{"id":69955,"date":"2023-03-22T14:32:36","date_gmt":"2023-03-22T14:32:36","guid":{"rendered":"https:\/\/ainia.endesarrollo.pro\/how-to-obtain-microbial-products-with-high-viability-and-stability\/"},"modified":"2026-05-26T20:35:35","modified_gmt":"2026-05-26T20:35:35","slug":"how-to-obtain-microbial-products-with-high-viability-and-stability","status":"publish","type":"post","link":"https:\/\/ainia.endesarrollo.pro\/en\/news\/technological-innovation\/how-to-obtain-microbial-products-with-high-viability-and-stability\/","title":{"rendered":"How to obtain microbial products with high viability and stability"},"content":{"rendered":"\nLos microorganismos en industrias como la alimentaria, cosm\u00e9tica o agricultura se llevan empleando desde hace varios a\u00f1os en distintas aplicaciones como son iniciadores para la fermentaci\u00f3n, suplementos nutricionales, probi\u00f3ticos o agentes de biocontrol. Estas aplicaciones requieren que los microorganismos se encuentren estabilizados, para que se mantengan viables, minimizando su evoluci\u00f3n o degradaci\u00f3n. Os contamos los aspectos m\u00e1s importantes a tener en cuenta.\n<h3><strong>Estabilizaci\u00f3n de microorganismos: liofilizaci\u00f3n <em>vs<\/em> secado por atomizaci\u00f3n<\/strong><\/h3>\nLa estabilizaci\u00f3n de microorganismos se puede llevar a cabo mediante diferentes tecnolog\u00edas como la liofilizaci\u00f3n y el secado por atomizaci\u00f3n:\n<ul>\n \t<li><strong>Liofilizaci\u00f3n<\/strong>: tradicionalmente, esta tecnolog\u00eda se ha empleado para estabilizar cultivos microbianos ya que es un proceso que no requiere temperaturas elevadas y la viabilidad final del producto es elevada.<\/li>\n \t<li><strong>Secado por atomizaci\u00f3n:<\/strong> El secado por atomizaci\u00f3n, como hemos comentado en alguna ocasi\u00f3n, se presenta como una alternativa a la liofilizaci\u00f3n ya que permite estabilizar los cultivos microbianos obteniendo un producto seco en polvo. Adem\u00e1s, el secado por atomizaci\u00f3n permite su combinaci\u00f3n con un proceso de microencapsulaci\u00f3n, favoreciendo la viabilidad final del microorganismo as\u00ed como su funcionalidad.<\/li>\n<\/ul>\n&nbsp;\n\n<iframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/FrxtV0UKHxw\" width=\"800\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">?<\/span><\/iframe>\n<h3><strong>Aspectos clave para obtener productos microbianos con una alta viabilidad y estabilidad <\/strong><\/h3>\nLos <strong>procesos de microencapsulaci\u00f3n de microorganismos <\/strong>llevan siendo estudiados mucho tiempo, encontr\u00e1ndose m\u00faltiples referencias bibliogr\u00e1ficas en las que se emplean tecnolog\u00edas como la gelificaci\u00f3n i\u00f3nica, la polimerizaci\u00f3n o la coacervaci\u00f3n. Algunos de los aspectos m\u00e1s importantes a tener en cuenta para obtener un producto de alta calidad son:\n<ul>\n \t<li><strong>Materiales de encapsulaci\u00f3n adecuados:<\/strong> <strong>cada una de las tecnolog\u00edas de microencapsulaci\u00f3n lleva asociada el empleo de unos materiales de encapsulaci\u00f3n determinados<\/strong>, siendo su elecci\u00f3n un <strong>aspecto clave para obtener productos microbianos con una alta viabilidad y estabilidad final. <\/strong>Adem\u00e1s, la selecci\u00f3n de los materiales de encapsulaci\u00f3n adecuados tiene una gran influencia en el caso de dise\u00f1ar sistemas de liberaci\u00f3n controlada o dirigida de los microorganismos.<\/li>\n<\/ul>\n&nbsp;\n<ul>\n \t<li><strong>Estudio individualizado de los procesos de generaci\u00f3n y de estabilizaci\u00f3n de cada microorganismo:<\/strong> la tecnolog\u00eda de secado por atomizaci\u00f3n es compleja de aplicar a cultivos microbianos ya que no es un proceso en el que los par\u00e1metros est\u00e9n estandarizados y puedan ser aplicados a todos los microorganismos por igual. Los microorganismos son sistemas biol\u00f3gicos que est\u00e1n dotados de individualidad, por lo que los procesos de generaci\u00f3n y de estabilizaci\u00f3n requieren ser estudiados de una manera espec\u00edfica para cada tipolog\u00eda de microorganismo; es decir, g\u00e9nero, especie y, en algunos casos, hasta cepa concreta. Por tanto,<strong> las condiciones del proceso de secado por atomizaci\u00f3n, los materiales de encapsulaci\u00f3n m\u00e1s adecuados y las proporciones entre el cultivo y los materiales tienen que ser establecidos de manera espec\u00edfica para cada caso de estudio.