{"id":123872,"date":"2025-04-29T11:57:18","date_gmt":"2025-04-29T11:57:18","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/caracterizacion-genetica-de-levaduras-para-la-produccion-de-etanol\/"},"modified":"2025-04-29T11:57:18","modified_gmt":"2025-04-29T11:57:18","slug":"caracterizacion-genetica-de-levaduras-para-la-produccion-de-etanol","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-de-la-vida\/caracterizacion-genetica-de-levaduras-para-la-produccion-de-etanol\/","title":{"rendered":"Caracterizacion genetica de levaduras para la produccion de etanol."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Juan Jim\u00e9nez Mart\u00ednez <\/strong><\/h2>\n<p>Levaduras de origen vinico fueron mas tolerantes al efecto inhibitorio que ejerce el etanol que otras levaduras de laboratorio. La hibridacion entre ambos tipos de levaduras y su analisis meiotio revelaron que la mayor tolerancia de las vinicas se debe a varios genes nucleares  distintos en distintas capas y en distintas concentraciones de etanol. Sin embargo  en concentraciones superiores a 9-10% v\/v de etanol  el genomio mitocondrial fue el determinante de las diferencias en tolerancia. En consecuencia  la seleccion de hibridos entre cepas no consanguineas  sometidos a un sistema de seleccion continua en un amplio intervalo de concentraciones de etanol  es el mejor metodo de mejora para la tolerancia y la produccion de etanol. El dise\u00f1o de un cultivo continuo con estas condiciones permitio seleccionar hibridos vinico-geneticos  que crecieron y fermentaron en mas de un 15% v\/v de etanol  1-2% mas que la mejor vinica.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Caracterizacion genetica de levaduras para la produccion de etanol.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Caracterizacion genetica de levaduras para la produccion de etanol. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Juan Jim\u00e9nez Mart\u00ednez <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Sevilla<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1987<\/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>Tahia Benitez Fernandez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Enrique Cerd\u00e1 Olmedo <\/li>\n<li>Carlos Gancedo Rodr\u00edguez (vocal)<\/li>\n<li> Van Uden  Nicolau Joao (vocal)<\/li>\n<li> Medina Precioso  Juan  Ramon (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Juan Jim\u00e9nez Mart\u00ednez Levaduras de origen vinico fueron mas tolerantes al efecto inhibitorio que ejerce el etanol [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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