{"id":128599,"date":"1996-01-01T00:00:00","date_gmt":"1996-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/degradacion-de-peptidos-hidrofobos-por-bacterias-lacticas-aplicacion-en-la-eliminacion-del-sabor-amargo-en-queso\/"},"modified":"1996-01-01T00:00:00","modified_gmt":"1996-01-01T00:00:00","slug":"degradacion-de-peptidos-hidrofobos-por-bacterias-lacticas-aplicacion-en-la-eliminacion-del-sabor-amargo-en-queso","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/degradacion-de-peptidos-hidrofobos-por-bacterias-lacticas-aplicacion-en-la-eliminacion-del-sabor-amargo-en-queso\/","title":{"rendered":"Degradacion de peptidos hidrofobos por bacterias lacticas. aplicacion en la eliminacion del sabor amargo en queso."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Gomez De La Cruz M. Jes\u00fas <\/strong><\/h2>\n<p>El sabor amargo es un defecto que aparece con frecuencia en el queso y que se debe a un desequilibrio entre la formacion y degradacion de peptidos amargos (generalmente hidrofobos. En esta tesis se han estudiado la actividad acidificante, proteolitica y peptidasica de nuevos aislamientos de bacterias lacticas de quesos de leche cruda de oveja y cabra. Se ha estudiado la capacidad de degradacion de peptidos hidrofobos de estas bacterias en quesos modelo en laboratorio, y aquellas con mayor actividad de degradacion han sido empleadas para la fabricacion de queso semiduro de vaca en queseria experimental. Para observar la degradacion de peptidos hidrofobos los quesos eran elaborados con una enzima, neutrase, capaz de originar elevadas concentraciones de peptidos hidrofobos y con las nuevas bacterias lacticas como adjuntos a un fermento comercial. Los quesos se maduraban durante 2 meses y se tomaban muestras cada 15 dias analizandose el ph, extracto seco, el contenido en peptidos hidrofobos (mediante hplc) y las caracteristicas microbiologicas de los mismos. Tambien se estudiaron las caracteristicas reologicas y sensoriales de los quesos.  las caracteristicas organolepticas de los quesos elaborados con los nuevos aislamientos no resultaron inferiores a las de los quesos elaborados con el fermento comercial.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Degradacion de peptidos hidrofobos por bacterias lacticas. aplicacion en la eliminacion del sabor amargo en queso.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Degradacion de peptidos hidrofobos por bacterias lacticas. aplicacion en la eliminacion del sabor amargo en queso. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Gomez De La Cruz M. Jes\u00fas <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Complutense de Madrid<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1996<\/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>Pilar Gaya Sicilia<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Esperanza Zorita Isasa <\/li>\n<li>Jos\u00e9 Antonio Su\u00e1rez Lepe (vocal)<\/li>\n<li>Jos\u00e9 Mart\u00ednez Peinado (vocal)<\/li>\n<li>Rosario Gomez Martinez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Gomez De La Cruz M. Jes\u00fas El sabor amargo es un defecto que aparece con frecuencia en [&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 center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"footnotes":""},"categories":[8119,332,986,2390,1594],"tags":[241874,241873,16364,2604,5575,232918],"class_list":["post-128599","post","type-post","status-publish","format-standard","hentry","category-aroma-y-sabor","category-ciencias-tecnologicas","category-complutense-de-madrid","category-productos-derivados-de-los-lacteos","category-tecnologia-de-los-alimentos","tag-esperanza-zorita-isasa","tag-gomez-de-la-cruz-m-jesus","tag-jose-antonio-suarez-lepe","tag-jose-Martinez-peinado","tag-pilar-gaya-sicilia","tag-rosario-gomez-Martinez"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/128599","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/comments?post=128599"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/128599\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=128599"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=128599"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=128599"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}