<\/strong><\/li>\n<\/ul>\n<strong>\u00a0<\/strong>\n<ul>\n \t<li><strong>La compatibilidad entre los materiales de encapsulaci\u00f3n y el microorganismo a estabilizar o encapsular<\/strong>: Adem\u00e1s, hay que <strong>tener en cuenta la compatibilidad entre los materiales de encapsulaci\u00f3n seleccionados y el microorganismo a estabilizar o encapsular.<\/strong> Hay materiales de encapsulaci\u00f3n que para su utilizaci\u00f3n requieren que el pH de la disoluci\u00f3n sea \u00e1cido, como puede ser el quitosano, o b\u00e1sico y en ocasiones este pH puede provocar la desactivaci\u00f3n del microorganismo. Es por ello, que se hace necesario realizar varios procesos de encapsulaci\u00f3n con distintos materiales para obtener dobles encapsulados y conseguir, as\u00ed, una elevada viabilidad del producto final.<\/li>\n<\/ul>\n<h3><strong>Cosm\u00e9ticos probi\u00f3ticos<\/strong><\/h3>\nUn ejemplo de microorganismo microencapsulado viable y estable con una doble encapsulaci\u00f3n es el que desarrollamos en AINIA combinando nuestra experiencia en biotecnolog\u00eda y tecnolog\u00edas de microencapsulaci\u00f3n. Obtuvimos un <a href=\"https:\/\/www.ainia.com\/ainia-news\/probioticos-cosmetica-microencapsulacion\/\">producto cosm\u00e9tico probi\u00f3tico basado en <em>Lactobacillus<\/em> con una viabilidad de 3&#215;10<sup>8<\/sup> ufc\/g, con un doble encapsulado<\/a>, formado por una primera capa con materiales de encapsulaci\u00f3n que aportan estabilidad y viabilidad al probi\u00f3tico, y una segunda capa obtenida con materiales lip\u00eddicos que permiten mantener al microorganismo aislado del medio y su liberaci\u00f3n en contacto con la piel mediante la fricci\u00f3n y fusi\u00f3n por efecto de la temperatura.\n<h3><strong>Tiempo de proceso, factor a tener en cuenta en el escalado industrial <\/strong><\/h3>\nA la hora de escalar estos procesos de estabilizaci\u00f3n y microencapsulaci\u00f3n mediante secado por atomizaci\u00f3n hay que tener en cuenta el tiempo de proceso y la influencia que tiene este par\u00e1metro en la viabilidad final del microorganismo.\n\nHay ocasiones en los que los cultivos microbianos evolucionan negativamente a partir de la adici\u00f3n de los materiales de encapsulaci\u00f3n al medio. A escala laboratorio, donde el tiempo de proceso es peque\u00f1o y el contacto entre ambos productos es muy corto, la viabilidad final del microorganismo no se llega a comprometer. Pero cuando se escala el proceso a nivel industrial, el tiempo de proceso llega a ser de varias horas y el tiempo de contacto tiene una gran influencia sobre la evoluci\u00f3n del cultivo y las propiedades finales del producto.\n\nUna alternativa para reducir el tiempo de contacto entre los materiales de encapsulaci\u00f3n y el cultivo microbiano es la utilizaci\u00f3n de boquillas de atomizaci\u00f3n de tres fluidos. Estas boquillas constan de tres entradas:\n<ul>\n \t<li>una para el aire de atomizaci\u00f3n<\/li>\n \t<li>otra para la disoluci\u00f3n del n\u00facleo (que va por el interior de la boquilla)<\/li>\n \t<li>la \u00faltima para la disoluci\u00f3n de los materiales de encapsulaci\u00f3n.<\/li>\n<\/ul>\nDe esta manera, se puede alimentar de forma separada el cultivo microbiano de los materiales de encapsulaci\u00f3n, permitiendo mejorar la eficacia de los procesos de microencapsulaci\u00f3n.\n\nEn AINIA contamos con experiencia y equipamiento para el <strong>desarrollo de estos procesos de estabilizaci\u00f3n de microorganismos<\/strong> <strong>mediante secado por atomizaci\u00f3n desde escala de laboratorio hasta escala piloto y producci\u00f3n.<\/strong> Adem\u00e1s del propio desarrollo del proceso, ofrecemos un\u00a0<a href=\"https:\/\/www.ainia.com\/wp-content\/uploads\/2022\/07\/Producciones-Microencapsulacion.pdf\"><strong>servicio de producci\u00f3n de lotes bajo registro sanitario de producto intermedi<\/strong><\/a><strong>o. <\/strong>\n\n<img decoding=\"async\" class=\"alignnone size-medium wp-image-144362\" src=\"https:\/\/ainia.endesarrollo.pro\/wp-content\/uploads\/IvaceDeclaracion-cs-3-300x146.png\" alt=\"Ivace-promece-mayo-2019\" width=\"300\" height=\"146\" \/>\n","protected":false},"excerpt":{"rendered":"<p>Los microorganismos en industrias como la alimentaria, cosm\u00e9tica o agricultura se llevan empleando desde hace varios a\u00f1os en distintas aplicaciones como son iniciadores para la fermentaci\u00f3n, suplementos nutricionales, probi\u00f3ticos o agentes de biocontrol. Estas aplicaciones requieren que los microorganismos se encuentren estabilizados, para que se mantengan viables, minimizando su evoluci\u00f3n o degradaci\u00f3n. Os contamos los [&hellip;]<\/p>\n","protected":false},"author":326,"featured_media":69956,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[79,87],"tags":[],"tipo-documento":[],"class_list":["post-69955","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-technological-innovation"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>How to obtain microbial products with high viability and stability<\/title>\n<meta name=\"description\" content=\"Microorganisms have been used for several years in applications such as fermentation starters, probiotics, or biocontrol agents. We&#039;ll tell you about the most important aspects to consider.