{"id":114807,"date":"2018-03-11T10:42:56","date_gmt":"2018-03-11T10:42:56","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/efecto-antimicrobiano-de-vainillina-y-aceites-esenciales-de-canela-y-clavo-en-leche-de-vaca-pasteurizada\/"},"modified":"2018-03-11T10:42:56","modified_gmt":"2018-03-11T10:42:56","slug":"efecto-antimicrobiano-de-vainillina-y-aceites-esenciales-de-canela-y-clavo-en-leche-de-vaca-pasteurizada","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/alimentos-proteinicos\/efecto-antimicrobiano-de-vainillina-y-aceites-esenciales-de-canela-y-clavo-en-leche-de-vaca-pasteurizada\/","title":{"rendered":"Efecto antimicrobiano de vainillina y aceites esenciales de canela y clavo en leche de vaca pasteurizada"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Rita Mar\u00eda Cava Roda <\/strong><\/h2>\n<p>Resumen objetivos: el prop\u00f3sito de este estudio fue determinar la actividad antimicrobiana de los aceites esenciales (aes) de corteza de canela, hojas de canela y de clavo y de los compuestos puros eugenol, cinamaldeh\u00eddo y vainillina frente a listeria monocytogenes scott a y escherichia coli o157:h7 y el efecto de la vainillina sobre la termorresistencia de l. Monocytogenes scott a en leche de vaca semidescremada. metodolog\u00eda: se determin\u00f3 la concentraci\u00f3n m\u00ednima inhibitoria (cmi) y la concentraci\u00f3n no inhibitoria (cni) de los antimicrobianos en caldo tripticasa de soja (cts) mediante el modelado de la curva dosis-respuesta obtenida al graficar las \u00e1reas fraccionadas frente a la concentraci\u00f3n de antimicrobiano, a ph 6 y 7. tambi\u00e9n se determinaron las concentraciones parcialmente inhibitorias (cpis) y las concentraciones m\u00ednimas bactericidas (cmbs). La actividad de las combinaciones de antimicrobianos se determin\u00f3 mediante el m\u00e9todo del tablero de ajedrez, que permiti\u00f3 obtener la concentraci\u00f3n fraccionada inhibitoria de las mezclas (cfi) y los isobologramas correspondientes. La actividad de los antimicrobianos y sus combinaciones se determin\u00f3 tambi\u00e9n en leche pasteurizada de vaca con diferentes concentraciones de grasa (entera, semidesnatada y desnatada) a temperaturas de 7 \u00c2\u00bac y 35 \u00c2\u00bac. La resistencia t\u00e9rmica de l. Monocytogenes scott a se ensay\u00f3 en leche semidescremada calentada a 55 \u00c2\u00bac, 58 \u00c2\u00bac, 60 \u00c2\u00bac y 62 \u00c2\u00bac con 900, 1400 y 1800 ppm de vainillina. Dos modelos matem\u00e1ticos se usaron para ajustar los datos obtenidos: el modelo \u00c2\u00bfshoulder+log-linear\u00c2\u00bf de geeraerd y el modelo weibull. resultados y discusion: e. Coli 157:h7 fue m\u00e1s resistente a los aes de corteza de canela, hojas de canela y clavo que l. Monocytogenes. La vainillina y el cinamaldehido mostraron una actividad antimicrobiana similar frente a los dos microorganismos. El antimicrobiano con menor cmi frente a l. Monocytogenes fue el ae de corteza de canela seguido por el ae de clavo, cinamaldeh\u00eddo el ae de hojas de canela, el eugenol y la vainillina. La menor cmi frente a e. Coli o 157:h7 la present\u00f3 el cinamaldehido, seguido por el ae de corteza de canela, el eugenol, el ae de clavo, el ae de hojas de canela y la vainillina. Los antimicrobianos con menor cmb, fueron el eugenol, los aes de clavo y hojas de canela seguidos por el cinamaldehido, el ae de corteza de canela y la vainillina. El ph no afect\u00f3 los valores de cmi ni de cmb. Todas las combinaciones de antimicrobianos ensayadas fueron aditivas para l. Monocytogenes; para e. Coli o157:h7 las mezclas con ae de corteza de canela fueron indiferentes y las mezclas con vainilla fueron sin\u00e9rgicas. en la leche de vaca el ae de corteza de canela fue el antimicrobiano m\u00e1s efectivo, seguido por el ae de clavo, ae de hojas de canela y la vainillina. Los aes de canela y clavo aumentaron su actividad antimicrobiana en las mezclas, especialmente las combinaciones de aes con vainilla. La incubaci\u00f3n a bajas temperaturas y el menor contenido de grasa de la leche aument\u00f3 la actividad antimicrobiana de los aes. La incorporaci\u00f3n de vainillina en la leche disminuy\u00f3 la termorresistencia de l. Monocytogenes, incrementando la tasa de muerte y disminuyendo la longitud del hombro de las curvas de destrucci\u00f3n t\u00e9rmica, efecto que fue m\u00e1s evidente cuando se usaron las temperaturas m\u00e1s bajas. conclusiones: la vainillina y los aes de corteza de canela, hojas de canela y clavo presentan actividad antimicrobiana en leche de vaca frente a l. monocytogenes y e. Coli o 157:h7. Las dosis necesarias de los antimicrobianos para producir la inhibici\u00f3n se