous sensory acceptance. Under this approach, this article evaluates the effectiveness of Fermentation Directed by Designed Microbiomes (FDDM) through a systematic review of indexed literature adapted from the PRISMA framework, exploring highly prestigious databases such as Web of Science, Scopus, PubMed, and ScienceDirect. The methodology focused on a sample of 26 high-impact original studies (belonging to quartiles Q1 and Q2 with an impact factor > 3.0) published in the period 2016-2025, ensuring that each study included both nutritional and sensory experimental validation. The main findings show that FDDM, based on the rational assembly of consortia and the principle of cross-feeding, increases the production of key metabolites such as GABA and folic acid by up to 45%, while reducing unwanted compounds such as aldehydes and bitter peptides. In conclusion, FDDM is confirmed as a superior biotechnological platform for the dual optimization of functional foods; however, its commercial success on an industrial scale will depend on the implementation of cell immobilization strategies that ensure the stability and robustness of the designed consortia in the long term.
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Referencias
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