\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How to obtain microbial products with high viability and stability\" \/>\n<meta property=\"og:description\" content=\"Microorganisms have been used for several years in applications such as fermentation starters, probiotics, or biocontrol agents. We&#039;ll tell you about the most important aspects to consider.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ainia.endesarrollo.pro\/en\/news\/technological-innovation\/how-to-obtain-microbial-products-with-high-viability-and-stability\/\" \/>\n<meta property=\"og:site_name\" content=\"AINIA\" \/>\n<meta property=\"article:published_time\" content=\"2023-03-22T14:32:36+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-05-26T20:35:35+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/ainia.endesarrollo.pro\/wp-content\/uploads\/microencapsulacion-1260.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1260\" \/>\n\t<meta property=\"og:image:height\" content=\"840\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/webp\" \/>\n<meta name=\"author\" content=\"Ana Valera\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Ana Valera\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/ainia.endesarrollo.pro\\\/en\\\/news\\\/technological-innovation\\\/how-to-obtain-microbial-products-with-high-viability-and-stability\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/ainia.endesarrollo.pro\\\/en\\\/news\\\/technological-innovation\\\/how-to-obtain-microbial-products-with-high-viability-and-stability\\\/\"},\"author\":{\"name\":\"Ana Valera\",\"@id\":\"https:\\\/\\\/ainia.endesarrollo.pro\\\/en\\\/#\\\/schema\\\/person\\\/06ffd597739c746457e8248cb157d7f3\"},\"headline\":\"How to obtain microbial products with high viability and stability\",\"datePublished\":\"2023-03-22T14:32:36+00:00\",\"dateModified\":\"2026-05-26T20:35:35+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/ainia.endesarrollo.pro\\\/en\\\/news\\\/technological-innovation\\\/how-to-obtain-microbial-products-with-high-viability-and-stability\\\/\"},\"wordCount\":1023,\"publisher\":{\"@id\":\"https:\\\/\\\/ainia.endesarrollo.pro\\\/en\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/ainia.endesarrollo.pro\\\/en\\\/news\\\/technological-innovation\\\/how-to-obtain-microbial-products-with-high-viability-and-stability\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/ainia.endesarrollo.pro\\\/wp-content\\\/uploads\\\/microencapsulacion-1260.jpg\",\"articleSection\":[\"News\",\"Technological innovation\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/ainia.endesarrollo.pro\\\/en\\\/news\\\/technological-innovation\\\/how-to-obtain-microbial-products-with-high-viability-and-stability\\\/\",\"url\":\"https:\\\/\\\/ainia.endesarrollo.pro\\\/en\\\/news\\\/technological-innovation\\\/how-to-obtain-microbial-products-with-high-viability-and-stability\\\/\",\"name\":\"How to obtain microbial products with high viability and stability\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/ainia.endesarrollo.pro\\\/en\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/ainia.endesarrollo.pro\\\/en\\\/news\\\/technological-innovation\\\/how-to-obtain-microbial-products-with-high-viability-and-stability\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/ainia.endesarrollo.pro\\\/en\\\/news\\\/technological-innovation\\\/how-to-obtain-microbial-products-with-high-viability-and-stability\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/ainia.endesarrollo.pro\\\/wp-content\\\/uploads\\\/microencapsulacion-1260.jpg\",\"datePublished\":\"2023-03-22T14:32:36+00:00\",\"dateModified\":\"2026-05-26T20:35:35+00:00\",\"description\":\"Microorganisms have been used for several years in applications such as fermentation starters, probiotics, or biocontrol agents. 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