reducen combinando los antimicrobianos entre s\u00ed. El uso de concentraciones sub-inhibitorias de vainillina en leche semidescremada favorece la inactivaci\u00f3n t\u00e9rmica de l. Monocytogenes. abstract objetives: the purpose of this study was to determine the antimicrobial activity of cinnamon bark, cinnamon leaves and clove essential oils (eos) against listeria monocytogenes scott a and escherichia coli o157:h7 and the effect of vainillin on the thermal resistance of l. Monocytogenes scott a in semiskim cow\u00c2\u00bfs milk. methodology: the mic (minimal inhibitory concentration) and the nic (non inhibitory concentration) of the antimicrobials was determined in trypticase soy broth (tbs), modelling the dose-response curve based on the fractional area against the concentration of antimicrobial. Partially inhibitory concentrations (pics) and minimum bactericidal concentrations (mbcs) were also determined. the fics (fractional inhibitory concentrations) index of mixtures of antimicrobials was established by the checkerboard method and the corresponding isobolograms. the activity of the antimicrobials and their combinations was determined in pasteurised cow\u00c2\u00bfs milk. The effect of storage temperatures (7 \u00c2\u00b0c and 35 \u00c2\u00b0c) and the effect of milk fat on the antimicrobial activity was also evaluated. Finally, the heat resistance of l. Monocytogenes in pasteurized cow\u00c2\u00bfs milk heated to moderate temperatures (55, 58, 60 and 62\u00c2\u00b0c) with different levels of vanillin (900, 1400 and 1800 ppm) was studied. Two models were used to fit the data: the \u00c2\u00bfshoulder+loglinear\u00c2\u00bf model and the weibull model. results and discussion. The antimicrobial with the lowest mic against l. monocytogenes was cinnamon bark eo, followed by clove eo, cinanaldehyde, cinnamon leaves eo, eugenol and vanillin. The antimicrobial with the lowest mic against e. Coli o 157h was cinamaldehyde followed by cinnamon bark eo, eugenol, clove eo, cinnamon leaves eos and vanillin. The ph did not affect the mics and cnis values. The antimicrobial with the lowest mbc against l. monocytogenes was clove eo, followed by eugenol, cinnamon leaves eo, cinnamon bark eo, cinamaldehyde, and vanillin. The antimicrobial with the lowest mbc against e. Coli o157:h7 was eugenol followed by clove eo, cinnamon leaves eo, cinamaldehyde, cinnamon bark eo and vanillin. Mixtures of all eos were additive against l. Monocytogenes; against e. Coli o157:h7mixtures with cinnamon bark eo were indifferent and mixtures with vanillin were synergistic. The antimicrobial with the highest antimicrobial activity in semi-skim cow\u00c2\u00bfs milk was cinnamon bark eo, followed by clove eo, cinnamon leaves eo and vanillin. Incubations in milk with low fat content or at low temperature increased the antimicrobial activity. Mixtures of eos increased the antimicrobial activity of individual components and combinations with vanillin were the most effective. Thermal resistance of l. monocytogenes in milk was reduced by vanillin at all temperatures tested. Vanillin increased the death rate and reduced the shoulder length of l. Monocytogenes of thermal destruction curves in milk. This effect was more evident when working at lower temperatures. conclusions: cinnamon bark, cinnamon leaves and clove eos show antimicrobial activity in pasteurized cow\u00c2\u00bfs milk. Antimicrobial mixtures reduce the concentration of individual components to inhibit microbial growth. Sub-inhibitory concentrations of vanillin in semiskim milk increase the thermal inactivation of l. monocytogenes .<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Efecto antimicrobiano de vainillina y aceites esenciales de canela y clavo en leche de vaca pasteurizada<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Efecto antimicrobiano de vainillina y aceites esenciales de canela y clavo en leche de vaca pasteurizada <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Rita Mar\u00eda Cava Roda <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Murcia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 30\/10\/2013<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li>Fulgencio Marin Iniesta<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: pablo salvador Fern\u00e1ndez esc\u00e1mez <\/li>\n<li>sancho Jos\u00e9 Ba\u00f1on arias (vocal)<\/li>\n<li>isabel Escriche roberto (vocal)<\/li>\n<li>jordi Rovira carballido (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Rita Mar\u00eda Cava Roda Resumen objetivos: el prop\u00f3sito de este estudio fue determinar la actividad antimicrobiana de 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