<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0212-1611</journal-id>
<journal-title><![CDATA[Nutrición Hospitalaria]]></journal-title>
<abbrev-journal-title><![CDATA[Nutr. Hosp.]]></abbrev-journal-title>
<issn>0212-1611</issn>
<publisher>
<publisher-name><![CDATA[Grupo Arán]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0212-16112022000700013</article-id>
<article-id pub-id-type="doi">10.20960/nh.04313</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[El rol de los fermentos en la sostenibilidad alimentaria]]></article-title>
<article-title xml:lang="en"><![CDATA[The role of ferments in food sustainability]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Andreu]]></surname>
<given-names><![CDATA[Montserrat]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Saavedra-Coutado]]></surname>
<given-names><![CDATA[Charo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Danone Departamento de I+D ]]></institution>
<addr-line><![CDATA[Barcelona ]]></addr-line>
<country>España</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Danone Departamento de Nutrición y Sostenibilidad ]]></institution>
<addr-line><![CDATA[Barcelona ]]></addr-line>
<country>España</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2022</year>
</pub-date>
<volume>39</volume>
<numero>spe3</numero>
<fpage>56</fpage>
<lpage>59</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_arttext&amp;pid=S0212-16112022000700013&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_abstract&amp;pid=S0212-16112022000700013&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_pdf&amp;pid=S0212-16112022000700013&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La fermentación de los alimentos constituye una de las técnicas de conservación más antiguas, que ha ido evolucionando a lo largo de los siglos. Este estudio contribuye a la comprensión del impacto de la fermentación y, en consecuencia, de los productos fermentados en la evolución de la humanidad y su influencia en la sostenibilidad y en el aprovechamiento alimentario. La elaboración de productos lácteos fermentados es la segunda industria después de la de bebidas alcohólicas, así pues, el yogur es uno de los principales productos fermentados consumidos en todo el mundo. Considerando la fermentación como una tecnología, esta nos aporta distintos beneficios como la sostenibilidad, ya que en España cada persona desperdicia 77 kilos de alimentos al año en sus hogares y sabemos que el 9 % del desperdicio alimentario en nuestro país corresponde a los lácteos. Por esta razón, se ha trabajado con diferentes fermentos para seleccionar aquellos que permitan alargar la vida útil del producto y hacerlo más flexible en su distribución y conservación, teniendo en cuenta también la seguridad alimentaria debido al cambio de pH y a la producción de determinadas sustancias que protegen frente a patógenos y bacterias indeseables, garantizando los máximos estándares de calidad.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Food fermentation is one of the oldest conservation techniques and has evolved over the centuries. This study contributes to the understanding of the impact of fermentation and consequently of fermented products in the evolution of humanity and its influence on sustainability and food use. The production of fermented dairy products is the second industry after alcoholic beverages; thus, yogurt is one of the main fermented products consumed worldwide. Considering fermentation as a technology, this brings us different benefits such as sustainability, since in Spain each person wastes 77 kilos of food per year in their homes and we know that 9% of food waste in our country corresponds to dairy products. For this reason, we have worked with different ferments to select those that allow us to extend the useful life of the product, making it more flexible in its distribution and conservation. Also considering food safety due to the change in pH and the production of certain substances that will protect against pathogens and undesirable bacteria, guaranteeing the highest quality standards.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Fermentos]]></kwd>
<kwd lng="es"><![CDATA[Fermentación]]></kwd>
<kwd lng="es"><![CDATA[Cepas]]></kwd>
<kwd lng="es"><![CDATA[Sostenibilidad]]></kwd>
<kwd lng="es"><![CDATA[Desperdicio alimentario]]></kwd>
<kwd lng="es"><![CDATA[Fecha de consumo preferente]]></kwd>
<kwd lng="en"><![CDATA[Ferments]]></kwd>
<kwd lng="en"><![CDATA[Fermentation]]></kwd>
<kwd lng="en"><![CDATA[Strains]]></kwd>
<kwd lng="en"><![CDATA[Sustainability]]></kwd>
<kwd lng="en"><![CDATA[Food waste]]></kwd>
<kwd lng="en"><![CDATA[Best before date]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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