{"id":130433,"date":"1996-01-01T00:00:00","date_gmt":"1996-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/purificacion-y-caracterizacion-de-exopeptidasas-de-lactobacillus-sake-iata115-aislado-de-embutidos-curados\/"},"modified":"1996-01-01T00:00:00","modified_gmt":"1996-01-01T00:00:00","slug":"purificacion-y-caracterizacion-de-exopeptidasas-de-lactobacillus-sake-iata115-aislado-de-embutidos-curados","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/purificacion-y-caracterizacion-de-exopeptidasas-de-lactobacillus-sake-iata115-aislado-de-embutidos-curados\/","title":{"rendered":"Purificacion y caracterizacion de exopeptidasas de lactobacillus sake iata115 aislado de embutidos curados."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Sanz Herranz M. Yolanda <\/strong><\/h2>\n<p>El estudio microbiologico realizado durante el curado de embutidos permitio detectar un proceso de seleccion en favor, principalmente, de la flora lactica (lactobacillus) y, en menor magnitud, de la familia micrococcaceae (staphylococcus). La actividad aminopeptidasica de las bacterias acidolacticas, determina en distintas etapas del proceso, fue muy superior a la de micrococaceas. La cepa lactobacillus sake iata115 fue seleccionada en base a su intensa actividad aminopetidascia y, posteriormente, caracterizada fenotipica y genotipicamente, pudiendo establecer su identidad a nivel de especie y diferencia intrarespecifica mediante ribotipaje. Sus principales exopetidasas de amplias especificidad (aminopeptidasa mayoritaria y tripeptidasa) fueron purificadas y caracterizadas. Otras tres actividades aminopeptidasicas minoritarias con especificidad por aminoacidos basicos fueron asimismo caracterizadas. Se estudiaron los factores que pueden condicionar la participacion de l.Sake en la liberacion de aminoacidos determinantes del sabor y aroma finales de los productos carnicos curados durante el proceso de elaboracion, destacandose el efecto de la temperatura de maduracion, el grado de ac idificacion alcanzado en el producto y la presencia de sal.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Purificacion y caracterizacion de exopeptidasas de lactobacillus sake iata115 aislado de embutidos curados.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Purificacion y caracterizacion de exopeptidasas de lactobacillus sake iata115 aislado de embutidos curados. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Sanz Herranz M. Yolanda <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Universitat de val\u00e9ncia (estudi general)<\/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>Fidel Toldr\u00e1 Vilardell<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Enrique Hernandez Gimenez <\/li>\n<li>Daniel Ram\u00f3n Vidal (vocal)<\/li>\n<li>Jos\u00e9 Flores Duran (vocal)<\/li>\n<li>Rosaura Farre Rovira (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Sanz Herranz M. Yolanda El estudio microbiologico realizado durante el curado de embutidos permitio detectar un proceso [&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":[332,3640,1714,1594],"tags":[4495,5580,27042,16939,4251,244005],"class_list":["post-130433","post","type-post","status-publish","format-standard","hentry","category-ciencias-tecnologicas","category-microbiologia-industrial","category-tecnologia-bioquimica","category-tecnologia-de-los-alimentos","tag-daniel-ramon-vidal","tag-enrique-hernandez-gimenez","tag-fidel-toldra-vilardell","tag-jose-flores-duran","tag-rosaura-farre-rovira","tag-sanz-herranz-m-yolanda"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/130433","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=130433"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/130433\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=130433"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=130433"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=130433"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}